 |
| Instant Khaman Dhokla Recipe / Savory Cake with Green Chutney |
Instant Khaman Dhokla Recipe, a famous and healthy snack from Gujarat. This is going to be a long post with step by steps photos. I have also shared Green Chutney recipe to go as an accompaniment for Dhokla. This chutney can be used as a dip for any indian snack or chaat items. I had also shared savory semolina cake with pressure cooker. Those who doesn’t have steamer pan, can try this with Idli Steamer / Cooker, or use any wok or kadai.
“Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Khaman is a similar gram flour-based food. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous.” – Wikipedia Source
To make it spongy, we have used eno salt, ie. regular eno fruit salt and not flavored ones. It is advisable to always add eno salt when you are ready to steam the batter. To make dhokla more healthy, you can try this with millet flours or oats. This is not a traditional method, where chickpeas are ground and allowed to ferment for hours. This version is easy and can be made in less than 30 mins. The recipe is adapted from foodviva site. For other steamed recipes, do check Orange Honey Cake and Chocolate Brownies.
Similar Gujarati Cuisine recipes,
- Mohanthal Sweet
- Radish Thepla
- Mag ni Dal na Bhajjia (Fried Green Gram Dumplings)
- Cabbage Muthia (Steamed Cabbage Dumplings)
- Surati Kadhi
- Methi Palak Muthia
- Hare Chane Ki Dal aur Methi Muthia
Preparation time : 10-15 mins
Cooking time : 15 mins
Serves 2
Khaman Dhokla
Ingredients :
For Batter :
- 1 cup besan / kadalai maavu / gram flour
- 1 or 2 tbsp semolina / rava
- 1 tsp lemon juice
- 1 tsp regular eno fruit salt
- 1 green chili
- 1/2 tbsp grated ginger
- 1/4 cup curd / yogurt
- salt to taste
- water
For Tempering :
- 2 tsp mustard seeds
- 20 curry leaves
- asofoetida / hing – a pinch
- 2 tbsp oil
- 1/4 cup water
- 2 tbsp chopped coriander leaves
- 1 tsp sugar
Method :
- Grind green chili and ginger adding little water to smooth paste. Keep it aside. I have used ginger-garlic paste here. Fill steamer pan with enough water and heat it at medium flame. Sieve besan flour and transfer to a mixing bowl.
- Add semolina, salt, chili paste, lemon juice and curd. Use a hand whisk or spoon and mix everything well. Add 1/4 cup water or more if needed and prepare a smooth batter of dosa batter consistency. Make sure there are no lumps formed. Keep aside.
- Grease a round or square or rectangular pan with little oil. Once water starts boiling in steamer pan, add eno salt to prepared batter. Mix it in one direction and you will see a frothy batter. Pour this in greased pan and keep it in steamer sieve. Close the lid and switch the flame to low-medium.
- Cook it for 12-15 mins. Check dhokla by inserting a toothpick or knife at the center. It should come out clean. Switch off the flame and remove the pan. Let it cool down completely for 20-30 mins. The sides of dhokla will start leaving the pan. Now remove dhokla carefully from the pan.
- For tempering, heat oil in a pan. Add mustard seeds and curry leaves. Sprinkle asofoetida and sugar. Add water and let it boil for few seconds. Pour this over dhokla and garnish with chopped coriander. Cut it into desired shapes and serve with green chutney, tamarind chutney or tomato sauce.
Green Chutney
Ingredients :
- 1 cup mint leaves
- 1/2 cup coriander leaves
- 2 green chilies
- 1 or 2 garlic flakes
- salt to taste
- 1 tsp lemon juice
- salt to taste
Method :
- Grind all the above mentioned ingredients in a mixer to smooth paste. Add enough water and grind again. Transfer chutney to a bowl and add more water if needed. Serve this with dhokla, samosa, kebab, tikka or sandwich.
Blogger Comment
Facebook Comment