July 07, 2017

Khaman Dhokla-From The Scratch



"Khaman Dhokla – a soft and spongy gram flour and yogurt based, steamed savory cake tempered with mustard seeds and garnished with fresh coriander and scraped coconut. Khaman Dhoklas is soft & fluffy, mildly tangy & sweet Gujarati recipe served with accompaniments like assorted chutneys and fried green chilies. This is an instant method to make mouthwatering Khaman Dhokla recipe at home from the scratch. To make perfect Khaman Dhoklas just follow these simple recipe instruction and you are good to go.Serve with Green Chutney/Mint Coriander Chutney or Tomato Sauce. Enjoy 😊"

Cuisine: Indian (Gujrati) | Recipe Category: Appetizers & Snacks
Prep Time: 10 Minutes | Cook time: 20 Minutes | serving: 4
 




Ingredients

Ingredients for Dhokla

1.
Besan, Gram flour/Chickpea flour
1 cup
2.
Rawa/Suzi, Semolina
1 Tbsp.
3.
Ginger-Chili paste or minced
1 Tsp.
4.
Turmeric powder
¼ Tsp.
5.
Salt
½ Tsp.
6.
Curd/Yogurt
¼ cup
7.
Oil
1 Tsp.
8.
Lemon juice
2 Tsp.
9.
Sugar
1 Tbsp.
10.
Water
½ cup
11.
Eno / Fruit salt
1 Tsp.


Ingredients for Temper

1.
Oil
1 Tbsp.
2.
Asafetida
A Pinch
3.
Mustard seeds
1 Tsp.
4.
White sesame seeds
1 Tsp.
5.
Curry leaves
10-15 pc
6.
Green chilies, split lengthwise
4-5 pc
7.
Sugar
1 Tbsp.
8.
Lemon juice
1 Tbsp.
9.
Water
½ cup


Serving and Garnishing

1.
Coconut, grated (preferable fresh)
2 Tbsp.
2.
Coriander leaves, finely chopped
2 Tbsp.
3.
Green chutney
For serving

Step By Step Instruction: [Hide Images]

For making Dhoklas:

  1. In a cup mix sugar and lemon juice with ½ cup of warm water.
  2. Now in a deep mixing bowl add in gram flour, semolina, ginger chili paste, turmeric, salt and mix.
  3. Add in oil and yogurt and mix.
  4. Add sugar- lemon water in parts, mix well using a whisk to make a lump free smooth batter.
  5. The consistency should not be too thick or too watery.
  6. At this point grease the steamer pan with oil.
  7. And bring to a boil 2 to 3 cups of water in a steamer pan, deep broad vessel or pressure cooker. The amount of water depends on the size of the steamer or cooker.
  8. Finally add fruit salt just before steaming and whisk quickly in 1 direction for even mixing.
  9. You will notice the batter frothy and almost doubled in size.
  10. Immediately pour the batter into greased pan spreading evenly by rotating pan clock wise.
  11. Place in steamer/cooker, cover with lid and steam for 10- 12 minutes Insert a toothpick to check doneness. If toothpick comes out clean then it is ready otherwise cook 2-3 minutes more.
  12. For a cooker or deep vessel place a small stand or small bowl below the greased plate. And remove whistle if using pressure cooker.
  13. When a little cool, flip the pan upside down over the plate. if greased well, the khaman will easily get inverted on the plate.
  14.  Cut into squares & keep aside.

Tempering:

  1. Heat 1 Tbsp. oil in a small pan or tempering pan. Add mustard seeds and asafetida. When seeds begin to crackle, add sesame seeds, curry leaves and green chilies, sauté everything for few seconds.
  2. Add 1/2 cup water & bring it to boil. Be careful while adding water as the mixture will splutter.
  3. Next stir in sugar & lemon juice. Adjust as per your taste and let it cook for a minute.
  4. Tempering is ready, pour it evenly over Khaman Dhoklas.

Serving and Garnishing

  1. Garnish the Khaman Dhoklas with chopped coriander & grated coconut.
  2. Serve with green chutney.
  3. Store the left over Khaman Dhoklas refrigerated in an air tight box.
Quick Tips:
  1. Make sure that steamer is properly pre-heated before placing the plates filled with batter in it otherwise dhokla will take more time to cook and may not turn spongy.
  2. After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
  3. If the batter become thin, then 1 to 2 tbsp more sooji or rava or besan.
  4. Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.
  5. Gluten free: For making Khaman Dhokla gluten free, skip the asafetida and semolina.

Related Recipe/Recipe Notes:
  1. Mint Coriander Chutney














3 comments :

  1. Oh my God! I read the title and I knew I had eaten this somewhere. This was my childhood obsession. My naani used to stuff me with khaman dhokla and I was so fat! Definitely making these today.

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