I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
Khaman Dhokla: Introduction
Dhokla is a steamed snack made of chickpea flour as the main ingredient. It is a healthy and tasty snack. It is a Gujarati delicacy. Nowadays, dhokla can be seen on the menus of hotels throughout the world.
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Serves four people
- 1 cup gram flour/chickpea flour, sieved
- 1/2 cup yogurt/thick curd
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste/powder
- 1 tablespoon oil, for the batter
- 1 teaspoon fruit salt, Eno fruit salt preferred
- 1 teaspoon lemon juice
- 1/4 cup water, for the batter
- 3/4 teaspoon sugar, for the batter
- 1/2 teaspoon salt, for the batter
- 1 teaspoon mustard seeds, for the tempering
- 1/2 tablespoon oil, for the tempering
- 3 green chilies, slit lengthwise or cut into pieces
- 1/2 tablespoon coriander leaves, finely chopped
- 1 tablespoon coconut, grated
- 10 curry leaves
- 3/4 cup water, for the tempering
- 1/2 teaspoon sugar, for the tempering
- Sieve gram flour. Put it in a mixing bowl. Add yogurt. Mix well. See that there are no lumps in it. Add ginger-green chili paste, water, salt, turmeric powder, sugar, and oil. Mix once again.
- Meanwhile, grease a container with oil for making dhokla. See that the diameter of the dhokla container is not more than 6–7 inches.
- Add Eno fruit salt and lemon juice to the batter. Gently mix the batter. The batter should become light and raise in volume. Pour the batter into the greased container. Let the batter in the container be about 2 1/2 to 3 inch thick. Steam for about 10 minutes. Switch off the stove.
- Take out the container. Let it rest for 3 minutes. Using a knife, cut the dhokla into squares; don't separate them.
- Now, it is the time for tempering. Heat oil in a small pan. Add mustard seeds. Let it crackle. Add sliced green chilies and curry leaves. Mix well. Pour water as per instructions. Add sugar. Let the mix boil for a minute. Drop in the chopped coriander. Mix them together.
- Pour the watery tempering evenly on the dhokla squares. Spread grated coconut evenly on the top in such a way that each piece of the dhokla has all these toppings. Leave it for 10 minutes. During this time, dhokla absorbs the tempering and becomes super soft and sweetish. Remove the squares and serve with green coriander chutney and/or sweet-sour chutney. Enjoy the heavenly taste.
- Use the container of the specified size to get the proper dhokla. If you use a wider container, the dhokla might become flat and not fluffy.
- Steam the dhokla for the exact time. Otherwise, if you overcook it, they may not turn out soft.
- Tempering is a must. It gives the dish an awesome taste and adds smoothness to it as well. The water in the tempering makes the dhokla moist, not dry.
- Dhokla should be eaten at room temperature. No need to make it cold or hot before eating.
- You can refrigerate dhokla for two to three days. It remains fresh during this period.