Today’s dish is khaman dhokla
Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a snack. This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies with a little salt sprinkled over them. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. People confuse Khaman Dhokla with the white-coloured one; however, it’s very easy to differentiate between the two just by the colour itself. Khaman Dhokla is generally yellow while the other dhokla is white in colour. Their main ingredient is also different, as the Khaman Dhokla is prepared using gram flour or besan and the dhokla is prepared using rice flour and split chickpeas. While Khaman Dhokla is sweet and sour, the other dhokla is a generally sour in taste. Undoubtedly, there are several differences between the two types of dhoklas, but they are part of a culture that loves feeding people. Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer and dhokla tops the popularity list. It’s one of the best breakfast options to have as its light and fills your stomach easily. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.
INGREDIENTS OF KHAMAN DHOKLA
2 Servings
1 cup gram flour (besan)
11/2 cup water
1 teaspoon sugar
1 3/4 teaspoon lemon juice
1 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon refined oil
15 curry leaves
1 teaspoon mustard seeds
1 teaspoon coconut powder
For Garnishing
4 sliced green chilli
1 handful coriander leaves
HOW TO MAKE KHAMAN DHOKLA
Step 1 / 5 - Prepare The Dhokla Batter And Let It Ferment For 1-2 Hours.
To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.
Step 2 / 5 - Cook The Batter For 15-120 Minutes In The Idli/Dhokla Cooker
Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.
Step 3 / 5 - Prepare The Tempering
For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. If you are someone who likes it spicy you can add some finely chopped green chillies to the top coating. You can also make Dhokla sandwich by layer Dhokla and adding your favourite sauce to it.
Step 4 / 5 - Serve The Moist Khaman Dhokla With Faafda And Jalebi
Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.
Step 5 / 5 - Tips For Making Moist Dhokla
1. Beat dhokla batter a couple of times to get air into it. This will make the dhokla fluffy. Do this before adding soda or fruit salt. 2. If the batter becomes frothy, do not whisk it more. It should be of thick consistency. 3. Use fresh baking soda or fruit salt. 4. Make sure that the steamer is heated for at least 4-5 minutes before placing the plates filled with batter otherwise it may take more time to cook and the dhokla won't be spongy.
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