Khaman Dhokla - Gujarathi Special


After the sea shore state today we are in Gujarat situated in North-West Coast of India.
Father of Nation Mahatma Gandhi  was born in this state.Coming to the cuisine,its mostly vegetarian due to the influence of Jain vegetarianism and Hinduism.

Gujarathi dishes are a blend of spicy,tangy,salty and mild sweet taste.Today's recipe is one such blend of steamed cake made with gram flour/chicpea flour,khaman Dhokla.
The dhokla can be made in so many ways and I shared the instant version.The key ingredient to get a nice and fluffy dhokla is the Eno fruit salt.Lets move on to the recipe.....................................



Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 15-20 minutes
Makes ~ 12-15 pieces



Ingredients

IngredientQuantity
Gram flour/kadala maavu/besan1 cup
Semolina/rava/sooji11/2tbs
Thick Yogurt/thayir1/2 cup
Water1 cup
Green chilly/pachamilagai2
Ginger/inji1/2 inch
Lemon juice2 tsp
Turmeric powder/manjal podi1/4 tsp
Salt3/4 tsp
Coriander leaves1 tbs(chopped)
Oil2 tsp
Eno fruit salt1 tsp
Sugar/sakkarai2 tsp
Coconut/grated2-3 tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2tsp
Sesame seeds/yellu1/2tsp
Asafoetida/perungayama pinch


Method

Grind the green chillies and ginger to a fine paste with very little water,sieve the gram flour and whisk the yogurt.Grease a deep round size plate or bowl and keep it aside.
Now in a bowl take the gram flour,semolina,ginger&green chilly paste,salt,lemon juice,salt.To this add the yogurt and water,mix it well to a smooth batter.


Now heat a idly steamer with water,now add the eno fruit salt to the batter and mix it well.Then immediately pour the batter in the greased plate or bowl and steam it for 15 minutes or a tooth pick comes out clean.


Let it cool for couple of minutes then invert the steamed dhokla to a plate and cut into desired shape.
Heat the oil in a pan and do the tempering.After removing the tempering from the flame add around 2 tbs of water and sugar,mix it well.Pour the seasoning on the dhokla pieces and garnish it with  chopped coriander leaves and grated coconut.


Serve it with green chutney.


Enjoy.....................................................


  • Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.
  • Do not add more water for grinding the green chilly.







27 comments:

Yeah, same pinch. I think even our recipes are quite similar. But dhoklas came out perfect, soft and fluffy.

perfectly made, they look amazing

so tempting and delicious clicks!!

Spongy and prefect looking dhoklas, i can happily have some with coriander chutney.

my favourite..I can have this for snack or meal.. so spongy and tasty

dhokla's look so soft and spongy...its a healthy gujarathi recipe...

awesome presentation..nice step wise pictures...

so nice and fluffy.. perfectly made

Looking so cute! I love doklas and yours looks so nice...

Very nicely done and nice presentation. Dokla is a favorite in our house.

Perfectly made and well presented too.

I guess I can have dhoklas anytime of the day..yours have turned out so well Nalini

Woow..My favorite Dhoklas..Looks perfect..

Perfectly made dhokla. Looks tempting

Perfect dhoklas. they are delicious.

your perfect little squares look so delectable

Perfectly made khaman dhoklas.

I got to say, the pictures look stunning. Love the dhoklas and they are so perfect.

Perfectly made dhokla.. You presented them very well.

Inviting platter of spongy dhoklas.

omg fantastic dhoklas they are making hungry now nalini pass me the plate plz :) Can't take my eyes off from those fabulous clicks !! well done dear ..

This is absolutely best recipe. Thanks for Sharing this Wonderful Recipe with us.Try this recipe with our Advanced Heart Shaped Infinity Idli Plates today.

wow great chk this also plsss http://www.foodiedale.com/2012/06/besan-dhokla.html

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