Khaman Dhokla
The Soft and spongy pieces of this gram flour cake will just melt in your mouth. One of the most popular gujrati dish, this great snack can be served at any time of the day. While there are many ways to make it, here is an easy way to make this yummy dhokla.
Ingredients:
2 cups gram flour
1 tsp fruit salt (eno)
2 tsp ginger chilli paste
3/4 tsp citric acid
Salt to taste
Lukewarm water
1 1/2 cup water
3 tsp sugar
1/4 tsp turmeric powder
Grated coconut
Tempering:
Oil 1 tsp
1 tbls mustard seeds
3 red dried whole chillies
1/4 tsp hing
Water 1/2 cup
1/4 cup Grated coconut
Corriander leaves
Method:
1) take a bowl and add gram flour, sugar, citric acid, and add lukewarm water, whisk well making sure that there are no lumps. Set it aside for 15-20 mins.
2) take a cooker and place a round ring to elevate so that dhokla mixture doesn't come
In direct contact with water and cover the cooker with Lid.
3) add turmeric powder, salt, ginger chilli paste, oil to the mixture and mix well.
4) grease a 7 inches square tin and place on the ring in cooker.
5) Add eno to the dhokla mixture and whisk quickly. You will notice that the quantity of mixture will increase.
6) pour in the mixture quickly to the greased square tin and steam for 20-25 mins on high flame.
7) Check with toothpick if done and remove from flame and rest for 5 mins.
8) After 5 mins, unmould the dhokla from tin using knife.
9) heat oil, add mustard seeds, whole red chillies, curry leaves, hing and water. Let the water boil for a minute. Add corriander leaves and grated coconut.
10) pour above tempering on dhoklas and cut into squares.
Tip: be quick while adding and whisking eno to ensure dhokla is spongy
The Soft and spongy pieces of this gram flour cake will just melt in your mouth. One of the most popular gujrati dish, this great snack can be served at any time of the day. While there are many ways to make it, here is an easy way to make this yummy dhokla.
Ingredients:
2 cups gram flour
1 tsp fruit salt (eno)
2 tsp ginger chilli paste
3/4 tsp citric acid
Salt to taste
Lukewarm water
1 1/2 cup water
3 tsp sugar
1/4 tsp turmeric powder
Grated coconut
Tempering:
Oil 1 tsp
1 tbls mustard seeds
3 red dried whole chillies
1/4 tsp hing
Water 1/2 cup
1/4 cup Grated coconut
Corriander leaves
Method:
1) take a bowl and add gram flour, sugar, citric acid, and add lukewarm water, whisk well making sure that there are no lumps. Set it aside for 15-20 mins.
2) take a cooker and place a round ring to elevate so that dhokla mixture doesn't come
In direct contact with water and cover the cooker with Lid.
3) add turmeric powder, salt, ginger chilli paste, oil to the mixture and mix well.
4) grease a 7 inches square tin and place on the ring in cooker.
5) Add eno to the dhokla mixture and whisk quickly. You will notice that the quantity of mixture will increase.
6) pour in the mixture quickly to the greased square tin and steam for 20-25 mins on high flame.
7) Check with toothpick if done and remove from flame and rest for 5 mins.
8) After 5 mins, unmould the dhokla from tin using knife.
9) heat oil, add mustard seeds, whole red chillies, curry leaves, hing and water. Let the water boil for a minute. Add corriander leaves and grated coconut.
10) pour above tempering on dhoklas and cut into squares.
Tip: be quick while adding and whisking eno to ensure dhokla is spongy
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