Tuesday, January 11, 2011

Instant Khaman Dhokla

A famous snacks sold in every street of Gujarat, it is no longer restricted to that region…ite is readily available in every part of the countray. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by socking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhoklas steamer and made from besan and soji.

Preparation time: 5 minutes
Cooking time: 12 to 15 minutes
Serve 4 to 5
Ingredients :

1 cup besan (Bengal gram flour)
1 cup semolina (rawa/soji)
6 tbsp sugar
3 tbsp ginger-green chilli paste
1 tbsp citric acid (nimbu ke phool) or 2 tbsp lemon juice
Salt to taste
2 tbsp fruit salt
½ tbasp oil for greasing

Ingredients for temper:
11/2 tbsp mustard seeds (rai/sarson)

4 tbsp oil
2 tbsp sesame seeds (til)
2 green chillies, finely chopped
A pinch of asafetida ( Hing)
5-6 curry leaves (kadi patta)

Method:
Step 1: Cut chillies and ginger and blend in a mixer.

Step 2: Take the besan in a bowl and add semolina. (here I add same quantity of besan or semolina but you add as your taste and it better for only 3 tbsp semolina with 2 cup besan).
Step 3: Add sugar, salt, ginger-green chilli paste and mix well.


Step 4: Adding water as required (approximately 2 cup) to make a thick batter.

Step 5: Mix these entire ingredient with water very nicely.

Step 6: Just before steaming, sprinkle the fruit salt and lemon juice over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter pre heat thali and shake the thali clockwise to spread the batter in an even layer.


Step 9: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.


Step 10: Cool slightly and cut into square shape. Keep aside.

Step 11: Heat the oil in a small vessel.

Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame for few seconds.


Step 13: Adding sesame seeds, green chillies and curry leaves, mix well. Turn off the flame.


Step 14: Pour this tempering over the cut dhoklas.

Step 15: Serve immediately garnished with coriander.

For Variation:
SOYA Kahamn dhokla:
To add health quotient to dhokla, modify the flour used, use 1½ cup of besan along with ½ cup of soya flour and follow the same procedure as given for khaman dhokla.

10 comments:

Gayu.Kitchen said...

I was just thinking of you today Kajal..Been a while since I saw any of your posts. Happy new year..Yummy Khamans..

Gayu
http://ensamayalarangam.blogspot.com

Gayu.Kitchen said...

Kajal: Thank you dear for such nice words. Frankly speaking, I have never tried a cake in a microwave. I will definitely try one very soon, just for you, and will let you know the recipe and method to make the same.

Priti said...

Looks yum....and I love all your recipes...tried few too :)

Anonymous said...

Kajal, Will you be making Undhiyu this winter and do a post on it? Shriya

Sayantani said...

thats a beautifully explained post Kajal. love the final product. in this occassion let me also wish you a belated happy new year.
between as for Arusuvai, please send me your mail address to ahomemakersdiary@yahoo.in
the running round up of the chain is alreay up. you can check that by clicking the logo on my home page. now we would be needing your address for further proceedings. hope to hear from you soon.

Alpa said...

Hey Kajal! I've missed you and your blog so much... I'm so glad you're back! I hope you have been doing well... Please keep blogging, I love your recipes!

Bhavana said...

Dear Kajalbhen,
Thank you for your wonderful Blog, it has been an inspiration to go home and cook after a long day at work. Your blog brings all the warmth of Gujarati home life and our culture of cooking. Thank you for sharing your knowledge and love.
Bhavana

Deeksha... said...

Hi Kajal, Thanks for the lovely posts. I husband is from Gujrat and he would love these recipes.
I am trying your dhokla now. The rawa you have used is it the upma rawa or the one we used for laddo? I am using upma rawa, hope it turns out good.

Also, can you please tell if cakes can be baked in Bati Oven? I don't have a microwave. So I am looking for laternatives. Thanks again

Varsha said...

Very good. Presentation

Tanvi Kanani said...

Great recipe. I loved it ....looks yummy....