Gujarati Khaman Dhokla I remember snacking on Gujarati Khaman Dhokla with chai very fondly. Eating it at street stalls or at home in India with lashings of sweet tangy coriander chutney and a touch of tamarind chutney. Khaman Dhokla is a soft and spongy Gujarati snack.

Bahan Membuat Gujarati Khaman Dhokla

  1. You need 1 cup of besan/chickpea flour.
  2. You need 1/2 tsp or ¼ tsp of lemon juice or citric acid.
  3. Prepare To taste of Salt.
  4. You need 1 tsp. of grated ginger.
  5. It's 1/2 tsp of baking soda.
  6. You need ½ tbsp of Cooking oil.
  7. Prepare 1/2 cup of water.
  8. It's 1 1/2 tbsp of sugarcane jaggery/sugar.
  9. You need To taste of Salt.
  10. Prepare 1/2 tsp of lemon juice.
  11. It's 1 teaspoon of mustard seeds.
  12. You need 4-5 of curry leaves.
  13. You need 2 of green chilies chopped.
  14. It's 1/2 tbsp of oil.
  15. Prepare 1/2 cup of water.
  16. Prepare 1 1/2 tbsp of sugarcane jaggery/sugar.
  17. You need To taste of Salt.
  18. It's 1/2 tsp of lemon juice.
  19. You need 1 teaspoon of mustard seeds.
  20. Prepare 4-5 of curry leaves.
  21. You need 1 tablespoon of chopped coriander leaves.
  22. Prepare 1 tablespoon of grated coconut.

Langkah Memasak Gujarati Khaman Dhokla

  1. In a bowl take the chickpea flour, salt, grated ginger, lemon juice and mix properly. Now, add water(about ¼ cup) to the mixture to form a batter of thick flowing consistency..
  2. Take a vessel with water. Bring the water to boil. The vessel should be chosen in such a way that the bowl that will be used to steam the khaman dhokla should be able to fit in this vessel..
  3. Now, to the batter add the baking soda. The baking powder should be added at the end. If added before all the gas will evolve and escape from the batter. The dhoklas will be dense and not puff up. Mix the baking soda properly to the batter. Do not overmix..
  4. Now take a steel bowl for steaming the dhoklas. Brush the inner sides of the bowl with cooking oil..
  5. Pour the batter in the bowl and keep it inside the pot with steaming water..
  6. Cover the pot and let the dhoklas steam on medium flame till a knife comes out clean. (approximately 10-15 minutes). Let the pot cool a bit while we temper the spices..
  7. In a pan take oil. Once the oil is hot add red chilli, mustard seeds and curry leaves and saute them for 1 minute. Now, add water, salt and jaggery and let it come to a boil. Now, add the lemon juice and turn off the flame..
  8. Take the bowl in which the dhokla was prepared and turn it upside down on a plate. Gently tap the back of the bowl and the khaman dhokla will come out on the plate..
  9. Pour the tempering evenly on the prepared dhokla. Garnish with grated coconut and chopped coriander leaves..
  10. Cut them to squares and serve immediately..

Khaman dhokla or khaman as its called is a Usually I prepare khaman dhokla with the steaming method. but when I am short of time I cook it in. The Gujarati Khaman Dhokla is a very popular farsan from the Gujarati cuisine. It is traditionally made using the bengal gram dal, which is soaked and the ground to make the dhokla batter. Dhokla is a popular Gujarati snack made traditionally with bengal gram lentil but now for convenience and instant version we use besan flour. The texture is so soft and spongy and with no doubt looks. recipe is khaman dhokla made with fermented batter and served as a side or main dish. there are many ways and variants of simple khaman dhokla recipe, but this recipe is dedicated to instant.

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