Skip to main content

Potato coins with cheese dip

Dhokla

Khaman Dhokla (खमन ढोकला) is a popular Gujarati snack which is prepared with fermented besan (gram flour). This is the most loved snack not only in Gujarat but all over India. It is one of my favourite recipe.

This soft and spongy dhokla is very nutritious and healthy because besan has lesser calories than whole wheat flour and is high in protein, fibre and micro nutrients.

Soft and fluffy steamed dhokla have many taste in it like sweet, sour and spicy. This instant dhokla recipe is quick and easy recipe that is steamed and made in 20 minutes. Here is no need to ferment batter for 8 hours or overnight. You can serve dhokla for breakfast as well as a light snack in the evening along with a cup of tea. Dhokla can be served with accompaniments like chutneys, fried green chillies and grated radish or carrot.

Here is an easy way to make instant khaman dhokla.

Dhokla

Cuisine:   Gujarati
Course:   Snacks
Prep. Time:   10 minutes
Cooking Time:   20 minutes

Ingredients:

1 Cup gram flour (besan)
¼ tsp. citric acid
1 tsp. sugar
Salt to taste
A pinch of turmeric
Water (to make batter)
1 tsp fruit salt (Eno)

For the Tadka (Tempering) -

1 tbsp oil
1 tbsp mustard seeds
2-3 green chillies
Salt to taste
1 tsp. sugar
2 tsp. lemon juice
2 cup water

For Topping -

Grated coconut
Grated carrot
Chopped coriander leaves

Instructions:

Step 1 -

In a bowl mix besan, citric acid, salt, sugar and turmeric. Add water slowly to form a smooth batter with medium thick consistency. Mix them properly. Make sure that there are no lumps. Keep this batter aside for 10 minutes.


Step 2 -

Pour approx. 2-3 cups water in steamer or pressure cooker and heat it over medium flame. Grease a plate or thali in which you will make dhokla. If you are using pressure cooker, remove whistle, place a stand and then put your plate.

Step 3 -

Add fruit salt in the batter and mix well in one direction.


It will become frothy.


Now pour batter immediately into greased plate and place in steamer.


Close the lid and Steam it for 10-15 minutes maximum without putting on the whistle on a medium flame or till it cooked. Check with knife or skewer after 15 minutes by inserting it inside the dhokla.


If the knife comes out clean, remove it from the stove. Let them cool and then cut into small square pieces.

Tempering for Dhokla –

Heat oil in a pan on medium high flame. Once the oil is sufficiently hot, add mustard seeds.


When mustard seeds crackle, add green chillies. Fry for few seconds. Carefully add 2 tablespoons water as the mixture splutters. Add salt, sugar and lemon juice. Let the water come to a boil.


Switch off flame and pour this tempering on dhokla.
Transfer the dhokla in a serving bowl carefully. Garnish with chopped coriander leaves, grated carrot and grated coconut.


Serve with green coriander chutney and enjoy.

Making Dhokla in microwave –

Grease a microwave safe bowl and follow step 1. Then add fruit salt in the batter and mix well in one direction. Now pour batter immediately into greased bowl. Place bowl in microwave and cook for 3 minutes.
After 3 minutes check with knife or skewer by inserting it inside dhokla. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
Then follow the tempering method.


Tips:

  • You can use ½ tsp. baking soda and ¼ tsp baking powder instead of Eno.
  • You can replace citric acid with lemon juice.
  • Make sure that steamer is properly heated before placing the better filled plate in it.
  • You can add ½ cup curd or 1 tbsp oil in batter. This will make dhokla softer.
  • After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
  • Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.

Comments

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...