Monday, September 17, 2012

Khaman Dhokla by Geetha Shah



Khaman Dhokla is a popular Gujarati snack rich in proteins. It is easily digestible and has an irresistible taste and flavour, making it a much sought after snack for Breakfast or Tea time. 

Many people think it is difficult to make Dhoklas from raw ingredients but once you all try making it the way shown here, you all will agree that it is very simple and easy to make! 

Here’s the tasty healthy Gujarati snack presented by Geetha Shah, our friend from Mysore.
 

Ingredients:
1. Besan (Chick Pea Flour)  500 Gms.
2. Unsweetened Yoghurt (Plain Curds)  250Ml.
3. Water  250 Ml.
4. Salt  To Taste.
5. Sugar  2 Tbsp
6. Lemon (Squeezed)  2 Medium
7. ENO Fruit Salt (Plain)   2 Sachets (20Gms)
8. Soda BiCarb(Cooking Soda)  ½ Tsp.            
9. Asafoetida (Hing) Powder  ¼ Tsp
10. Turmeric Powder   ½ Tsp 
11. Green Chillies (Chopped/sliced)  5         
12. Mustard Seeds  1 Tsp
13. Curry Leaves   1 Sprig
14. Bengal Gram Dal(Split Chick Peas) [Optional]  1 Tsp
15. White Sesame Seeds (Til) [Optional]  1 Tsp
16. Refined Vegetable oil  3 Tbsp
17. Coriander Leaves Chopped   A Handful
18. Freshly Grated/Desiccated Coconut  ½ Cup.
 
Method:
Sift Besan in a Mixing Bowl. Add Turmeric powder, Asafetida, salt, and sugar. Combine well.
Mix in water and Yoghurt and beat well so that the consistency is pasty and smooth like cake batter. Check for salt.
Keep aside for 10 mins. 

Keep the steamer with sufficient water on the stove and bring to a boil.
Place a greased Stainless Steel shallow plate or flat bottomed vessel in the steamer.
Mix Soda Bicarb, Eno salt and Lime juice into the batter and beat thoroughly in only one direction till the batter raises to double.


Pour this batter into the greased plate in the steamer and close the lid.
Steam for exactly 15 mins on free steam. Close the flame and leave the steamer on the stove for 5 mins.
Remove the plate from the steamer and allow cooling.  


Cut the steamed Dhokla into 2” Diamond shaped pieces.
Heat oil in a shallow pan; add mustard seeds, Bengal Gram and Sesame seeds until they splutter.
Add Green Chillies and Curry leaves. Fry well and add ¼ cup water. Bring to a boil and close the flame.

Pour the seasoning evenly on these pieces.
Garnish with Coriander leaves chops and grated Coconut
Goes well with sweet and sour green mint chutney.


Serves 12 people.  

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