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 minutesCooking 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.
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.
Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.
Step 4: Add 2 tbsp oil for making soft dhoklas.
Step 5: Adding wash and finely chopped spinach, asafetida and mix well.
Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.
Step 7: When the bubbles form, mix gently.
Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.
Step 10: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. 
Step 11: Turn off the flame and cool slightly.
Step 13: Repeat with the remaining batter.
Step 14: Place in serving plat.
Step 15: Serve hot with garlic,cumin–curd chutney. 
Step 2: Add curd and blend it. 
Step 3: Take the semolina in a bowl and add 1\2 cup water and salt. 
Step 4: Add Ginger-green chilli paste and mix well. 
Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it. 
Step 6: When the bubbles form, mix gently.
Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked. 
Step 9: Cool slightly and cut into square shape. 
Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander. 
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 foe few seconds. 
Step 13: Remove from the flame. Pour this tempering over the dhoklas. 
Step 14: Serve hot with tomato ketchup or fresh green chutney.:) 
Recipe of Green coriander leaves chutney click 
Recipe of red chillies chutney click 
