Sunday, August 23, 2009

Khaman Dhokla: A Gujrati speciality

Khaman Dhokla: A Gujrati speciality
Khaman and Dhokla are actually two different Gujrati snacks, using two different kinds of batter. But here I’m sharing with you my mom’s Khaman recipe. I love Khaman dhokla since I was a little kid. It can be served as anytime snack. You can make it non-spicy and kids love it too. 

For Khaman Dhokla (4 servings)

Chick pea flour [Besan]– 1 cup
Citric acid crystals or Eno Fruit salt-1 tsp
Lime juice-3 tbsp
Cooking oil –2 tbsp
Water-1 cup
Sugar-1 tbsp
Cilantro leaves – ½ cup leaves [finely chopped]
Mustard seeds – 1 tsp
Green chilies – 2
Curry leaves – 5-6
Sesame seeds [Til] –1 tbsp
Salt as per taste

  • In a large bowl, mix together besan, salt, sugar, oil,  lime juice and water. Add little by little water to the mix and make it a smooth batter.
  • On the stove, in a large vessel, add 1 cup of water and turn the heat on. It starts producing steam.
  • Meanwhile, add Eno fruit salt to the batter and pour it in 2 greased shallow dhokla plates and top it off with the sesame seeds.
  • Steam the khaman covered for 10-12 minutes.
  • When khaman is cooked well, take the khaman plates out to cool down for 15-20 minutes.
  • For tempering, in a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies and curry leaves and vegetables. Sauté for 3-4 minutes.
  • Cut the khaman in the plate diagonally.
  • Now pour the tempering on the warm khaman dhoklas. Garnish it with chopped cilantro.
    Serving Suggestions:
    Enjoy warm Khaman Dhokla with green cilantro chutney and tamarind chutney.

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