Some popular variants include, khaman dhokla, khatta dhokla, moong daal dhokla, cheese dhokla, rava dhokla, oats dhokla, besan dhokla, green peas dhokla, mixed daal dhokla, etc.
If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved.
The proportion and kind of dal used to make the Dhokla changes the texture and taste of dhokla.
Stir in the curry leaves, green chillies and sauté until tender and the green chillies are slightly soft.
. Place in a serving bowl/plate when cool and cut into squares. After 20 minutes open the lid and take out dhokla mould from the steamer and let it cool for a few minutes. .
Every city in Gujarat has its own Dhokla recipe like the Live Dhokla of Vadodara or the famous Rasavala Khaman of Surat.
1) Pre-preparation: Fill the bottom of the steamer with around 2-3 cups of water and heat it over medium-low heat.
The step-by-step photos and detailed directions in all our recipes will help you make soft and spongy khaman dhokla, instant dhokla, dal dhokla, khatta dhokla, etc.
Khaman dhokla and other dhoklas have a difference.
After 2- 4 mins, just tilt the vessel fully to a plate. Once fermented, add the turmeric powder, oil, salt, sugar and enos fruit. Dissolve sodabicarb in the oil. Mix all these ingredients well in the water and pour the syrup on the dhokla.
The step-by-step photos and detailed directions in all our recipes will help you make soft and spongy khaman dhokla, instant dhokla, dal dhokla, khatta dhokla, etc. . The Khaman Dhokla recipe is a popular farsan also known as a snack from the Gujarati Cuisine.
Then add semolina, turmeric powder, sugar, salt, water, ginger paste, green chili, oil, and lemon juice to the same bowl. Khaman dhokla and other dhoklas have a difference. To check the doneness, insert a toothpick and if it comes out clean, the khaman is done.