I have posted Khaman Dhokla recipe in Jeyashris Kitchen many years ago. The one which I posted is not a vegan version. I have added yogurt in that dhokla. This Instant Dhokla recipe, I learnt from my Gujarati friend a few weeks ago. She is the one who taught me the recipe of Bajra Vadi recipe. I am going to share the recipe of Soft and spongy homemade dhokla recipe. I have tried it a few times at home and every time it turned out very perfect. Do read the post completely before you proceed to make Dhokla. Can we substitute Baking soda instead of Eno salt in Dhokla– This is the common question asked by many when I posted Rava Idli recipe. Though I have not tried personally, you can use 1 tsp of baking soda for 1 tsp Eno salt. A few of my readers tried it and shared with me that it turned out well. Also check out my Millet Dhokla recipe, Methi Muthia.
Instant Dhokla recipe
In a wide bowl add 1 cup besan | gram flour, salt, sugar, 1 tsp green chili paste, and turmeric powder.Add 1 cup water, 1 tbsp lemon juice, and 1 tsp oil.Mix well using a whisk to get a smooth batter.
Now add in 1 tsp eno salt. Ensure you are using fresh Eno salt, not a very old one.If the batter fluffs up after it is mixed then it is perfect.Mix well nicely. After adding eno salt, do not let the batter sit for a minute.
Transfer to a greased plate.Steam for 12 mins. I kept in my pressure cooker and steamed it without putting the cooker weight.Prick in centre with tooth pick to check it is cooked or not. If it comes out clean then it is done.
Add 1 tbsp oil in a pan.Add 1 tsp mustard seeds, 1 tsp sesame seeds, 4 chopped green chili, and few curry leaves.Let it splutter.Simmer the flame and add ¼ cup water.Let this boil for 5 minutes.
Gently take out from the sides.Place it upside down.
Cut them into squares.Pour the tadka mixture on this and spread evenly.Sprinkle 2 tsp coconut and few coriander leaves
Soft and spongy Dhokla is ready.
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