- Mix all the ingredients in a bowl except eno. Now add water slowly and mix simultaneously to avoid lumps. Here it is important to maintain the consistency of the batter. It should be smooth. (Idli batter)
- Keep it covered for at least six hours Pour water in the steamer and heat it on a high flame.
- Grease the plate or thali with oil and put it in the steamer to make the thali / plate warm. Steam it for 15 - 17 minutes over a medium flame.
- Remove from flame and let it cool at room temperature. Make square even pieces with a knife/ pizza cutter and transfer to a shallow bowl.
- Heat the oil in a pan and add the mustard seeds. When they crackle, add the green chilli slits and saute.
- Now add water and simultaneously add the remaining ingredients. Give one or two boils to the spiced water. Turn off the flame.
- Sprinkle evenly over the prepared dhokla. Garnish with fresh coriander leaves.
Pride of Gujarat, Khaman Dhokla is very easy to prepare. Taking less than 20 minutes other than it’s fermentation time, it is a very tasty snack too. The mixture of gram flour and yogurt makes it spongy like a pillow. This mouth watering dish since easy to make and tasty too can be a part of kids’ lunch box also. So, enjoy making the delicious dhoklas.
KHAMAN DHOKLA
#myrecipe
By Sejal Chauhan
Dec, 21st
704
Servings
5 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- 2 cups gram flour/ besan ,2 tbsp suji/ semolina
- 2 tbsp yogurt/ curd, 11/2 tbsp oil
- 11/2 tsp turmeric powder, 11/2 tsp eno fruit salt
- Salt to taste and Water as required
- 3 tbsp oil ,2 green chillies, slits ,3tbsp sugar
- 2 tbsp lime juice, 1 tsp mustard seeds,
- Salt to taste ,Fresh coriander for garnishing
- 1/2 glass water
Instructions
Notes/Tips
I usually leave the batter overnight so that it is well fermented. Grated fresh coconut enhances the taste of the dhokla. Serve with green chutney
