I wasn’t going to post this recipe because I had rushed through making it and hadn’t taken any decent photos but I’ve had too many recipe requests that I changed my mind! Maybe I’ll update the photos in the near future 🙂
I love regular Khaman and Dhokla which are both popular Gujarati snacks, I essentially grew up eating them as they were staples in my house. I never really knew how my mom or my grandma made them because it just looked really complicated and I simply wasn’t interested in learning. Then, when V was born, I got this Instant Pot. A couple of my friends swore by it, literally used it to make all their Indian food within minutes. Since then, I feel like I’ve become a pro at the Instant Pot. Not only is it used multiple times a day to make all of V’s food from the moment we introduced him to solids but I use it to make all kinds of food for us too, whether it’s Indian vegetables, daal, rice, baked goods, yogurt, pastas, and the list goes on.Â
So yesterday, I thought, why not try making something khaman dhokla-like, and by now, you all must know that I love experimenting with different types of flours so I called the Momma up, she gave me the basic recipe (without any measurements of course!) and then I added some oat flour to it and prayed it would still turn out good. Surprisingly (or not so surprisingly to some of you), I measure the quality of my food based on whether my picky toddler eats it and it was a go! These look like Khaman but are a Dhokla-consistency.
For this recipe, you’ll need an Instant Pot (I’m sure you can steam these on the stove too but that’s beyond my expertise) and you’ll need either some steel plates (thalis) that can stack in the Instant Pot or the Instant Pot 4 tray Dhokla stand which is what I used. It’s usually around $20 on Amazon. You’ll also need Eno which is actually an Ayurvedic antacid, a natural remedy to acid reflux but in this recipe, it acts as a rising agent. Below is a pic for reference. It can be bought at your local Indian grocery store or on Amazon. Â
So here it is, my quick, vegan, gluten-free, Instant Pot Chickpea Oat Dhokla Recipe. It’s packed with protein and fiber, and so it makes for an awesome, filling snack for you and the entire family.
Leave me a comment and let me know what you think!
Namaste.Â
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 1/2 cups besan (gram or chickpea flour)
- 1/2 cup gluten free oat flour
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- 1 tbsp sucanat (or sugar of choice)
- 1 tsp sea salt
- 2 tsp Eno Fruit Salt
- 1 tbsp grated ginger
- 1 tsp grated green chili (optional)
- 1 tsp turmeric powder
- pinch asafoetida powder (hingu)
- 1 cup water
- 2 tbsp avocado oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 5-6 curry leaves (optional)
- 1 tbsp grated unsweetened coconut
- 1 tbsp chopped fresh cilantro
Ingredients
Dhokla
Tempering
Garnish
|
|
- Place 2 cups of water in Instant Pot, close lid, and turn on to Saute mode.
- Lightly grease the 4 trays in the Dhokla stand with oil and set aside.
- In a large mixing bowl, combine all ingredients except Eno for the dhokla batter. This includes the gram flour, oat flour, oil, lemon juice, grated ginger, grated green chili, sugar, salt, turmeric, asafoetida, and water. Using a whisk, mix (almost beat) really well for 4-5 minutes.
- Lightly stir in the Eno until well combined. Mixture should get light and fluffy.
- Immediately pour batter evenly into the 4 trays, stack, and place in Instant Pot. (Water should be boiling by now).
- Close Instant Pot lid, turn off Saute mode and switch to Steam mode for 15 minutes.
- After steaming is complete, allow Natural Pressure Release for 10 minutes before Quick Releasing the pressure. Immediately remove stand from Instant Pot.
- In a small saucepan, heat tempering oil (2 tbsp). Once heated, add in mustard seeds. When the mustard seeds start crackling and popping, add in the sesame seeds. Allow to heat for 15-20 seconds and then add in the curry leaves and turn off stove immediately after.
- Separate the Dhokla trays and using a spoon, pour oil mixture evenly onto all of the trays. Garnish with coconut and cilantro. Serve warm.
- Note: To keep these moist, you can heat 3 tbsp of water with 2 tsp of lemon juice, 1/2 tsp of salt, and 1/2 tsp of sugar of choice to a quick boil and pour it over the dhokla. The dhokla will soak up all of the liquid even if it appears liquid-y at first.