Khaman Dhokla is a gujarati snack...savored either in breakfast or as anytime snack in the day.
This snack has a combination of sweet and spicy taste and enjoyed with spicy green chutney. Besan or chickpea flour is mixed with salt, sugar, green chillies and ginger paste either with curd or water and steam cooked. Tempered with mustard and sesame seeds makes a quick snack for surprise visitors at any time of the day. I have adapted this khaman dhokla from tarla dalal's recipe.
Ingredients:
Besan or Chickpea Flour - 1 cup,
Ginger Chilly Paste - 1 teaspoon
Citric Acid - 1/2 teaspoon,
Fine Semolina - 11/2 tablespoon,
Salt - 1 teaspoon,
Sugar - 2 teaspoon,
Water - 1 cup,
Eno Salt - 11/2 teaspoon.
Tempering:
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Green Chillies - 1 teaspoon finely chopped,
Sesame Seeds - 1 teaspoon,
Water - 1 tablespoon.
For Garnishing:
Chopped Coriander - 1 tablespoon,
Grated Coconut - 1 tablespoon(optional).
Method:
Pour enough water in to the steaming vessel cover and heat, so that it will be ready for steaming.
Grease the bowl with sufficient oil, in which the dhokla batter is to be steamed.
Now in large bowl, add besan and rest of the ingredients, except water and eno salt.
Mix well.
Add water slowly and mix to a smooth batter without lumps.
Make sure the steaming vessel is quite hot and steaming well.
Now add eno salt and a tablespoon of water on it .
The salt will foam up, mix it well with the batter.
You can see the batter almost doubles up.
Now pour the batter in to the greased bowl.
Now take care the vessel is only half filled with the batter, as the batter bloats up while cooking.
Cook for 7-10 minutes or a skewer comes out clean when inserted in the middle.
Remove from heat and allow to cool.
Once cooled, loosen the sides with knife and flip it on a plate.
Temper with the ingredients under tempering table, except water.
After tempering, allow for a minute, add the tablespoon of water.
Pour it evenly on dhoklas, garnish with coriander and coconut.
Cut into desired shapes and serve with green chutney.
Note:
Add eno salt just before steaming, so make sure the steaming pot is steaming well.
You can use pressure cooker to steam.
Adding water to tempering makes your dhoklas soft and spongy and will not let your dhoklas dry out.
This snack has a combination of sweet and spicy taste and enjoyed with spicy green chutney. Besan or chickpea flour is mixed with salt, sugar, green chillies and ginger paste either with curd or water and steam cooked. Tempered with mustard and sesame seeds makes a quick snack for surprise visitors at any time of the day. I have adapted this khaman dhokla from tarla dalal's recipe.
Ingredients:
Besan or Chickpea Flour - 1 cup,
Ginger Chilly Paste - 1 teaspoon
Citric Acid - 1/2 teaspoon,
Fine Semolina - 11/2 tablespoon,
Salt - 1 teaspoon,
Sugar - 2 teaspoon,
Water - 1 cup,
Eno Salt - 11/2 teaspoon.
Tempering:
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Green Chillies - 1 teaspoon finely chopped,
Sesame Seeds - 1 teaspoon,
Water - 1 tablespoon.
For Garnishing:
Chopped Coriander - 1 tablespoon,
Grated Coconut - 1 tablespoon(optional).
Method:
Pour enough water in to the steaming vessel cover and heat, so that it will be ready for steaming.
Grease the bowl with sufficient oil, in which the dhokla batter is to be steamed.
Now in large bowl, add besan and rest of the ingredients, except water and eno salt.
Mix well.
Add water slowly and mix to a smooth batter without lumps.
Make sure the steaming vessel is quite hot and steaming well.
Now add eno salt and a tablespoon of water on it .
The salt will foam up, mix it well with the batter.
You can see the batter almost doubles up.
Now pour the batter in to the greased bowl.
Now take care the vessel is only half filled with the batter, as the batter bloats up while cooking.
Cook for 7-10 minutes or a skewer comes out clean when inserted in the middle.
Remove from heat and allow to cool.
Once cooled, loosen the sides with knife and flip it on a plate.
Temper with the ingredients under tempering table, except water.
After tempering, allow for a minute, add the tablespoon of water.
Pour it evenly on dhoklas, garnish with coriander and coconut.
Cut into desired shapes and serve with green chutney.
Note:
Add eno salt just before steaming, so make sure the steaming pot is steaming well.
You can use pressure cooker to steam.
Adding water to tempering makes your dhoklas soft and spongy and will not let your dhoklas dry out.
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