Khaman Dhokla Recipe|How to make Instant Nylon Khaman Dhokla

June 26, 2020

Khaman Dhokla Recipe|How to make Instant Nylon Khaman Dhokla

Khaman Dhokla Recipe/How to make Instant Nylon Khaman Dhokla

Instant Nylon Khaman Dhokla Recipe is a simple and easy snack liked by everyone. This recipe can be made with few ingredients, which are available in your kitchen.

Here I'm going to share the delicious instant nylon khaman dhokla in Gujarati style, which is very much soft, spongy and juicy prepared in less than 20 minutes and I'm sure you all love this recipe very much.

Also share the instant khaman dhokla mix, which you can store for 1 to 1 & 1/2 month in an air tight container.

This recipe is famous in Gujarat and other parts of India. This is the mixed of sweet, spicy and sour in taste. Preparing of Instant Nylon Khaman Dhokla is an easy process, which can be prepared by anyone with less effort. one can easily found it at any sweet shop as this is widely in demand.

What is Khaman Dhokla?

Khaman dhokla and dhokla are sometimes mistaken for each other, but khaman is an instant version made from chickpea flour or gram flour (besan) and semolina (sooji) in a certain ratio with some spices added to it. Then followed by steaming and tempering the khaman dhokla. Khaman dhokla is a traditional snack of Gujarat ans sometime it is taken as breakfast too.

Is Khaman Dhokla Healthy?

Yes, dhokla is healthy, nutritious and low in calorie as it is made from fermented gram flour, which rich its nutritive value. As it is cook in steam process and it is not fried, this make the recipe low in fat too.

The steamed process is similar to Idly but a lot spongier and comes tempered with mustard seed, curry leaves, green chili and grated coconut.

There are different types of dhoklas based on the ingredients they are made with. The most popular dhokla is the Khaman Dhokla which is made from gram flour and sprinkled with sugar water which makes the Dhokla juicy.

How to make Instant Nylon Khaman Dhokla:

Ingredients for dhokla batter:

1.5 cup or 150 gm chickpea flour/gram flour (besan)
1 tbsp semolina (sooji)
1/4 tsp asafoetida (hing)
1 tsp sugar
1 tsp salt (as required)
2 tsp lemon juice/ synthetic vinegar 1 tbsp/ citric acid 1/4 tsp
1 tsp ginger & chili paste
2 tbsp oil
1/4 tsp turmeric powder
1.5 tsp ENO powder/ 1/4 tsp baking soda/1/2 tsp baking powder

Ingredients for tempering the dhokla:

2 tbsp oil
1 tsp mustard seed
2 pinch asafoetida (hing)
4-5 slit green chilies
2 tbsp sugar
4 tsp lemon juice
8-10 curry leaves
1 cup water

PREPARING THE BATTER OF KHAMAN DHOKLA:

Step 1: 1.5 cup of gram flour (besan), 1 tbsp of semolina (sooji), 1/4 tsp asafoetida (hing), 1 tsp salt or as your taste, 1 tsp sugar (you can increase or decrease as per your taste) and 1/4 tsp of turmeric powder in a big bowl.

Step 2: Mix all the dry ingredients well with a spoon or help of a beater.

[NOTE: This mix is your instant dhokla mix, which you can store in a air tight container for 1 to 1.5 month]

Step 3: Gradually add water into the mix, do not add all at a time and make a medium consistency batter as like dosa batter.

Step 4: Rest the batter for 15-20 minutes if you have time otherwise you can skip this process.

[NOTE: This process makes the dhokla more fluffy]

Step 5: After 15-20 minutes of rest add 2 tbsp oil and 1 tsp ginger chili paste and mix it properly.

Step 6: This is the main step of this recipe, where you have to choose any one of the 3 ingredients. these are

with citric acid: If you use citric acid then take 1/4 tsp citric acid in another bowl and add 2 tbsp of water and mix them well. Then add this mixture into the previously prepared batter.
with synthetic vinegar or white vinegar: If you use synthetic vinegar then you have to add 1 tbsp of this to the prepared batter.
with lemon juice: If you use lemon juice then you can add 2 tsp lemon juice into the dhokla batter.

then mix it properly with the batter after adding your chosen ingredient.

Step 7: Before going to the next step you have to ready for steaming process, for which you can heat a wide kadhai or pan with some water. Then place a stand or any type of small plate into the water, on which steaming plate is placed. After that take a wide plate in which you steam the dhokla and grease it with oil.

Step 8: In this step there is 3 alternatives of raising agent, these are

You can use 1.5 tsp of ENO powder or can use 1/4 tsp baking soda instead of ENO powder except all these you can use 1/2 tsp of baking powder into the batter.

Step 9: After adding one of the raising agent then mix the batter smoothly in one direction till the batter is light in color and rise as compare to before.

Step 10: Then immediately pour the batter into the greased plate and placed on steam for 8-10 minutes with the lid.

Step 11: After 8-10 minutes of steam, check the dhokla with a knife, if the knife comes out clean then your dhokla is ready, if not then steam it for another 2-3 minutes.Then switch off the flame and demould the dhokla in another plate and cut into pieces as your choice.

TEMPERING OF THE DHOKLA:

For tempering, heat a pan with 2 tbsp oil. After heating the oil in medium flame then add 1 tsp mustard seed, 2 pinch asafoetida (hing), 4-5 slit green chilies,then add 8-10 curry leaves and saute for a while in medium flame.
After that add 1 cup of water carefully.( the cup same as gram flour is measured).
Then add 1 tsp salt and 2 tbsp sugar ( if you like more sweet then you can add more sugar)
Boil the above tempering syrup and after that add 4 tsp lemon juice, then again boil it for a while.
Then tempering syrup is ready to pour into dhokla. At the time of this process keep in mind some tips. that is

At the time of this pouring process the dhokla as well as tempering syrup both are warm (not too hot or cold).
Evenly spread the tempering syrup all over the dhokla, which makes dhokla juicy.

Then your delicious soft, spongy and juicy instant nylon khaman dhokla is ready to serve.

HOW TO MAKE DHOKLA SPONGY?

It is not a big task to make dhokla spongy, for this you have to follow some tips.

Take fine chickpea flour or gram flour (besan) otherwise stain the flour before using it.
Make the batter smooth without any lumps, because lumps inside the batter make the dhokla hard.
Before adding raising agent you have to rest the batter for 10-15 minutes.
Always stir the batter in one direction after adding raising agent, this process makes the batter airy inside which helps to make dhokla soft and spongy.
Before adding raising agent in batter make sure about your steaming plate is ready for steam. After making the batter ready the immediately place it on steam without wasting any time, otherwise the reaction of raising agent is gone and it does not make dhokla spongy.

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