Dhokla Recipe Without ENO

Dhokla Without ENO recipe with a detailed photo and video recipe – is a steamed cake prepared with chickpea flour and spices. A mouth-watering, nutritious and irresistible Gujarati snack that’s healthy and vegan!

Soft and Spongy Instant Dhokla without eno is an authentic dish which is perfect to serve on all occasions. The Soft and Spongy Instant Dhokla without eno is delicious and has an amazing aroma.

Instant dhokla is prepared with besan and steamed till its soft and fluffy like idlis. The trick behind perfect fluffy dhoklas is hidden in beating. If you have prepared cakes then it is very simple to prepare dhoklas. Make sure to beat uniformly till the air is incorporated in the batter well.

Soft and Spongy Instant Khaman Dhokla without eno needs 30 minutes for the preparation and 20 minutes for cooking. This soft, fluffy, mildly zingy dhokla sums up to a great snack any time of the day.

Frequently asked Questions :

Can we keep Dhokla in fridge?

Dhokla will keep for a day without refrigeration. If you wish to keep it longer, you may keep it in the fridge for 3-4 days.
While serving, Just sprinkle some water and heat them in a microwave for few seconds or steam it again before eating.

Can I use ENO instead of baking powder ?

Baking powder can be substituted with 1/2 tsp ENO. Eno is a fruit salt which is composed of basically 60% baking soda and 40% citric acid. So if you have these on hand, then you can use this proportion to substitute for ENO. If citric acid is not available, you can use some other souring agent instead along with Baking soda.

How should I make spongy dhokla?

1. Prepare batter without lumps. Make it more smooth.
2. Keep batter for 15 mins and then add 1 teaspoon of baking powder and half of baking soda and stir in one direction at least for 1 min approx. You will notice that its size will increase almost of double.

How was Dhokla made in old days when Soda and ENO were not available?

Batter is kept for few hours in hot area. It will ferment and gives same effect.

Can lemon juice be substituted with any other ingredients?

Yes, you can substitute lemon juice with 1 tbsp citric acid. Though citric works the best and gives great results.

What’s the recipe for a perfectly risen, fluffy Dhokla?

Lots of people like using fruit salt/Eno now a days ….Adding eno and citric acid makes the dhokla soft and fluffy. If you dnt have eno in your home, use baking soda. Instead of citric acid, add lemon juice. The batter should be of pouring consistency, cake like batter. After adding baking soda dont let the batter to sit for long time. Steam it quickly. 

Why not rise Dhokla ?

After adding baking soda, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.

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Instant Khaman Dhokla Without ENO
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DHOKLA RECIPE WITHOUT ENO

Khaman Dhokla recipe,how to make instant dhokla at home,tested & tried recipe,besan ka dhokla recipe,instant dhokla recipe with step by step.
Course Breakfast, Snack
Cuisine Gujarati, Indian
Keyword Khaman Dhokla
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Author Achala

Ingredients

For dhokla batter:

  • 1 cup Gram flour Besan
  • 2 tbsp Suji/Rava/Semolina
  • 1 tbsp Oil
  • 1 tbsp Lemon juice
  • 1/2 tbsp Sugar
  • Salt as required
  • 1/4 tsp Turmeric powder haldi
  • 1 cup Water
  • 1/2 tbsp Baking powder
  • 1/4 tsp Baking soda

For tempering:

  • 1 tbsp Oil
  • 1 tbsp Red mustard seeds
  • 1 tbsp Lemon juice
  • 1 tbsp Sugar
  • Salt as per taste
  • 6-7 Green chilies

Instructions

  • Collect all the required ingredients.
  • In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.
  • Add little water at a time to make a thick batter. Mix it well.
  • Keep the consistency of batter thick and smooth. Overall we have used 1 cup of water in the batter.
  • Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.
  • Now cover and keep aside the batter for 30 minutes to rest for fermentation.
  • Grease the mold to be used for steaming the dhokla with some oil or ghee.
  • Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it and place stand inside the vessel. Cover and let it simmer on medium flame.
  • After the batter has fermented, add baking soda and baking powder to the batter.
  • Mix well. If the batter is too thick, water can be added to bring to a smooth consistency. The batter would froth and become bubbly, so you have to be quick.
  •  Pour this batter over the greased mold and spread evenly.
  • When you see gentle boil in the water, place the mold with batter over it.
  •  Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.
  •  After 18 minutes, to check, insert a knife or toothpick and it should come out clean. If the toothpick has the batter on it, then you need to steam for some more time.
  •  Dhokla is ready, take out the tray from the vessel. Let it cool down a bit. Allow it to cool down for 30 minutes.
  •  Meanwhile, heat 1 tbsp oil in a small pan and add red mustard seeds cover it and allow them to crackle.
  •  When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillis, and salt.
  •  Mix well and let it simmer. Tempering is ready.
  • When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
  • Invert the mold over another plate. Dhokla will slide on the plate.
  •  Slice the dhokla in small to medium size chunks as desired.
  •  Pour this tempering over the dhokla evenly with the help of a spoon.
  • Garnish with some coriander if you wish.
  • Serve right away this lip-smacking and spongy instant dhokla with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.

Notes

  • If the dhokla batter is thin or too thick, then dhokla doesn’t puff up and is not spongy.
  • After adding baking soda and baking powder, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.
  • Make sure to mix the batter well before you add baking soda and baking powder.
  • If the batter becomes thin, then add 1 to 2 tbsp more sooji or rava or besan into it.
  • In the tempering, feel free to add some shredded coconut, and curry leaves. Curry leaves can be added after the mustard seeds.

How To Make Khaman Dhokla (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.

3. Add little water at a time to make a thick batter. Mix it well.

4. Keep the consistency of batter thick and smooth. Overall we have used 1 cup of water in the batter.

5. Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.

6. Now cover and keep aside the batter for 30 minutes to rest for fermentation.

7. Grease the mold to be used for steaming the dhokla with some oil or ghee.

8. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it and place stand inside the vessel. Cover and let it simmer on medium flame.

9. After the batter has fermented, add baking soda and baking powder to the batter.

10. Mix well. If the batter is too thick, water can be added to bring to a smooth consistency. The batter would froth and become bubbly, so you have to be quick.

11. Pour this batter over the greased mold and spread evenly.

12. When you see gentle boil in the water, place the mold with batter over it.

13. Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.

14. After 18 minutes, to check, insert a knife or toothpick and it should come out clean. If the toothpick has the batter on it, then you need to steam for some more time.

15. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit. Allow it to cool down for 30 minutes.

16. Meanwhile, heat 1 tbsp oil in a small pan and add red mustard seeds cover it and allow them to crackle.

17. When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillis, and salt.

18. Mix well and let it simmer. Tempering is ready.

19. When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.

20. Invert the mold over another plate. Dhokla will slide on the plate.

21. Slice the dhokla in small to medium size chunks as desired.

22. Pour this tempering over the dhokla evenly with the help of a spoon.

23. Garnish with some coriander if you wish.

24. Serve right away this lip-smacking and spongy instant khaman dhokla with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.

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