Street Side Khaman Dhokla Without Eno

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today I am sharing the recipe of Instant Khaman Dhokla which is found in the market without using eno fruit salt.

In this recipe...We will use citric acid and baking soda for making the dhokla spongy.

In place of citric acid you can use lemon juice too.

,# Ingredients For Instant Khaman Dhokla..

# For Dhokla Batter..

1. Gram flour......200 gram ( besan )

2. Turmeric powder.......1|2 Tea spoon

3. Ginger chili paste....1 table spoon

4. Semolina....1 table spoon ( suji )

5. Oil ....1 table spoon

6. Salt ....1 tea spoon

7. Citiric acid.....1|4 tea spoon

8. Baking soda....1|2 tea spoon ( meetha soda )

9. Water.....100 ml. Or as needed

#  Ingredients For Tempering / Vaghar or Tadka..

1. Oil ......2 Table spoon

2. Mustard seeds...1 tea spoon

3. Curry leaves...15 to 20

4. Green chilies....8  ( slit or whole )

5. Sugar.....50 gram

6. Lemon juice....3 lemon

7. Salt....1 and half tea spoon ot as taste

7. Fresh chopped coriander....2 table spoon

8. Fresh Grated coconut...2 table spoon ( optional )

9. Water.....600 ml.

#  Procedure Of Making...

1. Sieve the besan and add to it salt , sugar, turmeric, ginger chili paste, semolina, citiric acid and oil.

2. Add some water to it...As the thick consistency of idli batter..And mix well and let it rest for 10 minutes.

3. Meanwhile, keep 1 and  1| 2 glass of water for steaming in the steamer or cooker on medium flame.
Place a plate or stand in it for placing the dhokla container on top.

4. After that beat the besan batter well with the help of a whisker and make it smooth and light.
This beating makes the dhokla spongy.

5. As the steamer or cooker is ready...Now add 1|2 tea spoon baking soda and mix well with the help of a spoon.
The whole batter will become foamy and thick.

6. Now quickly pour it into the greased container.

7. Place this dhokla container in the steamer or cooker on the stand.

8. Cover the steamer or cooker ( without whistle ) on the high flame for a minute.
Then set the flame on the low medium and steam it in the steamer or cooker for 13 to 15 minutes only.
Then check it by incerting a knife or fork, if it is clean...Then dhokla is cooked well.

9. Remove it from the steamer or cooker and let it cool down.

10. Meanwhile...Prepare the tadka water or vaghar for the dhokla...

Heat the oil in a kadhai..Add mustard seeds to crackle. Then add curry leaves and green chilies.
Next add water, lemon juice, sugar and salt.
Bring it to a boil for 3 minutes as chilies become a little soft.

11. Let the tadka water cool down.

12. Now check the dhokla and transfer it in a deep plate or tray...And cut it into pieces.

13. This dhokla will have red spots but after the bahar these will disappear or will be very light.

14. Lastly, pour the tadka water over the dhokla pieces and sprinkle some chopped coriander and grated fresh coconut.

In this way...The street side dhokla is ready.
Serve it once the water is absorbed and dhokla has been soft, juicy and spongy.

Transferring in the refrigerator you can enjoy it for 2 or 3 days.

# Note..

1. In place of citiric acid you can use 2 tea spoon of lemon juice.

2. Due to using baking soda...This dhokla will have some red spots but after the tadka they will be light but it is as tasty as eno dhokla.

3. Don't over steam the dhokla, it can turn dry.

Thanku Friends,

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Thanks again.