Khaman Dhokla Recipe
Gram flour 2 cups
Yogurt 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
chili-ginger paste 2-3 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Coriander leaves 2 tablespoons
Coconut scraped 1/2 cup
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chili-ginger paste. Mix. Heat the steamer. Grease a thali.
In a small bowl take lemon juice, baking soda, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Cover with the lid and steam for ten minutes. When a little cool, cut into squares.
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Garnish with chopped coriander leaves and grated coconut while serving.
This is one of the most popular Gujarati snacks. Made with some easily available ingredients this dish is a perfect fusion of sweet and tangy flavors garnished with grated coconut and coriander leaves. Here’s how you can prepare this interesting snack at home.
1 cup Gram flour (Besan)
2 pinch salt
1/2 teaspoon powdered turmeric
1 pinch asafoetida
3 cup buttermilk
4 green chili
3 tablespoon Refined oil
1 tablespoon lemon juice
1 teaspoon mustard seeds
1/4 bunch coriander leaves
Take a glass bowl, sieve besan. Make a fine paste of green chilies and ginger.
Oil the sides of a stainless steel thali with a little oil, to prevent the khandvi mixture from sticking and to ease the process of rolling the Khandvi. Mix the besan with ginger-green chili paste, salt, turmeric powder, lemon juice, and buttermilk, taking care that no lumps are formed.
In a thick bottomed pan, cook this mixture by stirring continuously, till it becomes a smooth thick batter. It takes a few minutes to get this ready. Quickly spread portions of the mixture over the oiled inverted thali or marble table top as thinly as possible while the batter is still very hot.
When cool, cut into strips two inches wide and roll them tightly and taking care that you don t break them. Heat two tablespoons of oil and add a pinch of mustard seeds. When they crackle ass coriander and pour over the pieces. and garnish with grated coconut.
It tastes best with coriander chutney, coriander mint chutney or garlic chutney.