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Saturday, July 18, 2015

Khaman Dhokla ~ Popular Gujrati Snack

Dhokla is a popular Gujrati snack rich in protein. It is easily digestible and has an irresistible taste and flavour, is usually served as a snack at teatime. It is made with a fermented batter derived from rice and chickpea splits. Authentically, chana dal (split Bengal gram) is soaked, ground with spices and fermented. The fermented batter is then steamed, cut into bite sized pieces and garnished with tempered mustard+sesame seeds, coconut and fresh coriander leaves. But using Chick pea flour(besan) is kind of instant/handy version. It gets a sour taste from citric acid/lime juice used in there. It is served with green chutney, i.e., green chilli and coriander leaves combo

 This is a foolproof recipe, tried and tasted many times in my kitchen. If this recipe can be followed from top to bottom, you'll get fluffy, soft pillowy dhokla. Don't get overwhelmed with long list of ingredients and procedure.

You Need :

For batter :
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd/dahi/Yoghurt - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric - a pinch
Green Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

Little water + Oil to be topped on dhoklas

For tempering on the dhoklas
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut

White Sesame seeds
Coriander leaves

How To :

  • Mix first 1/2 cup curd with 1/2 cup of water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
  • If you are using a pressure cooker, fill the pan with water, place a plate over which you will have to use a plate for steaming the dhoklas. 
  • To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
  • Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
  • Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
  • After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  • In a bowl, mix 3 tsp of water along with a tsp of oil.Remove the plate from the pan, pour the water and oil mix over the top.
  • For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

 Ingredients for green chutney & Method :
Green chilli - 4-5 no
coconut - 4- 5 pieces
coriander - bunch
few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste
Method : Take all the ingredients except coriander in a food processor. Grind to a smooth paste. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
Saturday, July 18, 2015 / by / 0 Comments

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