One of the most popular farsan recipes from the Gujarati cuisine is Khaman Dhokla. This Gujarati farsan is often associated with the terms like light, fluffy and spongy. So this khaman dhokla recipe will live up to the expectations of the textures and taste expected from khaman dhokla. Also, this recipe is instant.
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In another bowl, combine ½ cup water, sugar and salt. Whisk well till sugar dissolves.
Now add hing and citric acid and whisk till it is dissolved.
Then add besan and mix adding the remaining ¼ cup water. In total, we have used ¾ cup water. The batter should be of flowing consistency, yet it should not be too thin.
Cover and keep the batter for 10 minutes.
While the batter is resting, prepare your steamer. It must be ready before the final step so that the batter can be steamed immediately. Also, grease the plate with oil and keep it ready.
After 10 minutes, add oil and baking soda to the batter. Whisk well. You will notice that the batter will become light yellow in color and fluffy.
Immediately pour the batter onto the greased plate. Place it into the steamer and steam on medium flame for 15 minutes. Once done, check with a knife. If it comes out clean, khaman dhokla is ready.
Remove the khaman dhokla plate from the steamer and keep it for 10-15 minutes before demoulding. Once it becomes slightly cool, de-mould it. Flip it over and cut into square pieces. Keep covered till you prepare the tempering.
For the tempering
In a pan, heat oil and add mustard seeds. Once the seeds crackle, add green chillies and water. Also, add salt and sugar and let it boil for 2-3 minutes. In the end, switch off the flame and add lemon juice.
Immediately pour the tempering over the khaman dhokla pieces. Make sure to spread it evenly. Let it sit for 10-15 minutes before serving so water is properly absorbed.
Before using the besan in the recipe, sift it. It will yield a lump-free batter and will result in a nice texture. Use the fine variety of besan
Heat the steamer when you are resting the dhokla batter
Add baking soda in the end, just before steaming the dhokla. After adding the baking soda, whisk until the batter is light and fluffy, then transfer to a greased plate and steam immediately. If you don't steam it immediately, your dhoklas may not be spongy.