This Gujrati recipe is a favorite in our household and whenever any guests were expected, this was a must in our tea time menu. They were so instant and easy too. I really felt the need to share this recipe with you, so that it can become your favorite too. Till today whosoever tasted them asked for the recipe and every time I have to open the link to that site to give the recipe. I thought it would be convenient if I post this on my blog, so that next time anybody asks for the recipe I can immediately refer to the link.
It is however a instant khaman dhokla recipe but I often made this in idli format because I found that more convenient. I am sure once you too make this, it will become a famous recipe in your home too. Commonly water is added in the tempering, to make the Dhokla spongy but in our home, we don’t add water.
Just one important thing you should keep in mind before making this is, temper just before serving and not before.
Recipe adapted from Tarla Dalal
- 1 cup gram flour
- 1 1/2 tbsp Semolina
- 4 tsp sugar
- 1 tsp ginger green chilli paste
- 1 tsp lemon juice
- Water – ¾ cup (approx)
- salt to taste
- 2 tsp fruit salt
- 3 1/2 tsp oil for greasing and cooking
Ingredients for tempering
- 1 tsp mustard seeds
- 1 tsp sesame seed
- 1 tsp chopped green chillies
- a pinch of asafoeitida
- 2 to 3 curry leaves
- Water – 1 ½ tbsp. (optional)
In a bowl mix the gram flour, semolina, sugar, ginger-green chilli paste, lemon juice and salt along with water with the help of your hand to get a smooth and thick batter. Divide the batter into 2 equal portions and keep aside. Add 1 tsp of fruit salt to a portion of the batter and mix gently. Pour the batter immediately into a greased idli moulds. Steam in a steamer for 12 to 15 minutes or till the idlies are cooked. Keep aside. Let the idlies cool down then take them out of the molds.
Repeat the steps of adding fruit salt to the remaining batter and steaming.
Method of tempering
Heat 3 tsp of oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds. Remove from the flame and add 1½ tbsp of water and mix well.
Pour this tempering over the idlies. Serve with your favorite chutney.