Dhokla is a breakfast / snack originated from Indian State 'Gujarat'. Traditionally it is made from fermented channa dal and rice batter (split chickpea) . Khaman Dhokla does not have rice in the batter, it has only chickpea flour. Instead of naturally fermenting the batter, baking soda and fruit salt is used in instant Dhokla. This preparation does not require hours of advance preparation and can be made instantly
Recipe Source : http://foodviva.com/snacks-recipes/khaman-dhokla-recipe/
1. For steaming Dhokla, you need a steamer. You can use idly maker, or electric steamer. Preheat the steamer with 2 cups of water. Keep all ingredients handy. Once the dhokla batter is ready, it needs to go to the steamer as soon as possible. Otherwise dhoklas will end up thick and dense
2. Grease a 6 inch Square aluminium cake pan or any vessel for steaming dhoklas. I used a square aluminium cake pan
3. In a large mixing bowl, add besan, semolina, ginger chilli paste, curd, 3/4 cup of water , salt to taste and mix everything together to form a free flowing batter with no lumps
4. Add lemon juice and ENO fruit salt to the batter and mix gently for a minute or until the batter puffs up and almost doubles in volume
5. Immediately pour the batter in the prepared pan and place the pan in the steamer and steam for 12 to 15 minutes until a tooth pick inserted comes out clean
6. Remove the cake pan from the steamer and cool for 10 minutes
7. Cut the steamed dhoklas in to equal sized Squares. I cut it into 9 pieces
8. Prepare the tempering : In a pan , heat oil. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds, sesame seeds, curry leaves and green chillies and fry for few seconds
9. Now add 1/2 cup water and sugar to the tempering and bring to boil. Let it boil for 2 minutes. Then switch off the flame
10. Pour the tempering over the steamed dhokla
11. Garnish with chopped cilantro leaves, grated coconut and serve with green chutney
Ingredients
- 1 Cup Gram Flour / Chickpea Flour / Besan
- 1 Tablespoon fine Suji / Rava / Semolina
- 1 and 1/2 Teaspoon Lemon Juice
- 1 Teaspoon Ginger green chilli paste
- 1/4 Cup plain yogurt / curd
- 3/4 Cup of water
- 1 Teaspoon ENO Fruit salt
- Salt to taste
For Tempering
- 1 Tablespoon Oil
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon White Sesame seeds
- 2 Green Chillies sliced thinly
- 2 Tablespoon Grated fresh coconut
- a pinch of Hing / Asafoetida
- 1/2 Cup water + 1 tablespoon Sugar
- 1 Sprig of Curry Leaves
- 1 Tablespoon Cilantro Leaves for Garnish
Directions
1. For steaming Dhokla, you need a steamer. You can use idly maker, or electric steamer. Preheat the steamer with 2 cups of water. Keep all ingredients handy. Once the dhokla batter is ready, it needs to go to the steamer as soon as possible. Otherwise dhoklas will end up thick and dense
2. Grease a 6 inch Square aluminium cake pan or any vessel for steaming dhoklas. I used a square aluminium cake pan
3. In a large mixing bowl, add besan, semolina, ginger chilli paste, curd, 3/4 cup of water , salt to taste and mix everything together to form a free flowing batter with no lumps
4. Add lemon juice and ENO fruit salt to the batter and mix gently for a minute or until the batter puffs up and almost doubles in volume
5. Immediately pour the batter in the prepared pan and place the pan in the steamer and steam for 12 to 15 minutes until a tooth pick inserted comes out clean
6. Remove the cake pan from the steamer and cool for 10 minutes
7. Cut the steamed dhoklas in to equal sized Squares. I cut it into 9 pieces
8. Prepare the tempering : In a pan , heat oil. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds, sesame seeds, curry leaves and green chillies and fry for few seconds
9. Now add 1/2 cup water and sugar to the tempering and bring to boil. Let it boil for 2 minutes. Then switch off the flame
10. Pour the tempering over the steamed dhokla
11. Garnish with chopped cilantro leaves, grated coconut and serve with green chutney
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