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Instant Khaman Dhokla....in 20 minutes


Its a mouth watering traditional Gujarati Snack prepared with Gram flour and butter milk and seasoned with sesame seed and few other spices.Its so easy that you can prepare this soft and spongy instant Dhoklas in less than 20 minutes and you need not prepare batter 4 or 8 hours in advance.The secret of its sponginess and no requirement of advance preparation lies in using Eno fruit salt.Its simple yet aromatic garnishing  with coriander and coconut  makes it simply irresistible. Ok lets start with the ingredients.


For the batter:

  1. 1 cup Gram flour/besan/chick pea flour
  2. 1/4 cup Butter milk/curd
  3. 1 tbsp Semolina/Bombay rava
  4. 1tsp Crushed green chilli -ginger paste
  5. 1 Tsp Eno Fruit salt
  6. 11/2tsp Lemon juice
  7. 1tsp Sugar
  8. 3/4 cup water
  9. 2tsp Oil 
  10. Salt to taste

For The Tempering:

  1. 1/2 tsp Mustard seeds
  2. 1/2 tsp Cumin seeds
  3. 1 /2 tsp White Sesame seeds
  4. 2-3 Green chillies,slit and cut into 1 inch pieces
  5. 2 spring curry leaves
  6. 2 tbsp oil
  7. A pinch of Hing/asafoetida powder
  8. 2 Tbsp Freshly grated coconut
  9. 2 tbsp freshly chopped coriander leaves
  10. 1tbsp Sugar
  11. 1/2 cup water
  12. 1tsp Lemon juice

Method:
For the batter and steaming Dhokla:
  • Sieve gram flour and keep aside
  • Now pour 3 cups of  water in steamer at bottom and heat it over medium flame.You can use idli steamer of steaming the dhokla.
  • Grease big 12-14 inch thali or cake tin  using little oil
  • Take gram flour,semolina,lemon juice,green chilli-ginger paste,curd,lemon juice, sugars and salt in a bowl.Mix them properly into smooth batter using little at a time.Make sure that there are no lumps.
  • Add Eno fruit salt in batter and stir in one direction for a minute. You will notice its size would increase to almost double and the batter becomes frothy.
  • Now pour the batter immediately to the greased thali/plate.Fill it to 1/2 in thickness. 
  • Place plates in boiling steamer and steam for 10-12 minutes.First boil on high heat for 5 minutes then reduce it to medium flame.
  • After 12 minutes,insert a knife or toothpick into dhokla and check if it comes out clean.If it does,then its is ready otherwise cook 2-3 minutes more.
  • Take out plate from the steamer and let them cool for few minutes.Cut Spongy Khaman Dhokla into 11/2 inch squared using sharp knife .Transfer it to a serving plate.Now its time to prepare the tempering.
For the Tempering:
  • Heat oil in a small tempering pan.Add mustard seeds and cumin seeds,when seeds begin to crackle ,add white sesame seeds,curry leaves,hing,and green chillies,saute them for few seconds.
  • Add 1/2 cup water,lemon juice and sugar and bring it to boil,let it cook for a minute over high flame.Now pour this tempering over dhoklas and spread it gently until each dhokla is coated well with this tempering.
  • Garnish with chopped coriander leaves and grated coconut.Best tastes with sweet and sour mint chutney
chefs tips and suggestion:

  • If you want to prepare Dhokla in batches ( for given amount of batter).then follow the given steps.
  1. Prepare batter without adding Eno fruit salt  and divide it into two equal portions.
  2. Add 1/2tsp eno fruit salt in one portion,whisk it well for a minutes and pour it immediately into greased plate
  3. When the 1st batch is done,remove it from the steamer and add 1/2 cup water in the steamer and let it boil.now add remaining Eno fruit salt in the 2nd batch of the batter and follow the same process as mentioned above..

  • After adding Eno salt do not keep the batter for long time otherwise you'll end up with hard not so spongy dhoklas.
  • After pouring tempering please spread them gently until all the pieces are covered with it from all the sides.Do not pour the entire tempering in single go,pour it with a spoon in small quantities so that the dhoklas do absorb all the water evenly  and does not become soggy.

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