Sunday, 30 July 2017

KHAMAN DHOKLA (INSTANT)

Khaman dhokla is basically made with gram flour.  A sweet , tangy super soft fluffy dish can be enjoyed at any time of the day with mint and sweet chutney. Gujarat's   famous dish anytime you can relish.

There are various ways of preparing it with curd etc, here I am sharing my friend Rinku's method of preparing this lovely dish.

My daughter and I am very fond of this dish and I make it very often. I also prepare the dhokla with rava,  idli batter etc.

Now let us look at the recipe now:





Preparation time: 10 minutes
Cooking time: 15 minutes
Serves; 2-3

                                                                     Ingredients:

1 cup
Gram flour, besan, kadala mavu
2 tbsp
Sugar
1 tsp
Citric acid

Salt to taste
¾ cup
Water (adjust according to the requirement)
1 tsp
Baking soda
1 tbsp
Oil for greasing the plate




TEMPERING:
2 tsp
Oil
1 tsp
Mustard seeds
Few
Curry leaves
¼ tsp
Cumin seeds
A generous pinch
Asafoetida


GARNISHING

Chopped coriander leaves

Grated coconut


SERVING

Mint chutney, sweet  chutny

Method:

Step 1

Grease a plate, keep ready.

Boil water in kadai or prepare a steamer if you have. 

Step 2

In a mixing bowl, put the besan, citric acid, sugar, salt  and mix well.  Add water little by little to mix the ingredients without forming lumps.  Add the baking powder and mix well.

While mixing the baking powder, the batter will rise.  Immediately transfer to the greased plate and put in steamer or kadai, cover and cook for 15 minutes in medium high flame.

To check whether it is ready, insert a knife. If the knife comes out clean, it is cooked.
Allow to cool. Cut into desired shape.

Step 3

Heat oil in kadai. Put the mustard seeds when it crackles put cumin seeds, asafetida, curry leaves.  Add 1/4cup water. pour this on the dhokla evenly.  Garnish with grated coconut and coriander  leaves. Your super soft spongy fluffy dhokla is ready.

How to serve:

Serve with mint/sweet chutney.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

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