Khaman Dhokla is a
vegetarian and popular snack from Gujarat. This is my second trial experience to
make khaman dhokla at home, got success this time. This is an easy and quick gram flour/besan cake recipe. This is a
very famous snack of Gujarat but now-a-days it is popular all over India.
Khaman Dhokla can use as breakfast, evening tea-time snacks and you can serve as a starters in your small get together party. There are many kinds of dhokla, but this is one of the most popular.
Soft and mildly sweet-salty-tangy khaman dhokla tastes delicious with tamarind chutney and green coriander chutney. Its my all time favorite snack in all season.
Follow this recipe and discover how easy it is to make
mouth watering traditional khaman dhokla prepared at home. With very easy step by step photo process of khaman
dhokla. Ingredients : Gram Flour / Besan - 1 cup Sooji - 1 tbsp Sugar - As required Ginger-chilli paste - 1 tbsp Eno Lemon - 1 packet Curd - 2 tbsp Oil - 2 tbsp Salt to taste Water For Tempering Mustard seeds - 1 tsp Slit Green chillies - 2 nos Curry Leaves - 5 - 10 Chopped Coriander leaves - 1 tbsp Oil - 2 tbsp A pinch of Hing Water - 1/2 cup Sugar - 1 tbsp
tbsp = table-spoon tsp = tea-spoon Preparation Method : 1. In a deep pan/ kadai, pour 2 glasses of water. 2. Take round plate and add 1 spoon of oil in it. Keep the plate on the pan and allow it to heat.
3. For preparation dhokla, Take a bowl mix gram flour, sooji(semolina) and water. Make it into a lump free thick batter.
4. Add salt, sugar, ginger-green chilli paste and curd. The below batter pic is little thin add 1-2 tbsp of besan in it, mix well and make it like a thick batter. Mix well and keep it aside for 1/2 an hour.
5. Add Eno in the batter
and stir in one direction, for approx 1 minute. You will notice its size
would increase to almost double.
6. After the plate is heated, pour the batter in the plate.
7. Place the plate in steamer and steam it for 15-20 minutes in a low flame.
8. After 15 minute,
insert a knife or a toothpick into dhokla, if the knife will come out
clean, then its ready. If it is not clean, steam for 5 minutes more.
Direction for Tempering : 1. Heat oil in a kadai/pan, splutter mustard seeds, green chillies, add curry leaves, a pinch of hing and saute for few minutes. 2. Add 1/2 cup of water
and sugar, bring to a boil. Let it cook for a minute on a medium flame.
Your tempering is ready, pour it over dhokla's and
toss gently until each dhokla is coated well with tempering.
3. Garnish with chopped coriander leaves. Your Dhokla is ready. Cut it into 1 inch pieces and serve with tamarind chutney.
Steamed Dhokla is a vegetarian food snack from Gujarat. This is my first time experience to make this dhokla at Home. It's not a bad experience, it's cooked very well and tasty also but little bit cracked from some parts while serving. This is an easy and quick gram flour/besan recipe. This is a very famous snack of Gujarat but now-a-days it is popular all over the country.
With very easy step by step photo recipe of khaman dhokla, you can prepare this soft and spongy dhokla in less than 1/2 an hour. This recipe is prepared with besan, Eno salt and other ingredients. Follow this recipe and discover how easy it is to make mouth watering traditional khaman at home. Ingredients : Gram Flour / Besan - 1 cup Sooji - 1 tbsp Sugar - As required Finely chopped Green chilli-Ginger paste - 1 tbsp Eno Lemon - 1 packet Curd - 2 tbsp Oil - 2 tbsp Salt to taste Water For Tempering Mustard seeds - 1 tbsp Cumin seeds - 1/2 tbsp Curry Leaves - 5 - 10 Chopped Coriander leaves - 1 tbsp Oil - 2 tbsp A pinch of Hing Water - 1/2 cup Sugar - 1 tbsp Preparation Method : 1. In a deep pan/ kadai, pour 2 glasses of water. 2. Take round plate and add 1 spoon of oil in it. Keep the plate on the pan and allow it to heat.
3. For preparation dhokla, Take a bowl mix gram flour, sooji(semolina) and water. Make it into a lump free thick batter.
4. Add salt, sugar, ginger-green chilli paste and curd. Mix well and keep it aside for 10 minutes.
5. Add Eno in the batter and stir in one direction, for approx 1 minute. You will notice its size would increase to almost double.
6. After the plate is heated, pour the batter in the plate.
7. Place the plate in steamer and steam it for 15 minutes in a low flame.
8. After 15 minute, insert a knife or a toothpick into dhokla, if the knife will come out clean, then its ready. If it is not clean, steam for 5 minutes more.
Direction for Tempering : 1. Heat oil in a kadai/pan, splutter mustard seeds and cumin seeds. Add curry leaves, a pinch of hing and saute for few minutes. 2. Add 1/2 cup of water and sugar, bring to a boil. Let it cook for a minute on a medium flame. Your tempering is ready, pour it over dhoklas and
toss gently until each dhokla is coated well with tempering.
3. Garnish with chopped coriander leaves. Your Dhokla is ready. Cut it into 1 inch pieces and serve with tamarind chutney.
