Dhokla Recipe In Cooker with Besan – Video
Dhokla recipe in cooker with or wihout Eno. Steam Khaman (Gram flour - besan) in 30 minute easily. Instant step by step video in Hindi with dhokla images.
Maahi Gupta Updated 15 Nov, 24
Making Besan Dhokla In Cooker is a pretty simple process. It is an integral part of Gujarati menu and is loved and eaten in almost all parts of India.
We are from Delhi and the north Indian taste is slightly different than the traditional saurasthra Khaman. Served as evening snack along with Aloo Samosa and Tea in Northern sub-continent region, it's a popular party menu item.
There are basically two versions of dhokla: One made from Besan (Gram Flour) and other from Chana Dal (Edible Pulse). Here we present an easy and instant recipe to make Dhokla with Besan (Gram Flour).
Although, besan is a by-product of Chana Dal itself, but the end result tastes a bit different when the ingredient is different!
If the question of how to make dhokla at home with restaurant taste, always makes your head heavy, you are at right place. We have you covered with our tried and tested instructions.
In this recipe, we are using the pressure cooker (without the whistle/weight on cooker lid top) to cook with steaming process. Another, and much faster way is to use Microwave, if you have one, and follow our signature recipe here: Dhokla in Microwave Recipe within 5 minutes.
You can also use special dhokla steamer devices available in market with this recipe. They work in the same manner as a standard cooker with no whistle and hence, there is no need to buy one specially for cooking Khaman.
This recipe also uses ENO (a popular antacid available in Indian grocery store). It is an important ingredient to help the dhokla paste ferment faster. If you do not have one, you can use Citric Acid Salt.
We are from Delhi and the north Indian taste is slightly different than the traditional saurasthra Khaman. Served as evening snack along with Aloo Samosa and Tea in Northern sub-continent region, it's a popular party menu item.
There are basically two versions of dhokla: One made from Besan (Gram Flour) and other from Chana Dal (Edible Pulse). Here we present an easy and instant recipe to make Dhokla with Besan (Gram Flour).
Although, besan is a by-product of Chana Dal itself, but the end result tastes a bit different when the ingredient is different!
If the question of how to make dhokla at home with restaurant taste, always makes your head heavy, you are at right place. We have you covered with our tried and tested instructions.
In this recipe, we are using the pressure cooker (without the whistle/weight on cooker lid top) to cook with steaming process. Another, and much faster way is to use Microwave, if you have one, and follow our signature recipe here: Dhokla in Microwave Recipe within 5 minutes.
You can also use special dhokla steamer devices available in market with this recipe. They work in the same manner as a standard cooker with no whistle and hence, there is no need to buy one specially for cooking Khaman.
This recipe also uses ENO (a popular antacid available in Indian grocery store). It is an important ingredient to help the dhokla paste ferment faster. If you do not have one, you can use Citric Acid Salt.
- If you do not want to use ENO or Citric Acid Salt, you will have to provide extra fermentation time of about 4 hours for the batter to get ready for steaming.
- If you do not want to wait for 4 hours and do NOT want to use ENO either, then use Baking Soda as a substitute. Mix it at the point where we ask you to use Eno in this recipe. Isn't that simple?
The quantity of Baking Soda should be 1/8th of the quantity of ENO.
Ingredients
- 1 Cup Gram Flour Besan
- 1/2 Cup Curd (Yogurt) Dahi, Yogurt Plain, Non Fat
- 1 Number Green Chili 3 Inch Length, Chopped into very small pieces
- 1/8 Tsp Turmeric Powder
- 1/4 Tsp White Salt
- 1 Number Ginger paste 2 Inch length, Grated into fine paste
- 1 Tsp Citric acid Salt Known as Fruit Salt (60% baking soda and 40% Citric acid) or ENO - A brand available in India and ON Indian stores outside India
- 1 Tbsp Oil Olive Oil or any other
- 1/4 Cup Water
- 1 Tsp Mustard Seeds Sarson
- 1/2 Tbsp Oil Olive Oil or any other
- 4 Number Green Chili 3 Inch Length, Each sliced into two pieces vertically
- 1/2 Tbsp Green Coriander Leaves (Cilantro) Chopped into small pieces
- 3/2 Tsp White Sugar
- 20 Number Curry Leaves
- 1 Cup Water
- Add Gram Flour, Curd and 1/4 Cup (Our 1 Cup = 240 ML) Water in a bowl. Mix it well to remove all visible lumps. Mix it for 1 minute.
- Keep aside the bowl for 4 hours to ferment.
NOTE: This step is optional. You can even use the Gram Flour paste straightaway without waiting for 4 hours. The video does ask you to wait for 4 hours but after experimenting, we found that waiting is not required.
- Add rest of the ingredients: Ginger, Salt, Turmeric and Green Chili. Mix well again.
- Add 1 Tsp Sugar, 1 Tbsp Oil, ENO (or Fruit Salt) and mix well again. It should take about total of 2 minutes for mixing.
- Batter is ready. Lets get the Dhokla dish/pan ready.
- Take an Aluminium bowl. Grease it with Oil completely from inner side. This Oil quantity is not mentioned in above ingredients. Use the quantity according to the size of your bowl.
- Greasing will make sure that Dhokla does not stick to the bowl. Keep the bowl aside.
- This mixture is now ready for steaming in pressure cooker.
- Fill 25% of pressure cooker with water and place 1 small half-filled (with water again) bowl inside it.
- Water in the small bowl is important to help it stand stable in the outside water. The outside water should not cross the neck of this bowl.
- Place the Dhokla's aluminium bowl on top of the small bowl and cover the lid of the pressure cooker (do not put weight/whistle on the lid).
- Keep the stove on high flame and steam the Dhokla for 25 minute.
- After every 5 minute, check to see if water has not completely evaporated. If this happens, add 2 cups of water again.
- After 25 minute, Besan Dhokla would be ready. Switch Off the stove and open the cooker lid.
- Take out the Aluminium bowl.
- Separate the Dhokla from the corners of the bowl, with the help of a knife.
- Take it out in a plate. Cut it in small pieces. You can now either use it as it is or use another bowl to invert it back again.
We do this usually to bring the soft and smooth face on top. It looks good for presentation.To invert, keep the bowl on face and invert using the plate. It should be easy.
- Heat 1/2 Tbsp of Oil in a pan for about 30 seconds on high flame.
- Add Mustard seeds, Curry leaves and sliced Green chilies. Turn the flame on low.
- After 30 seconds, add 1 cup of water. After mixing well, add 1/2 tsp of sugar and chopped coriander leaves. Cook on high flame for about 3 minutes now.
- After 3 minutes, switch off the stove and pour this mixture on the Dhokla pieces evenly.
- Besan Dhokla is now ready to serve. Enjoy!
- Keep Dhokla aside for 10 minutes. This will help the seasoning settle down and reach all the corners of dhokla. It would also help moist the internal portions of Dhokla pieces.
- After 10 minutes, Besan Dhokla is absolutely ready to enlighten your evening.
- Dhokla is served at room temperature i.e. not cool or hot, just the same as your room.
- It can be refrigerated and consumed for up-to 3 days for best taste and texture. Since, the seasoning contains water, it would make start melting down to a paste if stored for more than 2-3 days.
- Do top up each piece of Dhokla with the Green Chili slices (from the seasoning) and the Amchoor chutney.
For Besan Dhokla
For Dhokla Seasoning
Yield 8 pieces
Nutrition Facts
Dhokla Recipe In Cooker with Besan - Video
Amount Per Serving
Calories 90
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 90mg
4%
Potassium 156mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
6%
Vitamin A
3%
Vitamin C
26%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
