Gujarati dhokla is a fermented chickpea batter-based vegetarian snack. Spices like chillies and ginger are used in the batter to enhance the dish's taste
It is common to garnish baked dhokla with coriander, chopped chillies, and chutney.
Dhokla is a famous food and a popular vegetarian snack in India, and it has numerous variants, including semolina, rice powder, masala, and cheese dhokla.
Dhokla has been a staple of the Gujarati diet for generations, but now it has made its way through to restaurants and eateries across the nation. Khaman Dhokla
Khaman Dhokla is an Indian dish cooked with spices and served as a vegetarian snack. It has a melt-in-your-mouth texture. A batter and leavening agent are used to make it.
To get a moist cake, the batter is first steamed, and only then is tempering applied to it.
The trick to making dhokla that tastes as it does in the market is to add water and sugar to the tempering.
The difference between Khaman Dhokla and Dhokla
Dhokla and khaman seem similar, so we may be unable to tell the difference between them.
The snack is versatile and can be baked on a stove, steamer, or microwaved. A tadka of curry leaves, hing, and chillies completes the dish. You should check out some of the more fascinating variations on khaman in addition to this one.
Khaman-dhokla ingredients
Flour made from chickpeas
Khaman dhokla is made from chickpea flour, also known as besan, gram flour, or chana dal flour. Khaman dhokla is best made using fresh and finely ground gram flour that has not gone rancid.
Sooji
This component is optional and adds a light, crumbly texture to the meal.
Baking Soda or Fruit Salt
Since the batter won't be fermented, a quick khaman dhokla recipe needs something to make it rise. Baking soda and lemon juice are two options, as is fruit salt. If you're using them, plain, unflavored fruit salts are best.
Ingredients for Temperament
A brief tempering will be applied to the dhokla after it has been cooked in order to enhance the taste and spice even more. The components for the seasoning are mustard seeds, curry leaves, finely chopped green chillies, sugar, salt, sesame seeds, and lemon juice.
Other Ingredients
Dhokla batter is made with a mixture of flour and water. Other ingredients include ginger, asafoetida, and turmeric powder.
Cooking instructions for the batter and Khaman Dhokla
● Make sure to sift gram flour (besan) at least once before using it in your recipe. This is a critical stage. In a mixing dish, combine 1 cup of besan.
● You may now add sooji (semolina), salt, citric acid, turmeric powder, sugar, ginger, and chilli paste to the mix. Mix it all up well.
● Now, add water very gently while thoroughly mixing. Preparation of the lump-free batter The batter should be of pourable consistency, meaning it shouldn't be either too thick or too thin.
● Mix in the oil and mix the batter well for around three to four minutes. Set it aside for at least 15 minutes with the bowl covered.
● While you're waiting, oil your pan or thali. Keep an eye on the height of your pan (container).
● Boil the water in your steamer, then add a stand, cover, and wait for it to cool.
● Mix in the fruit salt after 15 minutes, just before steaming, to make sure it is well distributed in the batter.
● The mixture will begin to foam instantly. Make sure you don't mix it too much.
● An oil pan is placed in a steamer (on a stand), covered and steamed for 20 minutes on medium to high heat.
● For the first 15 minutes, avoid opening it.
● It's time to check for doneness after the first 20 minutes, so insert the knife to see. As long as the knife comes out clean, you're done! If it isn't, continue cooking for an additional 5 minutes.
Tempering
If you don't temper, the khaman will taste bland since it lacks flavour and moisture.
So, let's get started on the tadka now.
● In a pan, heat the oil. Splutter mustard seeds and cumin seeds in the oil. After thoroughly combining them in a large pot, boil them for one minute on medium-low heat for one minute. Serve with rice or noodles and garnish with fresh cilantro and sesame seeds.
● Take a break from the heat source and allow the tempering to cool down. It will be too soft if you wait until the khaman is at room temperature before slicing.
● Putting a plate or tray on top of the pan is recommended. Turn the frying pan over to the other side. If the khaman on the plate is thoroughly greased, it will be simple to turn it over.
● Then cut them into squares.
● Then, use a spatula to spread the warm tempering mixture over the steamed and thinly sliced khaman.
You may add a dash of cilantro as a finishing touch to your dish.
Storing and Reheating
Since coconut and coriander leaves need some time to become more tender, you shouldn't use them as a garnish on your khaman if you plan on eating them within a few hours or the next day.
When you are ready to reheat the khaman, sprinkle a little amount of water over the top of it.
If you do this, the khaman will regain the original level of purity and freshness that it had before. Reheat the food in a steamer for one to two minutes if you use an instant pot.
When kept at room temperature in an airtight container insulated from direct sunlight and heat, dhokla has a shelf life of about seven days.
Dhokla in a pressure cooker
After securing the lid of a pressure cooker, the bowls should be combined after putting the smaller mixing bowl made of aluminium on top of the bigger mixing bowl that was already inside the pressure cooker.
The dhokla must be steamed over the burner for 25 minutes at a high temperature while the temperature is kept the same. It is not required to place a weight or whistle on the container's lid to help it seal effectively. This may be done without doing so.
Check the container visually every five minutes to ensure that none of the water has evaporated while it is being held at the desired temperature.
Microwaving Dhokla
After pouring the batter into a bowl that is suitable for the microwave, cook it for one minute at high power. Give the bowl a few light taps on the counter to make sure that the ingredients are spread out evenly.
The bowl should be heated in the microwave for one minute at a time while wrapped in plastic wrap. Cook the batter in the microwave for three minutes at the maximum power setting.
Test the consistency of the batter by inserting a knife and removing it cleanly. If the batter passes this test, microwave it for an additional minute before letting it stand for another two minutes.
After putting the knife back where it came from, there is nothing left. You may start eating the dhokla prepared in the microwave right away.
Pro Tips on Making Dhokla
● The batter must be as thin as possible to get a light and airy dhokla.
● Dhoklas made with thicker batter will be denser, while those made with thinned-out batter will be less dense. The batter should coat a spoon yet flow easily.
● Changes in the ratio of water to flour can be caused by many things, such as the type of flour (fine or coarse) and the weather. To get the desired batter for a thicker batter, once the thick batter is ready, slowly add more water, one tablespoon at a time, to make it thicker.
● If you're using packaged Eno or fruit salt, be sure to season with fresh. Flat dhoklas may develop from using an open pack. If you're using a bottled version, be sure to keep it in the recommended location each time before you use it.
● To get a light and fluffy dhokla, make sure to thoroughly beat the batter. It's a fact of life that khaman dhokla made with plenty of beating turns out to be fluffy, light, and airy. After pounding the batter, add the ENO or baking soda.
● Before adding the dhokla batter plates, make sure the steamer is hot enough and the water is boiling. Otherwise, the dhokla may not puff well and may need more cooking time, resulting in a less-than-spongy dhokla.
Conclusion
Because of the tasty blend of spices, it is simple to cook and abundant in nutrients.
If you're looking for something to eat, Khaman Dhokla is the perfect answer for satisfying your hunger for a wholesome snack in the evening.
Place the dhoklas on a plate so that they may be served. Both chutney and tamarind sauce are excellent condiments to serve with your meal.
Dhoklas are meant to be consumed in the company of loved ones and close friends, so don't be shy about striking up a conversation.
FAQS
What temperature should dhokla be served at?
It may be enjoyed at room temperature or warm.
Why is the dhokla bitter?
Dhokla may become bitter if you overuse baking soda or other leavening substances.
Is it possible to make dhokla using vinegar rather than lemon juice?
Fermenting the batter is a necessary step in the traditional way of preparation.
This variant uses lemon and curd for sourness, plus eno salt and lemon juice to soften the dhoklas. Eno Salt may sometimes be replaced with baking soda. Lemon juice may be swapped out for vinegar or citric acid in this recipe.
Is it possible to bake in a stainless steel bowl?
It is possible to cook cakes in stainless steel bowls, and vegetables may also be roasted in the bowl to produce a dome shape.
Ensure you thoroughly grease your stainless steel bowls before using them so that nothing gets stuck on the sides. Use only stainless steel dishes marked on the box as "safe to use in the oven."