Khaman Dhokla

Khaman Dhokla whenever we hear this word Gujarati cuisine comes to our mind. Khaman Dhokla is one of the famous snacks options and is eaten in breakfast in many Gujarati households. Khaman Dhokla is personally my favourite snack. Sweet,spongy,melt in the mouth I love this delicacy. 

There are different methods to make this instant dhokla, microwave dhokla, rawa dhokla, n much more. I have made very basic and easy to make Khaman Dhokla.

Lets begin with the recipe

PREPARATION TIME: 2-2.30 Hrs (MINIMUM) TO OVERNIGHT (6-8 Hrs) 
COOKING TIME: 20-25 Mins
SERVES : 4

INGREDIENTS:

• Gram flour (besan) sieved 2 cups

• Yogurt beaten 1 cup

• Salt to taste

• Turmeric powder 1/2 teaspoon

• Green chili-ginger paste 1 teaspoon 

• Oil 2 tablespoons

• Lemon juice 1 tablespoon or citric acid 1 tablespoon or nimbuphool 1tsp

• Soda bicarbonate 1 teaspoon, or 1 sachet eno

• Mustard seeds 1 teaspoon

• White Til 1 teaspoon (Sesame seeds)
• Curry leaves 4-5 nos
• Sugar 2 tsp
• Green chilly 2 nos (optional)

• Fresh coriander leaves chopped 2 tablespoons

• Coconut scraped 1/2 cup (optional)

METHOD:

1.Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.

3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate

5. Meanwhile Dhokla is being steamed take a small pan and put half cup of water in it along with 2 tsp of sugar. Let is boil till sugar dissolves completely. Let it cool.

6.Heat remaining oil in a small pan. Add mustard seeds,til,curry leaves,green chillies chopped. Once seeds begin to crackle. Mix the tadka in the sugar mixture and pour over dhoklas.

7.Serve, garnished with chopped coriander leaves and scraped coconut.

8. Enjoy with green chutney.

NOTES:

1. While keeping dhokla batter for fermentation ensure to keep it in a warm place.

2. Once ENO/ SODA is added in the batter dont not mix much and pour the batter into the greased thali.

3. When you pour water and tadka mixture over dhoklas cut it into pieces so that mixture spreads even giving moist dhoklas.