What is the difference between dhokla and khaman

It is a unique twist to traditional dhokla recipe. Oats dhokla is prepared with the goodness of oats which makes it a healthy recipe. To make it delicious, add spices, green chillies, curry leaves, etc as per your taste.

If you love pizza, this recipe is a delicious fusion of healthy and tasty dishes. Dhokla pizza is a lip-smacking dish that you can make at home, and everyone is going to love it. Add vegetables to it and your dhokla pizza is ready to be served. Khaman dhokla is a Gujarati recipe that can be made at home and can be savoured at any time of the day. This recipe is prepared with rice flour and split chickpeas.

It is different than traditional dhokla. Moong dal dhokla recipe is light and very delicious. Prepared with moong dal, it is a healthy low-calorie dish. You can add your favourite ingredients like vegetables or carrots and sweet corn to make it interesting. Add a Recipe. Wondering what to cook today? Sign up to get daily ideas on meals. Subscribe to get daily ideas on meals. Daily Newsletter.

Editor's pick on the best recipes, articles and videos. Remove and allow to cool and cut into cubes and keep aside. For the tempering, heat oil in a pan and add mustard seeds and wait until they splutter, add curry leaves, green chili, asafoetida, lemon juice and water and pour over the prepared khaman. Garnish with grated coconut and coriander leaves and serve warm. Confirmation Code:. Activate account. Resend confirmation code. Forgot your password?

Don't have an account? Sign up. Community Food. By Tarun Kapoor. Please you have to log in. MoI explains requirements for family visit visas Qatar Nov 11, Batter will be thick at this stage. Pour more water about 4 to 5 tbsps as needed to make a free flowing yet slightly thick batter. The quantity of water to use depends on the texture of flour as well. Batter has to be neither too thick nor too runny.

To check the consistency of the dhokla batter, dip a spoon. It has to be thick enough to coat the back of the spoon yet should not be of a ribbon consistency. Check the step-by-step pictures. When you see the water in the steamer is about to come to a boil, then add eno fruit salt and pour 1 tablespoon water to the dhokla batter. Quickly mix everything well to incorporate it.

Immediately pour this to the greased pan. Even out the top with the whisk. Quickly place it in the steamer and cover it. Add mustard seeds. When they begin to crackle, add curry leaves and sliced green chilies. Saute for awhile until the curry leaves turn crisp. Add hing, sugar and salt. Pour water. After it cools down, using a knife to loosen the sides if needed. Spread the spices all over the khaman dhokla. Cool completely.

Notes Use unflavored plain Eno fruit salt. Also confirm it is active by testing it before using. The results are good but not as great as using Eno. If using baking soda, please ensure you use one from a good brand. Citric acid gives best results. It can be replaced with lemon or lime juice. Using more can make your dhokla sour. A combination of eno and citric acid gives the best results. The other best combination is baking soda and citric acid. The least to be preferred is baking soda with lemon juice.

For a gluten-free option, skip semolina and use gluten-free hing or skip it as well. If you skip semolina, you may need to reduce 1 to 2 tbsps water. Tips Using too much eno or baking soda leaves an aftertaste. So be cautious while adding. Check the pictures in the post. If the batter is thicker, khaman dhokla turns out dense.

It can turn out flat. Adjust the quantity of water: The quantities mentioned in the recipe works well form me. The amount of water required depends on the texture of flour, how fine or coarse it is. Steaming: Batter has to be steamed non-stop constantly for 20 mins.

So pour enough water in your steamer so it can steam for so long. If the water finishes, pour more hot water and not cold water. I use a long legged trivet so the water from the steamer does not seep to the batter container. For the maximum rise and fluffy texture, I have found steaming on stovetop really works well better than the instant pot. Then use as required. Water hydrates the dhokla and prevents dry and crumbly texture. Store it in an air tight container for upto 2 days in the refrigerator.

You can store it tempered or untempered but do not add coconut and coriander leaves if you want to refrigerate. To reheat, steam it again in a pot uncovered until very hot. It took about 6 to 7 minutes for mine to be steaming hot. In the instant pot, I reheat dhokla uncovered for 0 mins on high pressure. I let the pressure release manually.

To refresh it I also do a fresh tempering. Nutrition Facts. Calories Calories from Fat Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe. Eggless chocolate ca Palak paneer. Breakfast Recipes. North Indian. Dal Recipes. Rice Recipes. Recipe Rating Recipe Rating. Inline Feedbacks. October 25, am. October 13, am. Reply to Rashmi. October 15, am. Denise Dube. August 5, am. Sweta Chouksey.

June 27, pm. Reply to Sweta Chouksey. Mix them properly into smooth batter. Make sure that there are no lumps. Add 1 teaspoon fruit salt in batter and stir in one direction for approx. You will notice its size would increase to almost double. Place plates in steamer and steam for minutes over medium flame. After minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook minutes more. Takeout plates from steamer and let them cool for few minutes.

Cut fluffy khaman dhokla into small squares using knife. Heat 2 tablespoons oil in a small pan or tempering pan. Tempering tadka is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.