Sunday, 17 February 2013

Gujrati Khamman Dhokla

In evening, I was looking for some thing light and healthy for evening snack as morning breakfast of aaloo puri was very heavy on my tummy.  I searched my cook book and found this Dhokla recipe  ( recipe source neighbor aunt ). It's a very simple and easy to prepare and if you are calorie conscious then you are going to love it... :)

 From fellow bloggers only I learned that this is called khamman dhokla.

So let's get started and learn how to cook Gujrati Khamman Dhokla.. :)

  • 1 cup besan/ chickpea flour
  • 1/2cup curd/yogurt
  • 1 1/2 tsp sooji/semolina
  • 1/2 tsp turmeric
  • 2 tsp sugar
  • salt to taste
  • 1/2 tsp ginger green chilli paste.
  • 1 tsp eno fruit salt
  •  1 1/2 cup water.
  • 1 1/2 tsp lemon juice
For Tampering:
  • 1 tsp mustard seeds/ rai
  • few curry leaves
  • pinch of hing
  • 2 tsp oil

Steps by step guide for preparing Dhokla:

  • prepare lemon water by mixing 1 1/2 cup water, sugar, salt, lemon juice and keep it aside. We will need it twice :)
  • Take another bowl and add besan, curd, turmeric, sooji, ginger chili paste ,1/2 cup lemon water and mix well.
Note: You will get thick batter, similar to idli batter.
  • Grease idli plate/thali plate or you can use cake pan and keep it aside.
  • Add Eno fruit salt to batter and mix well. Batter will become double in size.
  • Pour this batter in greased pan and steam for 10 minute. 
Note: I use pressure cooker without weight/whistle for steaming
  • For proofing insert toothpick or knife. If knife comes out clean and batter is not sticking to it, then it's done.
  • Let it cool for some time.
  • For tampering, in a pan heat oil .
  • Add hing, mustard seeds, curry leaves, green chilies and cook for  2 minutes. 
  • Add 1 cup lemon water to tampering.
  • Pour this tampered water on cooked dhokla.
  • Garnish with chopped coriander leaves and grated coconut. Serve with mint chutney.

Sometime dhokla becomes dry. To make it moist and soft again  you can add more lemon water . 
Do you remember dholka that we get in restaurant is always soft and contains some amount of water. So always remember dhokla drinks lots of water :)

Happy Cooking!!


Me! In words said...

Now this sounds nice and easy.. will give it a shot soon

Aparna said...

That dhokla looks really airy and spongy and nice! Hope to try it sometime soon :)

~ Lopa said...

Nice recipe, makes me feel steaming some myself.

On a side note, whenever i read dhokla i think of white spongy thing because that is what we call "dhokla" or "khatta dhokla" in Gujarat. But i have seen all of my north indian friends referring to this yellow spongy thing as dhokla and somehow i am still to get used to it.... we know normally call it "khaman" or when talking with non-gujju then "khaman dhokla".

Pinksocks said...

True that I was about to point it out too. This is Khaman. Aldo dhokla has a more dense consistency than this one. But it is a great try :D

SohNi said...

Thanks Lopa and Pallavi :).. Changes incorporated :))

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