Instant Nylon Khaman Dhokla Recipe

Okay, so you know those days when all you want is to whip up something delightfully savory and oh-so-soft? That’s exactly when this dhokla recipe becomes my absolute go-to. Let me walk you through how to turn a few humble ingredients into this fluffy, tangy, and utterly satisfying snack!

I love that Khaman Dhokla, made in an instant, is not only light and fluffy but also filled with the nutrients of gram flour. The hint of turmeric and the use of lemon juice give it added color and flavor, not to mention the texture that semolina imparts.

The Dhokla could easily be deemed a gluten-free food if it weren’t for the use of Eno fruit salt, which is the leavening agent that helps the cake reach new heights during steaming.

Instant Nylon Khaman Dhokla Recipe Ingredients

• Gram flour (besan): High in protein and fiber, gives structure.
• Semolina (sooji/rava): Adds texture, mild sweetness, rich in carbs.
• Sugar: Balances flavors, adds mild sweetness.
• Lemon juice: Provides a tangy flavor, natural acidity.
• Turmeric powder: Adds color, anti-inflammatory properties.
• Green chili-ginger paste: Adds spice, aids digestion.
• Eno fruit salt: Leavening agent, makes dhokla fluffy.
• Mustard seeds: Adds aromatic flavor, aids in tempering.
• Sesame seeds: Nutty flavor, rich in healthy fats.

Instant Nylon Khaman Dhokla Recipe Ingredient Quantities

• 1 cup gram flour (besan)
• 1 tablespoon semolina (sooji/rava)
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1 teaspoon Eno fruit salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon green chili-ginger paste
• 3/4 cup water
• 1 teaspoon salt, or to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 tablespoon sesame seeds
• 5-6 curry leaves
• 2 green chilies, slit lengthwise
• 1/4 cup chopped coriander leaves
• 1/4 cup grated coconut
• 1 cup hot water (for steaming)
• 1 pinch of asafoetida (hing) – optional

How to Make this Instant Nylon Khaman Dhokla Recipe

1. In a mixing bowl, gram flour, semolina, sugar, lemon juice, turmeric powder, and green chili ginger paste are combined with salt to taste. Water is then slowly added to the mixture, which is then blended with an electric hand mixer until smooth.

2. Make sure the batter is lump-free. Let it sit for approximately 10 minutes.

3. Set up a steamer with boiling water. Grease a deep, round plate or dish that will fit into the steamer.

4. Prior to steaming, mix Eno fruit salt into the batter, and fold gently in one direction for about half a minute. The batter will show signs of vigorous activity, becoming nicely frothy.

5. The batter should be poured without delay into the greased plate and placed in the steamer. Let it steam in the medium heat for 15-18 minutes.

6. Verify whether the dhokla is finished by putting in a toothpick; it should come out clean. Take off the plate from the steamer and allow it to cool for several minutes.

7. Heat oil in a small pan. Add mustard seeds. When they crackle, add sesame seeds, slit green chilies, curry leaves, and a pinch of asafoetida.

8. Evenly pour the tempering over the steamed dhokla.

9. Using a knife, cut the dhokla into squares or diamond shapes.

10. Top with chopped coriander leaves and grated coconut. Present hot with green chutney.

Instant Nylon Khaman Dhokla Recipe Equipment Needed

1. Mixing bowl
2. Electric hand mixer
3. Measuring cups and spoons
4. Steamer with lid
5. Greased deep, round plate or dish
6. Small pan
7. Spatula or spoon for mixing
8. Toothpick
9. Knife
10. Cutting board

FAQ

• Q: Can I use baking soda instead of Eno fruit salt?A: Yes, you can use baking soda as a substitute for Eno, but the texture may slightly differ.
• Q: Is it necessary to use semolina in this recipe?A: Texture improves with semolina, but it can be omitted if necessary.
• Q: How do I prevent the dhokla from sticking to the steamer?A: Oil the dish used for steaming before pouring in the batter.
• Q: Can I make this recipe gluten-free?A: Yes, leave out the semolina, and make sure that all the other ingredients are certified gluten-free.
• Q: What can I use if I don’t have fresh curry leaves?Dried curry leaves are usable, but fresh ones give a better flavor.
• Q: How should I store leftover dhokla?A: Keep in an airtight container in the fridge for 2-3 days.
• Q: Can I steam the dhokla without a traditional steamer?A: Yes, a large pot with a lid and a steaming rack or trivet can be used.

Instant Nylon Khaman Dhokla Recipe Substitutions and Variations

Substitute 1 teaspoon of baking soda mixed with 1 tablespoon of lemon juice or vinegar for Eno fruit salt.
If semolina (sooji/rava) is unavailable, substitute an equal volume of rice flour for texture.
To make green chili-ginger paste, combine the following in a food processor until the mixture is as smooth as possible:

1/2 teaspoon ginger paste
1/2 teaspoon green chili sauce (or finely chopped green chilies).
Should fresh curry leaves not be available, use 1 teaspoon of dried curry leaves or leave them out.
Use an equal amount of desiccated coconut that has been rehydrated in a little water, if necessary, when a recipe calls for fresh coconut.

Pro Tips

1. Pre-sift the Gram Flour Before starting, sift the gram flour to remove any lumps or impurities. This will ensure a smooth batter and result in a fluffier dhokla.

2. Resting the Batter Let the batter rest for at least 10 minutes after mixing the initial ingredients. This allows the semolina to absorb some moisture, leading to a better texture after steaming.

3. Consistent Folding Technique When adding Eno fruit salt, fold the batter gently and consistently in one direction. This keeps the batter aerated and helps the dhokla to rise better during steaming.

4. Temperature of Water in the Steamer Ensure the water in the steamer is already boiling before placing the dhokla batter in. A consistent temperature will help the dhokla cook evenly and rise properly.

5. Crispy Tempering For an extra punch, slightly roast the sesame seeds before adding them to the tempering process. This enhances their nutty flavor and adds a crunchy texture to the dhokla.