Khaman dhokla is a steamed savoury cake. It is a traditional Gujarati snack usually served as a snack or also as a served in a meal. Traditionally dhoklas are made with channa dhal soaked, ground with few spices and then fermented and steamed. But this method is an instant one using besan/gram flour/kadala maavu/kadale bele hittu.
This recipe was given at the Indian Cooking challenge an event started by Srivalli with step by step instructions.
To make 20 medium sized pieces
For the batter:
Bengal gram flour/besan - 1 1/2 cup
Curd/yogurt - 1/2 cup( not very sour)
Water - 1/2 cup
Cooking soad - 1/2 tsp
For seasoning to be mixed to the batter( to be added just before cooking):
Oil - 1 tbsp
Turmeric powder - a pinch
Green chilli paste - 1 or 2 long( as per taste)
Sugar - 1 tsp
Salt as needed
Citric acid - 1/4 tsp( I used lemon juice)
Eno - 1 packet( green color fruit lime) ( 5 gms or 1 tsp) First sprinkle little on the plate that is being used to pour and cook the dhoklas and the remaining add the batter just before placing in the cooker.
For tempering:
Sesame seeds
Mustard seeds
Curry leaves
Grated Coconut
Coriander leaves
This all few
Little water + oil to be topped on dhoklas
Method
Mix first 1/2 cup curds with 1/2 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 use a plate for steaming the dhoklas. Thali plate can be used for steaming, I used the vessel that is provided with the pressure pan/cooker. Make sure that you fill only 1/2 the size of the thali/ vessel as it will rise up.
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. Make sure that you mix in eno just before placing the plate in the pan.
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 of the pressure pan/cooker. 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
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
If you want perfect shaped ones, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.
Green chutney
Green chillies - 4-5 no( as per spice needed_
Coconut pieces - 4- 5 pieces (3- 4 tbsp)
Coriander - a small bunch
Feww mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big( or few drops)
Salt to taste
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.
This is the second challenge given by Srivalli at the Indian Cooking challenge and my first one to participate.
Sending this to ICC started by Srivalli.
Read more of "KHAMAN DHOKLA - Indian Cooking Challenge"
This recipe was given at the Indian Cooking challenge an event started by Srivalli with step by step instructions.
To make 20 medium sized pieces
For the batter:
Bengal gram flour/besan - 1 1/2 cup
Curd/yogurt - 1/2 cup( not very sour)
Water - 1/2 cup
Cooking soad - 1/2 tsp
For seasoning to be mixed to the batter( to be added just before cooking):
Oil - 1 tbsp
Turmeric powder - a pinch
Green chilli paste - 1 or 2 long( as per taste)
Sugar - 1 tsp
Salt as needed
Citric acid - 1/4 tsp( I used lemon juice)
Eno - 1 packet( green color fruit lime) ( 5 gms or 1 tsp) First sprinkle little on the plate that is being used to pour and cook the dhoklas and the remaining add the batter just before placing in the cooker.
For tempering:
Sesame seeds
Mustard seeds
Curry leaves
Grated Coconut
Coriander leaves
This all few
Little water + oil to be topped on dhoklas
Method
Mix first 1/2 cup curds with 1/2 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 use a plate for steaming the dhoklas. Thali plate can be used for steaming, I used the vessel that is provided with the pressure pan/cooker. Make sure that you fill only 1/2 the size of the thali/ vessel as it will rise up.
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. Make sure that you mix in eno just before placing the plate in the pan.
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 of the pressure pan/cooker. 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
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
If you want perfect shaped ones, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.
Green chutney
Green chillies - 4-5 no( as per spice needed_
Coconut pieces - 4- 5 pieces (3- 4 tbsp)
Coriander - a small bunch
Feww mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big( or few drops)
Salt to taste
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.
This is the second challenge given by Srivalli at the Indian Cooking challenge and my first one to participate.
Sending this to ICC started by Srivalli.
.JPG)
