Khaman Dhokla

Dhokla a perfect breakfast From the streets of Gujrat right into the comfort of your homes, tuck into these fresh and fancy bits made in a few simple steps. If you're looking for something to bite into without having to count your calories, this recepie is just the ticket. Dhokla is so versatile that it's fascinating to see how you can bung in ingredients that could be piling up in your kitchen cabinets and all you can steam away your very own concoction. If calorie is  worry, Dhokla comfortably top the health charts. when you are looking for a protein fix, this is just what you need, as gram flour is packed with protein. They are light, steamed, easy to digest and a healthy way to ease your mid meal cravings. We Indians love eating a lot. Every state has its own variety. No matter how hard we try making a Punjabi dish in south India or Bengali dish in Gujrat, we miss out the authentic flavour. Every state has got its own little secret ingredients that are very difficult for any other state to capture. The makkhan maar ke punjabi dishes, mustard and curry laves tempered south indian cuisine, fluffy Gujrati dhokla and mishti doi of Bengal, the moment you hear these names, it brings water to your tongue. Yes, that is the love we Indians have for food. These lovely dishes bring our appetites to life, we keep eating and then we complaing that we are putting on weight. So today's post is famous gujrati snack Khaman dhokla. Finally i nailed it. i succeeded to make it after many failed attempts in past. I don't remember the name but i got the recepie from some other food group and i thanks to that lady. It was a big hit in my family.  Super soft, super healthy, fluffy, moist and melts right in your mouth. Perfect comfort food for a lazy evening.


INGREDIENTS:

1 tbsp -  semolina/ rava
1 cup - gram flour/ besan
1tsp - ginger chilli paste
1 1/2 tsp - lemon juice
1/4 cup - curd
3/4 cup water
salt to taste
1 tsp eno fruit salt
oil for greasing
1-2 pinch turmeric powder

FOR TEMPERING:

2 tbsp- oil
12-15 - curry leaves
1 tsp- powdered mustard seeds
1 tsp- mustard seeds
2-3 slit green chillies
A pinch of hing
1/2 tsp - lemon juice
1 tbsp - sugar
2 tbsp- chopped cilantro
1 tbsp- grated coconut ( optional )
1/3 cup water

METHOD:

1. In a bowl take gram flour, smolina, lemon juice, green chilli paste, curd, salt to taste and water.

2. Mix them properly into smooth batter. make sure that there are no lumps.

3. Keep this mixture aside for 10-15 mins.

4. Add fruit salt in batter and stir in one direction for 1 min.

5. Now, pour the batter immediately into each greased plate and fill it upto 1/2 inch thickness..

6. Place plates in a steamer and steam for 10-15 mins over medium flame.

7. After 15 mins, insert a knife into dhokla and check if it comes out clean. If it does, then cook it for another 2-3 mins more.

8. Take it out and let it cool. cut into small squares.

9. Now heat oil in a pan.

10. To this add mustard seeds, hing and slit green chillies, curry leaves and saute them for few secs.

11. Now add 1/3 cup of water and sugar & bring it to boil on high flame.

12. Pour it over the dhoklas and garnish with chopped cilantro leavves and grated coconut and serve with chutney.

ENJOYYYYYYY....

TIPS:

# Eno can be substituted with one tsp baking powder. Same way citric acid cane be substituted for lemon juice, though citric acid works the best. It gives great results.

# Do not over beat the batter after adding eno or other rising agent.

# Make sure the steamer is properly heated before placing the plates filled with batter in it otherwise it wil take more time to cook.

# If u want to prepare dhokla in batches then prepare batter without adding eno salt and divide into two equal portions.

# Add 1/2 tsp eno in one portion, whisk well and pour it imediately into the greased tin, when first batch is cooked, dd 1/2 tsp eno in remaining batter and follow the same process.

# Steam the batter over medium flame to make the spongy. Do not steam it on high flame otherwise it will not cook from inside.