Khaman Dhokla step by step instructions:
Ingredients:
Gram flour (Besan): 1 cup
Water: 1 cup
Semolina (Sooji): 1 ½ tbsp.
Ginger: 1 tsp (grated and crushed)
Green chili: 2 (crushed and made into a paste)
Lemon juice: 1 tbsp.
Sugar: 1 tbsp
Eno: 1 tsp
Salt as per taste
For the tempering
Oil: 1 tbsp
Mustard seeds: 1 tbsp
Sesame seeds: 2 tbsp
Water: 1 tbsp
Green Chili: 1-2 (slit vertically and cut into half)
Curry leaves: 7-8
For garnishing
Coriander leaves: 2 tbsp (finely chopped)
Coconut: 2 tbsp (grated)
Method:
1. In a bowl mix besan, sooji, sugar, ginger, green chili, lemon juice, and salt.
2. Add water and make a smooth paste.
3. Keep this batter for 1-2 hours. Fermentation helps in making soft and spongy khaman.
4. Prepare a steamer. Grease a plate in which khaman will be made.
5. Add eno and mix well. You will see that the batter has risen up.
(How nicely it has risen)
6. Pour this batter onto the plate.
7. Keep this plate in the steamer and cook on high flame for 8-9 minutes.
8. Meanwhile, prepare the tempering. Heat oil. Add mustard seeds. Let the seeds crackle. Add sesame seeds and fry for a few seconds. Add the green chili and curry leaves and fry for some time. Add water and bring it to a boil.
9. Insert a skewer and check if the khaman is ready or not. If not then keep for some more time.
10. Pour the tempering upon it. Keep it like this for 5-6 minutes.
11. Now make cut marks, garnish with coriander leaves and coconut. Take out on a plate.
12. Serve with ketchup, green chutney.
13. Yummy and moist “Khaman Dhokla” is ready.
Tips:
1. Make sure no lumps remain in the batter.
2. You can use half water and half curd.
3. Let the khaman cool a bit before making cuts in it.
4. If you don’t have lemon juice you can add nimbu sat also.
5. Don't overcook the khaman, else they will turn stiff.
See you soon with a new recipe till then Happy Cooking!!!
Khaman dhokla is a Gujarati delicacy. Moist and a bit sweet and tangy, it is a perfect tea time snack. Khaman is very easy to prepare; you just have to be perfect with the measurements.
You can check my “khandvi” recipe which is also a very tasty Gujarati snack.
Let us start cooking!!!
You can check my “khandvi” recipe which is also a very tasty Gujarati snack.
Let us start cooking!!!
Ingredients:
Gram flour (Besan): 1 cup
Water: 1 cup
Semolina (Sooji): 1 ½ tbsp.
Ginger: 1 tsp (grated and crushed)
Green chili: 2 (crushed and made into a paste)
Lemon juice: 1 tbsp.
Sugar: 1 tbsp
Eno: 1 tsp
Salt as per taste
For the tempering
Oil: 1 tbsp
Mustard seeds: 1 tbsp
Sesame seeds: 2 tbsp
Water: 1 tbsp
Green Chili: 1-2 (slit vertically and cut into half)
Curry leaves: 7-8
For garnishing
Coriander leaves: 2 tbsp (finely chopped)
Coconut: 2 tbsp (grated)
Method:
1. In a bowl mix besan, sooji, sugar, ginger, green chili, lemon juice, and salt.
2. Add water and make a smooth paste.
3. Keep this batter for 1-2 hours. Fermentation helps in making soft and spongy khaman.
4. Prepare a steamer. Grease a plate in which khaman will be made.
5. Add eno and mix well. You will see that the batter has risen up.
6. Pour this batter onto the plate.
7. Keep this plate in the steamer and cook on high flame for 8-9 minutes.
8. Meanwhile, prepare the tempering. Heat oil. Add mustard seeds. Let the seeds crackle. Add sesame seeds and fry for a few seconds. Add the green chili and curry leaves and fry for some time. Add water and bring it to a boil.
9. Insert a skewer and check if the khaman is ready or not. If not then keep for some more time.
10. Pour the tempering upon it. Keep it like this for 5-6 minutes.
11. Now make cut marks, garnish with coriander leaves and coconut. Take out on a plate.
12. Serve with ketchup, green chutney.
13. Yummy and moist “Khaman Dhokla” is ready.
Tips:
1. Make sure no lumps remain in the batter.
2. You can use half water and half curd.
3. Let the khaman cool a bit before making cuts in it.
4. If you don’t have lemon juice you can add nimbu sat also.
5. Don't overcook the khaman, else they will turn stiff.
See you soon with a new recipe till then Happy Cooking!!!
This comment has been removed by the author.
ReplyDeleteLoved the recipe. What kind of steamer have you used ?
ReplyDeleteThanks! I have used kadai. I filled the kadai half with water, placed a stand inside it and kept the kha man plate upon it. Then covered the kadai with a plate which is similar in size to kadai, making sure that no steam escapes.
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