Recipe – Khaman Dhokla / Microwave Khaman Dhokla

Aviary Photo_131472956241721107Preparation time: 12 hours

Cook time: 15-20 minutes

Serves: 2

Ingredients:

For the Mix:

  • Besan (Chickpea flour/ Gram flour): 1 cup
  • Curd: 1/4th Cup
  • Salt: 1 1/2 teaspoon or to taste
  • Hing(Asafoetida): 1 pinch
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Water: 1/4th Cup or as required
  • Ginger, green chili paste: 1 teaspoon(optional)
  • Eno (Fruit Salt): 2 Teaspoon

For tempering

  • Oil: 1/2 tablespoon
  • Curry leaves: 6-8
  • Mustard Seeds: 1 Teaspoon
  • Sugar: 1 Teaspoon
  • Water: 3 tablespoons
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces

For Garnish:

  • Fresh Coriander leaves: 2 tablespoons or as required
  • Grated Coconut: 2 tablespoons

Method:

  • Beat the curd in a bowl. Add besan and mix well. Add little water, if required, to make a thick batter. There should be no lumps in the batter. Cover it and keep it 7-8 hours or overnight to ferment.
  • Add salt, hing, turmeric powder, ginger chili paste and make a smooth batter with a thick dropping consistency.
  • Grease a pan in which dhokla will be steamed. Pan should almost be double in size as the batter will rise up while steaming.
  • Add Eno in the batter and mix it softly.
  • Shift the batter to the greased pan.
  • Steam the dhokla for 15 minutes or microwave the batter in a microwave safe bowl for 5 minutes.
  • Take out the dhokla plate from the steamer and wait for 5 minutes.
  • Transfer the dhokla to another plate.
  • Cut the dhokla into square pieces using knife.
  • To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turn off the heat.
  • Spread the tempering on top of the dhokla pieces and leave it for 2-3 minutes.
  • Garnish with fresh coriander leaves and grated coconut.
  • Serve with chutney.

 

Aviary Photo_131472955601440571

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