khaman dhokla recipe
Here's a simple recipe for Khaman Dhokla-
Ingredients:
For Dhokla Batter:
- 1 cup gram flour (besan)
- 1/4 cup semolina (sooji)
- 1 tablespoon lemon juice
- 1 teaspoon ginger-green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon eno (fruit salt)
- Salt to taste
- 1 cup water
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds (optional)
- 2-3 green chilies, slit
- Few curry leaves
- 2 tablespoons chopped coriander leaves
- 2 tablespoons grated coconut (optional)
- 2 tablespoons sugar
- 1/2 cup water
Instructions:
Grease a shallow dish or thali with oil and keep it aside.
In a mixing bowl, combine gram flour, semolina, lemon juice, ginger-green chili paste, turmeric powder, salt, and water. Mix well to form a smooth batter without lumps. Let it rest for 10 minutes.
After 10 minutes, heat water in a steamer or a large pot.
Just before steaming, add eno (fruit salt) to the batter and mix gently. You will notice bubbles forming. Immediately pour the batter into the greased dish.
Place the dish in the steamer or pot, cover it, and steam on medium heat for about 15-20 minutes or until the dhokla is cooked. To check if it's done, insert a toothpick into the dhokla; if it comes out clean, it's ready.
Once done, remove the dhokla from the steamer and let it cool for a few minutes.
For tempering, heat oil in a small pan. Add mustard seeds and let them crackle. Then add cumin seeds, sesame seeds (if using), slit green chilies, and curry leaves. Sauté for a few seconds.
Add sugar and water to the tempering and bring it to a gentle boil. Once the sugar is dissolved, turn off the heat.
Pour the tempering evenly over the dhokla.
Garnish with chopped coriander leaves and grated coconut (if using).
Allow the dhokla to absorb the tempering for a few minutes.
Cut the dhokla into squares or diamonds and serve warm with green chutney or tamarind chutney.
Enjoy your delicious homemade Khaman Dhokla
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