Khaman Dhokla is an authentic Gujarati dish which are very soft and fluffy. In older days it was made from soaked and freshly ground chana dal which is fermented for 7-8 hrs and then steamed but now a days for time saving and for quick recipe it is made from Besan (gram flour/kadalai mavu),ginger and green chillies.It is just like a besan cake,perfect to enjoy for breakfast or evening snacks with tea.I have steamed in pressure cooker without whistle for 20 minutes.It is then tempered and garnished with grated coconut and corainder leaves.Here is the recipe of Khaman Dhokla.
Preparation Time : 15 mins
Cook Time : 20 mins
Total Time : 35 mins
Servings: 3
Here is the video of Khaman Dhokla-
Ingredients:
For Dhokla-
Besan-1.5 cups (1 and 1/2 cup)
Green chillies-4
Ginger-1 inch
Lemon juice-1 tsp
Sugar-4 tsp
Salt-2 tsp
Fruit salt(Eno)-1 packet /Baking soda-1/2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Sesame seeds-1 tsp
Asafoetida-1/2 tsp
Curry leaves-Handfull
Grated coconut-2 tsp
Corainder leaves (chopped)-Handfull
For Chutney-
Corainder leaves-Handfull
Green chillies-2
Garlic pods-1
Sugar-1 tsp
Salt-1/2 tsp
Grated coconut-2 tsp
lemon juice-1 tsp
Procedure :
1.Take a bowl and a sieve.Add 1 and 1/2 cup of Besan(Kadalai Mavu).Seive it.
2.Take 2 green chillies and 1 inch ginger.Make a paste of this in mortar and pestle or in blender.Add to the bowl.Also add 1 tsp of salt.
3.Add 2 tsp of powdered sugar and squeeze 1 tsp of lemon juice to it.Add 1/2 tsp of tumeric powder to it.If we add more than 1/2 tsp of turmeric powder, it will start reacting with fruit salt (Eno) or soda giving reddish tones to Dhokla.
4.Now lets make batter by adding 1 cup of water.Mix it well.Mix it without forming lumps or break the lumps if formed.The batter should be thick and flowing consistency.
5.Lastly add 1/2 tsp of baking soda to it.Stir it continously for a minute till it forms a foamy batter and then transfer it to the pan.
7.Take a pressure cooker.Add little water.Place a stand in it.The water should be below the stand,it should not immerse the stand.Boil the water and then place the dhokla pan in it.Close it with a lid.Dont put whistle on it.Turn the flame to medium-low and cook for 20 mins.
8.After 20 mins open the lid and check by inserting a tooth pick, if it comes out clean the Dhokla is ready.If not then cook for 5 more minutes.
9.Once the Dhokla is cooled it is ready to take it out.Take the pan and scrape from the sides with knife.Invert the plate with pan, the Dhokla will come out clean.Place on the cutting board and cut it into pieces.
10.Take a pan.Heat with 2 tsp of oil.Add 1 tsp of mustard seeds,1 tsp of cumin seeds(jeera),1 tsp of sesame seeds,2 slit green chillies and handfull of curry leaves,1/2 tsp asofoetida (Hing).When it starts cracking,turn the flame to low add 1/4 cup of water. Add 2 tsp of sugar and 1/2 tsp salt.Boil it for a minute and switch off the flame.
11.Now pour this temper to Dhokla, or you can put the Dhokla pieces in the pan,dip from all the sides and remove it.The temper will stick to all the sides of dhokla.That will give a delicious taste. Garnish with 2 tsp of grated coconut and handfull of chopped corainder leaves.
12.Dhokla chutney-For chutney,take a blender,add handfull of corainder leaves,1 garlic pod,2 green chillies(can add more as per your spice level),2 tsp grated coconut,1 tsp lemon juice,1 tsp sugar,1/2 tsp salt.Blend it.Chutney is ready.Serve Dhokla with green chutney and Tea!!!
Wow ,,yummy
ReplyDeleteThanks dear
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