Khaman Dhokla recipe is a traditional recipe that comes from Gujrati cuisine. It is basically sweet and sour flavoured fluffy, light and spongy savory cake, made with gram flour and few spices. Khaman Dhokla is very healthy and nutritious as it is prepared with gram flour/Besan. Besan has more good fat than whole wheat flour and also more protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, take 3/4 cup of water in a bowl and add 1 tbsp Sugar & 1/2 tsp salt to it.
2. Then add 3/4 tsp citric acid and 1 tsp oil to it.
3. Mix them well till the sugar dissolves.
4. Next, in a large mixing bowl sieve 1 cup gram flour/ besan.
5. Then add 1/4 tsp turmeric powder to it.
6. Add the prepared water gradually in the besan and start mixing it.
7. Whisk it in one direction for 5 minutes or until the batter turns smooth silky consistency.
8. By whisking it in one direction, the air bubbles have come over the dhokla batter. The batter should be thick yet flow easily off of the whisk. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour.
9. Cover and set it aside for 20 minutes, allowing besan to absorb water.
10. Now, for Leavening khaman batter: add 1/2 tsp Eno fruit salt and 1/4 tsp baking soda to it.
11. Mix gently till the batter turns frothy.
12. Pour the prepared batter into the greased 6 inch pan.
13. Immediately steam the dhokla batter by placing the pan in Kadai/ pressure cooker/ pot. The water should already be boiling or hot when you place the pan with the khaman batter. If using a pot or kadai or steamer, steam for 15 minutes on medium-high heat and 10 minutes on low heat.
14. To check the doneness, insert a toothpick or knife. It should come out clean if the khaman is done. If the toothpick/knife has the batter on it, then you need to steam for another minutes or so.
15. Allow it cool completely, gently slide a butter knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
16. Use a sharp knife to cut the khaman into square pieces and set aside, until its tempering is ready. Look at the picture of how soft and spongy Dhokla is.
17. For tempering, heat 2 tsp of oil in a kadai/ pan and splutter 1/2 tsp mustard seeds.
18. Also add 3 green chili cut into slits, 7-8 curry leaves and allow to splutter.
19. Next add 2 tsp Sugar and 1 cup of water to it.
20. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar is dissolved.
21. Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges.
22. Khaman Dhokla is ready to serve. Enjoy it straight away or you can store it in an airtight box and serve later. You can also refrigerate them, and when ready to serve just sprinkle some water and heat in a microwave for a few seconds until just warmed.
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