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DISH NAME : INSTANT KHAMAN DHOKLA
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Description
Dhokla, is synonymous with the state of Gujarat, in India. It is traditionally made with a fermented batter made with rice and split chickpeas. Dhokla can be eaten for breakfast, or as a snack. Dhokla is similar to Khaman. Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is made from Chickpea/ gram flour and looks creamish yellow in color. Khaman has become widly popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.
Note
1) Consistency of batter should be perfect. too thick batter will make stiff khaman & too thin batter will make the khaman mushy.
2) Do not add turmeic powder for color, as it will react withbaking soda & create red spots on the khaman.
3) Cornflour is added for sponginess.
| Quantity | Name | |
|---|---|---|
| INSTANT DHOKLA | ||
| 2 Cups | Gram Flour / chik pea flour | |
| 0.25 Cup | Corn flour | |
| 1.25 Cup | Water | |
| 1 Tsp. | Baking soda | |
| Salt to taste | ||
| 1 Tsp. | Ginger paste | |
| 2 Tbsp. | Lemon juice | |
| 3 Tsp. | Sugar | |
| 3 Tsp. | Oil | |
| 2 Drops | Yellow food colour (optional) | |
| Tempering | ||
| 2 Tsp. | Oil | |
| 0.25 Cup | Water | |
| 2 No.s | Green chillies,chopped finely | |
| 2 Tbsp. | Corriander leaves chopped fine | |
| 1 Tsp. | Mustard | |
| 3 Tsp. | Sugar | |
| 1 Pinch | Salt | |
| 3 Tbsp. | Fresh coconut, grated | |
Method
1) Mix gram flour with, sugar, lemon juice, yellow food color, ginger paste, cornflour, salt & oil. Give a good mix.
2) Add water little by little mixing well, ensuring there are no lumps. Consistency of batter should neither be too thick nor too thin. The batter should coat the back of the spoon.
3) Get a steamer ready. Water in the steamer should be boiling.
4) Grease a plate or cake tin.
5) When batter is ready to go to the steamer, add baking soda to the batter. Whisk the batter with a gentle hand, whisking only in one direction. Within seconds batter will fluff up. Immediately pour into prepared tin or plate. Do this quickly.
6) Cover & steam on high flame for 15 minutes.
7) After 15 minutes, put off fire and slide the lid slightly to cool the khaman. Removing the lid entirely will dry up the dhokla.
Tempering:-
1) Heat oil.
2) Splutter mustard & then fry green chillies.
3) Add water & sugar. Mix well till sugar dissolves.
4) Add salt. Mix well. Remove from fire & let it cool.
5) When khaman dhokla is cold, remove carefully to a plate. Cut into squares. Use a greased knife to cut.
6) Pour the sugar syrup on top of khaman dhokla, allowing the khaman to absorb the entire syrup.
7) Garnish with corriander leaves & coconut.
Serving Suggestions
Serve with tamarind chutney & green chutney.