Khaman Dhokla - Gujrati Snacks
Khaman Dhokla - Gujrati Snacks. I made it on one of the Sunday afternoon.
Khaman dhokla is made by fermentation of besan, it also provides good bacteria for your gut. Fermented foods are also easier to digest. Dhokla is steamed, unlike other fried snacks. It is great for those who are on a weight loss diet.Besan has more good fat than whole wheat flour and also more protein content.Khaman is a soft, fluffy cake, while dhokla is like spongy steamed bread. Khaman is typically served with chutney or green chili pepper, while dhokla can be eaten plain or with a pickle. Dhokla is usually cut into small squares, while khaman is typically served in slices.
Isn't it beautiful
Khaman Dhokla - Gujrati Snacks
- 1.5 cups gram flour (besan), 180 grams
- 1 tablespoon rava (or semolina) – optional
- 1 tablespoon sugar
- 1.5 inch ginger paste
- 1.5 teaspoons chopped green chillies fine paste
- 2 to 3 pinches turmeric powder
- 1 tablespoon oil
- 1.5 to 2 teaspoons eno (fruit salt)
- 1 teaspoon salt
- 1.5 tablespoon lemon juice
- 1 cup water
- Tempering Dhokla:
- 2 tablespoons oil
- ⅓ cup water
- 1 teaspoon mustard seeds
- 10 to 12 curry leaves
- 1 teaspoon chopped green chilies
- 2 teaspoons sugar
- 2 to 3 tablespoons chopped coriander leaves
- 2 to 3 tablespoon grated fresh coconut
- Grease a steamer pan with 2 to 3 teaspoons of oil.
- Take besan or gram flour in a mixing bowl or pan.
- Add turmeric powder, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
- Add 1 cup water or as required to make thick yet flowing water.
- Stir and then add (semolina).
- The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tablespoons besan.
- Now add the eno or fruit salt to the batter.
- Stir briskly and quickly. The fruit salt should be mixed evenly with the batter.
- The batter would froth and become bubbly, so you have to be quick.
- Pour the batter in the greased pan.
- Bring to a boil 2 to 2.5 cups of water in a steamer pan.
Steaming Khaman Dhokla
- Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
- To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.
- When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
- Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside.
- For Tadka/ Tempring:
- In a small pan, heat oil.
- Add mustard seeds and let them to crackle.
- When the mustard seeds are crackling, curry leaves
- Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water. Add sugar.
- Then pour this tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped coriander seeds and grated coconut.
- Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
- If serving khaman after many hours, then do not garnish with coconut and coriander leaves.
Published February 23rd, 2023 2:07 PM
Share your thoughts, or ask a question!