Skip to main content

Khaman Dhokla - Gujarathi Special


After the sea shore state today we are in Gujarat situated in North-West Coast of India.
Father of Nation Mahatma Gandhi  was born in this state.Coming to the cuisine,its mostly vegetarian due to the influence of Jain vegetarianism and Hinduism.

Gujarathi dishes are a blend of spicy,tangy,salty and mild sweet taste.Today's recipe is one such blend of steamed cake made with gram flour/chicpea flour,khaman Dhokla.
The dhokla can be made in so many ways and I shared the instant version.The key ingredient to get a nice and fluffy dhokla is the Eno fruit salt.Lets move on to the recipe.....................................



Basic Information

Preparation time 10 minutes
Cooking time 15-20 minutes
Makes 12-15 pieces



Ingredients

IngredientQuantity
Gram flour/kadala maavu/besan1 cup
Semolina/rava/sooji11/2tbs
Thick Yogurt/thayir1/2 cup
Water1 cup
Green chilly/pachamilagai2
Ginger/inji1/2 inch
Lemon juice2 tsp
Turmeric powder/manjal podi1/4 tsp
Salt3/4 tsp
Coriander leaves1 tbs(chopped)
Oil2 tsp
Eno fruit salt1 tsp
Sugar/sakkarai2 tsp
Coconut/grated2-3 tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2tsp
Sesame seeds/yellu1/2tsp
Asafoetida/perungayama pinch


Method

Grind the green chillies and ginger to a fine paste with very little water,sieve the gram flour and whisk the yogurt.Grease a deep round size plate or bowl and keep it aside.
Now in a bowl take the gram flour,semolina,ginger&green chilly paste,salt,lemon juice,salt.To this add the yogurt and water,mix it well to a smooth batter.


Now heat a idly steamer with water,now add the eno fruit salt to the batter and mix it well.Then immediately pour the batter in the greased plate or bowl and steam it for 15 minutes or a tooth pick comes out clean.


Let it cool for couple of minutes then invert the steamed dhokla to a plate and cut into desired shape.
Heat the oil in a pan and do the tempering.After removing the tempering from the flame add around 2 tbs of water and sugar,mix it well.Pour the seasoning on the dhokla pieces and garnish it with  chopped coriander leaves and grated coconut.


Serve it with green chutney.


Enjoy.....................................................
  • Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.
  • Do not add more water for grinding the green chilly.








Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more