Khaman dhokla is a side food or a snack originating from an Indian state, Gujarat. Originally it was made with fermented batter from rice and split chickpea. But now we have an easy and instant version made from gram flour and taste great with coriander/ raw papaya chutney. These instant dhoklas are really very light & fluffy. Mainly the addition of Eno to the batter and water to the tempering are the factors actually responsible for the super-soft-spongy-fluffy khaman dhoklas. Always remember to use fresh batch of Eno sachet... for better result. Citric acid can be substituted for lemon juice, as it gives great result. I have experimented that Eno and citric acid is a good combo ... their combination creats a fizzy reaction which is very important to make the dish soft and spongy.
Ingredients :
1 cup chickpea flour/ besan (100-150 gms approx)
1 tblsp semolina/ rawa
1/4 tsp turmeric powder
1/4 cup or 4 tblsp curd
3/4 - 1 cup water
1 tblsp green chilli & ginger minced
1/2 tsp citric acid or 1 tsp lemon juice
1 sachet Eno (regular flavour)
1 tsp sugar
1 tsp oil
1 tsp salt or to taste
For Tempering :
2 tblsp oil
1 tsp mustard seeds/ rai
1 tsp sesame seeds/ til
1 sprig curry leaves
4-5 green chilli slit
pinch of asafoetida/ hing
1 tsp sugar
1/3 cup water
handful of finely chopped coriander leaves and 1 tblsp grated coconut for garnishing
Method :
1. In a mixing bowl ... mix besan, rawa, ginger-chilli, curd, sugar, salt, oil, citric acid or lemon juice.
2. Mix well and add water little by little to make a smooth batter ( dosa batter consistency) make sure there are no lumps. Beat the dhokla batter couple of times to incorporate air into it. This has to be done before adding eno. Let the batter rest for 10 minutes.
3. Boil water in a steamer over medium flame.
4. Grease the pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming.
5. Now add Eno into the batter and stir in one direction for approx.1 min. You will notice the fizzy reaction in the batter.
6. Immediately pour the batter into the greased pan and place it in the steamer and steam for 10-12 minutes.
7. Your Khaman is cooked and all puffed up. To check insert a toothpick or knife. Let cool.
8. For the tempering... heat oil in a pan add mustard & sesame seeds, asafoetida, curry leaves, green chilli slit and saute for few seconds. To this add water and sugar and bring to a boil.
9. Cut the Khaman into squares and pour the tempering over it and spread evenly until each dhokla is coated well with tempering.
10.Garnish with finely chopped coriander leaves and grated coconut and serve hot with green or raw papaya chutney. Enjoy!!
Ingredients :
1 cup chickpea flour/ besan (100-150 gms approx)
1 tblsp semolina/ rawa
1/4 tsp turmeric powder
1/4 cup or 4 tblsp curd
3/4 - 1 cup water
1 tblsp green chilli & ginger minced
1/2 tsp citric acid or 1 tsp lemon juice
1 sachet Eno (regular flavour)
1 tsp sugar
1 tsp oil
1 tsp salt or to taste
For Tempering :
2 tblsp oil
1 tsp mustard seeds/ rai
1 tsp sesame seeds/ til
1 sprig curry leaves
4-5 green chilli slit
pinch of asafoetida/ hing
1 tsp sugar
1/3 cup water
handful of finely chopped coriander leaves and 1 tblsp grated coconut for garnishing
Method :
1. In a mixing bowl ... mix besan, rawa, ginger-chilli, curd, sugar, salt, oil, citric acid or lemon juice.
2. Mix well and add water little by little to make a smooth batter ( dosa batter consistency) make sure there are no lumps. Beat the dhokla batter couple of times to incorporate air into it. This has to be done before adding eno. Let the batter rest for 10 minutes.
3. Boil water in a steamer over medium flame.
4. Grease the pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming.
5. Now add Eno into the batter and stir in one direction for approx.1 min. You will notice the fizzy reaction in the batter.
6. Immediately pour the batter into the greased pan and place it in the steamer and steam for 10-12 minutes.
7. Your Khaman is cooked and all puffed up. To check insert a toothpick or knife. Let cool.
8. For the tempering... heat oil in a pan add mustard & sesame seeds, asafoetida, curry leaves, green chilli slit and saute for few seconds. To this add water and sugar and bring to a boil.
9. Cut the Khaman into squares and pour the tempering over it and spread evenly until each dhokla is coated well with tempering.
10.Garnish with finely chopped coriander leaves and grated coconut and serve hot with green or raw papaya chutney. Enjoy!!
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