Make Khaman Dhokla

Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsan (savoury accompaniment) in the lunch or dinner menu. It can be made in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven.

Ingredients

  • 1 cup besan (Bengal gram flour)
  • 1 1/2 tbsp semolina (rava)
  • 3 1/2 tbsp sugar
  • 1 tsp ginger- green chilli paste
  • 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
  • Salt to taste
  • 1 1/2 tsp fruit salt
  • 1/4 tsp oil for greasing

Steps

  1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
  2. Just before steaming, add the fruit salt and add 2 tsp of water over it.
  3. When the bubbles form, mix gently.
  4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and shake the thali clockwise to spread the batter in an even layer.
  5. Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  6. Heat the oil in small pan and add the mustard seeds.
  7. When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  8. Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.
  9. Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

Tips

  • To add health quotient to dhokla, modify the flour used, use ¾ cup of besan along with ¼ cup of soya flour and follow the same procedure as given for khaman dhokla

Warnings

  • Do not over heat
  • Don't forget to add Fruit salt

Things You'll Need

  • 1 tsp oil
  • 1/2 tsp mustard seeds (rai/sarson)
  • 1/2 tsp sesame seeds (til)
  • 2 green chillies, chopped
  • a pinch of asafoetida (hing)
  • 2 to 3 curry leaves (kadi patta)
  • For The Garnish
  • 2 tbsp chopped coriander (dhania)

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