Spongy Khaman Dhokla Recipe | Glutenfreewhisk

 For the love of Gujrati snacks, I started making dhokla during pandemic and lockdown and my dhokla journey has always been satisfying. The best part of majority of Gujrati snacks like khandvi, fafada, dhokla with many more is that they all gluten-free and so delicious. I will choose Gujrati gluten-free snacks over anything that is even over chaat. This is the love I have for Gujrati snacks.

I really don't mind having new shapes and sizes while making my khaman dhokla because I use anything to steam it. A loaf tin, a square cake tin, a tart tin or a round cake tin. I have tried making dhokla in all of them. This time I am steaming it in a round cake tin and this tin is a new one that my mother got for me recently.

Grated ginger really works the magic in this instant khaman dhokla recipe, it adds a beautiful flavor note. Make sure you are not adding too much as it will make the batter bitter and gives a strong taste and an after taste as well. I am using turmeric just for some extra yellow shade. Turmeric is completely optional. Instead of regular water you can even use coconut water while making the tempering. Or use grated coconut, it really adds extra taste which is amazing. Use green chilies to your liking as well. I have used three tiny but hot green chilies in the following recipe.

One pro-tip that I have learned over the years of making dhokla is that let it soak in the liquid for a few hours at least also, use a vessel that allows the prepared sweet liquid tempering to soak the steamed dhokla at least till the center. Because you place it in the liquid and the bottom becomes spongy and you pour the liquid on top as well, so top is also juicy and spongy, but the center part generally stays dry and spongy. So, it is essential to let the dhokla in the vessel where the liquid reaches at least till the center. This way you will have a moist center as well.

Snacking during monsoon season is not just tea and pakora it is a lot more and making this instant dhokla recipe is very easy. Just requires 30 minutes in total with preparation and steaming and some extra soaking time and your dhokla gets ready just like that. Using gram flour or besan is a really healthy alternative when you don't consume wheat flour at all because it has a beautiful taste, provides great binding and gives a good texture to your snacks. Use it to make snacks like fafada, khandvi or this amazing khaman dhokla recipe or use it as a binding agent for making kebabs. I have used gram flour while make paneer seekh kebab and baked tofu kebab and both the recipes turned out to be great. 

If you are looking for some great snacking recipes that are naturally gluten-free then you can try these three kebab recipes of mine. Lauki kebab recipe or baked tofu kebab or super soft mushroom galouti kebab that are vegan as well. Now when you will have guest over and when you have to impress them with your cooking then you now know how to make instant khaman dhokla and you know how to fix some amazing appetizer kebab also that are gluten-free and super yummy.

If you love Indian snack recipes but something that is mildly spicy or non-spicy then my recipes are for you because I hate spicy food and only eat it occasionally. Check some amazing recipe that I have shared and Indulge in some great Indian food. If you are Indian dessert recipe lover, then try easy kalakand recipe, a famous sweet that is eaten during celebrations or when you are craving something creamy and sweet.

I am using a jugaad steamer that I have made in a thick bottom deep pan with a lid. I have placed a stand at the bottom, poured the water and then have placed my round tin with dhokla over it and then have placed the lid on top. If you want a steamer, then you can use this pigeon stainless steel induction base multi-purpose steamer that is 4.6 liters in capacity and has a lid as well.

INGREDIENTS - 

1 cup besan or gram flour

half a tsp turmeric powder

Half a cup curd

5 gm Eno or meetha soda or fruit salt

1 tsp grated ginger

water as required

salt, to taste

2 tbsp neutral oil

Juice of 1 lemon

For tempering

1 tsp oil

2 spring curry leaves

White sugar, to taste

3 slit green chilies

1.5 tsp black mustard seeds

2 cups water

METHOD - 

1. In a bowl take curd, oil, lemon juice, salt and whisk them lightly. Then add turmeric powder, grated ginger, besan or gram flour and make a smooth batter using water. The batter should be lump free and nicely smooth. It should not be too thick to too runny.

2. Now grease the mould of choice using ghee or oil. I am using oil. Prepare the streamer.

3. Now add eno or meetha soda to the above prepared batter. You will instantly see the air bubbles forming and batter changing it consistency. Mix it well but lightly not deflating the air bubbles and pour immediately in the greased mould.

4. Place the mould in the steamer and steam for 15-20 minutes in low flame or heat. Or until the skewer comes out clean.

5. Once done. Let it cool. In the meantime, prepare the tempering.

6. In a pan take some oil. Once it is hot add black mustard seeds, curry leaves, slit green chilies and roast them a little. Now add water followed by sugar and let the sugar dissolve completely.

7. Demould the still warm dhokla and pour this hot sugar water over the dhokla and allow the instant Khaman dhokla soak all the liquid. Make sure you are keeping the dhokla in a vessel that let this water sugar syrup soak the dhokla more than halfway through. Keep on pouring the liquid/syrup from top as well so that khaman dhokla soaks all the liquid properly and becomes well soaked.

8. Refrigerate and serve chilled and indulge.

Note - You can use grated fresh coconut and coriander as well for garnish or add it in the tempering. It gives amazing flavor.

Check the full recipe on YouTube (Gluten_free_whisk) - Spongy khaman dhokla recipe.

Dhokla recipe | Glutenfreewhisk