Instant khaman dhokla recipe with detailed video. Khaman dhokla is a fluffy steamed savoury cake made up of gram flour (chickpea flour).
Traditionally it is made with ground bengal gram lentils, which are fermented overnight to develop a light sourness and steamed in flat wide platters the next morning. There are many variations available but this khaman dhokla is very popular.
These dhokla are gluten free and high in protein as gram flour contains huge quantity of protein. 100 grams of gram flour (besan) gives 22 grams of protein. As this khaman dhokla is steamed so no calories increases in cooking process. Sugar and oil in tadka can be changed accordingly as per taste.
I have had tried dhokla many times and it failed a lot of times till I tried the recipe I have written below. Some times it was not fluffy, sometimes breaks into crumbles. But this time I got that perfect market style Khaman dhokla which was soft, moist and juicy. I have few points to remember for making perfect dhokla recipe and I have tried to note them down here.
In this recipe, I have used the traditional dhokla flour. I do have tried to make dhokla with fine gram flour but as I told earlier, I was failed. If you have fine variety of flour, I would suggest that don't attempt this recipe. I have had such epic failures that then didn't tried for 6 months. 😉
Second thing is that I have not added chilli in preparing tadka directly, Instead I have fried chilli first and used as garnish of dhokla then prepared tadka in the same oil. I found that using chilli in tadka water makes dhokla bitter in taste which I didn't like.
Another important point is that it should be just cooked right i.e. not undercooked or overcooked. Check it by inserting toothpick, if comes out clean it is cooked. Overcooking makes dhokla crumble.
Mean while you may also check other snacks recipes like Crispiest onion pakoda recipe, Aloo tikki chole, Haldiram style aloo bhujiya, bhakarwadi recipe, Pav bhaji and corn chat recipe.
Coming to recipe.
