Saturday, 3 November 2012

Khaman dhokla

Khaman dhokla

Besan (kadala mavu) - 1 cup (200 gms)
Rava -1 teaspoon
Sugar -2 teaspoons
Lemon juice - 1 spoon
Salt to taste
Ginger and chilli paste - 1 teaspoon
Asofetida -1 pinch
Sour curd -2 teaspoons
Oil  -1and half tablespoons
Turmeric -1 pinch
Eno fruit salt (plain) -1 teaspoon
Water -for mixing

For tadka (tempering)

Oil -1 tablespoon
Mustard seeds -1 teaspoon
Til(sesame) and jeera(cumin) - one pinch each
Green Chilli - 1 finely chopped
Drinking water -4 table spoons
Coriander for garnish

The first step in this item is to oil a flat vessel for steaming the dhokla and boiling the water in the cooker in which it is going to be steamed. The vessel should easily fit into the cooker and should not touch the boiling water at the bottom. So place a smaller vessel; half filled with water to serve as a stand.

Combine besan, rava, sugar, lemon juice, salt, ginger-chilli paste, asafetida, sour curd, oil, turmeric and enough water to make a batter that is similar to that used for Bhajjis or pakoras (almost like dosa/idli batter). It is easier to do this with a tablespoon. When the batter is smooth add Eno. The batter will froth a little. Immediately transfer it to the oiled flat vessel and steam for 15-18 minutes.

Check with a knife to see if it is cooked. The knife should come out dry.  Remove from fire. Prepare the tadka by heating oil and adding mustard seeds, jeera, til and green chillies. Remove from fire and add the drinking water to the tadka and pour over the khaman. The water will get absorbed and soften the khaman. Cut into cubes once cooled and garnish with coriander.

Note: Ensure that the Khaman Dhokla is cooled before cutting otherwise the pieces may not come out intact as you can see from the picture.

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