Khaman Dhokla – Besan (Steamed) | Recipe

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An essential that serves all your needs; a recipe that fits in every kind of meal be it a breakfast dish,a side dish, a quick snack or a main course. Life today is all about a fit in all kind of deal; on arrow multiple target kinds.

Dhokla is a Gujrati dish, vegetarian to its cores; spongy in its texture; made of fermented batter of rice and chickpeas also called gram flour; finished by a tadka this dish is a complete amazement of different ingredients put together to make a wonder.

How much time it will take:

Preparation Cooking Total
 

5 minutes

 

25 minutes

 

30 minutes

Ingredients for Steamed Besan Dhokla:

Ingredients Quantity
Gram flour (besan) 1 cup
Citric acid 1 tbsp
Sugar 1 tbsp
Salt To taste
Turmeric powder ¼ tsp
Water Enough to make batter
Baking powder dissolved in water 1 tbsp
Oil 1 tbsp
Mustard seeds ½ tbsp
Dried red chilli 1 unit
Curry leaves 7-8 units

How to Make Steamed Besan Dhokla | Recipe:

  • In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency.
  • In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture.
  • Grease the steaming tin with 2 drops of oil and por the mixture into it. Steam for about 15-20 minutes or till cooked.
  • In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter.
  • Pour the tadka over the prepared dhokla.
  • Cut into pieces and serve hot.

Make one such all rounder dish in life and enjoy to the fullest. Savor the state specialty.

Stay tuned for more such recipes to add on to your life…

About Tamana Khullar 137 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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