Ingredients
For the Dhokla batter
- 1 cup (240 ml) water
- 1 tsp citric acid (nimbu ka phool)
- 3 tbsp sugar
- 1 tsp salt
- 1½ tbsp coconut oil
- 2 cups (220g) gram flour (besan)
- 1 tsp baking soda
- 1 tbsp water
For the tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 3 green chilies, sliced
- 10 curry leaves
- 1 cup (240 ml) water
- 1 tbsp sugar
- Salt, to taste
For Garnishing
- Pomegranate arils, as required
- Green chutney, for serving
Instructions
- Whisk water, citric acid, sugar, salt, and coconut oil until dissolved.
- Sift in the besan and whisk into a smooth, flowing batter.
- Cover and rest for 10 minutes.
- Prepare the steamer and grease an 8-inch tray.
- Mix baking soda with 1 tablespoon water and gently stir it into the batter.
- Immediately pour the batter into the tray and steam for 20–25 minutes.
- Cool slightly and cut into squares.
- Heat coconut oil and splutter the mustard seeds.
- Add green chilies and curry leaves.
- Add water, sugar, and salt and boil for 2–3 minutes.
- Pour the tempering over the dhokla.
- Rest for 10–15 minutes, garnish with pomegranate, and serve with green chutney.
Notes
⚠️Special Notice: The key to soft and spongy Nylon Khaman is getting the batter consistency right and adding the baking soda just before steaming. Have your steamer ready beforehand, and avoid letting the activated batter sit for too long before steaming.
Notes
- 1)This recipe makes a soft, spongyNylon Khaman Dhokla with a sweet-and-tangy flavor.
- 2)Coconut oil is used instead of the more traditional peanut oil, giving the dhokla a slightly different flavour.
- 3)The amount of sugar in the tempering is kept moderate so the final dish has a balanced sweet, tangy, and savoury taste.
- 4)For the best texture, steam the dhokla soon after adding the baking soda.
- 5)Allow the dhokla to rest after adding the tempering so it has time to absorb the flavours.
- 6) Pomegranate arils are optional but make a lovely fresh garnish.
- Prep Time: 15 mins
- Resting time: 10 mins
- Cook Time: 25-30 mins