First we make Khaman Dhoklas...A famous snack sold in every street of Gujarat, it is no longer restricted to the region. It is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan in the lunch or dinner menu.
Ingredients for Khaman Dhoklas:
2 cup besan (Bengal gram flour)
11\2 cup buttermilk
3 tbsp sugar
4 finely chopped green chillies
1 tbsp ginger paste (optional)
½ tbsp turmeric powder for nice color
½ tbsp fruit salt
Salt to taste
1/4 tbsp oil for greasing
Ingredients for tempering:
1 tbsp oil
1 tbsp sugar
2 green chillies, finely chopped
1 tbsp mustard seeds ( Rai / Sarson)
1 tbsp sesame seeds (optional)
½ tbsp asafetida (Hing)
5 to 6 curry leaves (Kadi patta)
For the garnish
2 tbsp freshly grated coconut
Method of making Khaman Dhokla:
Step 1: Combine the Bengal gram flour with buttermilk and mix well adding warm water if required to make a good consistency of batter. Keep aside for 5-6 hours.
Step 2: Add the finely chopped green chillies, salt, sugar, and turmeric powder.
Step 3: Mix all these ingredients with batter.
Step 4: Just before steaming, add the fruit salt and add 1 tbsp of water over it if required.
Step 5: When the bubbles form, mix gently. Prepare the steamer for dhokla.
Step 6: Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer.
Step 7: Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
Step 8: Cut into square pieces and keep aside.
Step 9: Take small vassal and mix the sugar with half cup of water.
Step 10: Heat the oil in small pan and add the mustard seeds, when seeds crackle, add chopped green chillies and asafoetida.
Step 11: When chillies fry then add curry leaves.
Step 12: Add the sugar water in it and sauté on a medium flame for few seconds.
Step 13: Remove from the flame, pour this tempering over the dhoklas.
Step 14: Serve immediately garnished with grated coconut.
Sev Khaman/ Sev Khamani
This recipe was invented from the Khaman Dhoklas!!!
They are crumbled, tempered with garlic-ginger and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.
20 pieces of khaman dhoklas
1 tbsp oil
2 tbsp cumin seeds (jeera)
2 tbsp finely chopped ginger- garlic (lehsun, optional)
A pinch of asafetida (hing)
½ cup pomegranate seeds (anardana)
2 tbsp chopped coriander (dhania)
2 tbsp grated coconut
¼ cup Bengal gram sev for recipe click here
Step 1: Crumble the khaman dhoklas in a bowl and keep aside.
Step 2: Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the garlic paste and asafetida and sauté on a medium flame for a few seconds.
Step 3: Pour this tempering over the crumbled dhoklas and mix well.
Step 4: Garnish with the pomegranate seeds, coconut, and sev.
Step 5: Serve immediately.