Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, khaman dhokla. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Instant Gujarati Dhokla बिलकुल बाजार जैसा खमन ढोकला परफेक्ट रेसिपी के साथ. Khaman Dhokla Recipe (with Step by Step Photos). Khaman dhokla recipe with step by step photos. Khaman dhokla or khaman as its called is a Usually I prepare khaman dhokla with the steaming method. but when I am short of time I cook it in.

Khaman Dhokla is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Khaman Dhokla is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have khaman dhokla using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Khaman Dhokla:

1. Prepare sugar
2. Take salt
3. Take citric acid
4. Make ready eno
5. Prepare water
6. Get gram flour
7. Prepare Oil for tadka
8. Prepare mustard seeds
9. Make ready curry leaves
10. Get Green chilli

To make Khaman Dhokla at home follow the. Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty snack has a texture similar to cake. This is a popular street food in Gujarat.

Instructions to make Khaman Dhokla:

1. In a bowl take 1cup water.. To it add citric acid, sugar and salt in a above mentioned quantity and mix it well until it dissolves completely.
2. Now add 1 cup gram flour lill by lill and mix it until it becomes a thick like pouring in consistency batter. Adjust the flour as per the consistency. Do not make it very thick.
3. Meanwhile now in a cooker add 4 cups of water and place a ring like stand into it and place a greezed tin into it and allow it to heat.
4. Now in a above mixture add a packet of eno and mix until it becomes fluffy and immediately pour it into the greezed tin and lid a cap of cooker and remove the whistle and allow it to cook for 12-15 mins…
5. Now in a pan add oil, rai and allow it to crackle.. Once done now add loads of curry leaves and sliced chillies and allow it to cook…once done add lill salt, sugar and citric acid and water to it and allow it to boil…
6. Now remove the tin from the cooker immediately after u turn off the stove and let it cool for abt 10 mins and then jus turn the tin upside down and cut it into desired shapes and size and garnish it with the above mixture made..
7. Finally sprinkle lill finely chopped fresh coriander upon it…Dhokla is ready to be served!!!!
8. Now add 1 cup gram flour lill by lill and mix it until it becomes a thick like pouring in consistency batter. Adjust the flour as per the consistency. Do not make it very thick.
9. Meanwhile now in a cooker add 4 cups of water and place a ring like stand into it and place a greezed tin into it and allow it to heat.
10. Now in a above mixture add a packet of eno and mix until it becomes fluffy and immediately pour it into the greezed tin and lid a cap of cooker and remove the whistle and allow it to cook for 12-15 mins…
11. Now in a pan add oil, rai and allow it to crackle.. Once done now add loads of curry leaves and sliced chillies and allow it to cook…once done add lill salt, sugar and citric acid and water to it and allow it to boil…
12. Now remove the tin from the cooker immediately after u turn off the stove and let it cool for abt 10 mins and then jus turn the tin upside down and cut it into desired shapes and size and garnish it with the above mixture made..
13. Finally sprinkle lill finely chopped fresh coriander upon it…Dhokla is ready to be served!!!!

This salty snack has a texture similar to cake. This is a popular street food in Gujarat. The best snacks are usually easy and quick to make. See more ideas about Dhokla, Khaman dhokla, Food. Khaman dhokla recipe with step bys tep photos. learn how to make popular Gujarati khaman or nylon dhokla with this easy recipe.

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