Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Khaman Dhokla Recipe
Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Hing 1 pinch
Curry leaf 4-5
Sugar 1 tbsp
Water 4 tbsp
Fresh coriander leaves chopped 2 tablespoons or pudina chutney
Coconut scraped 1/2 cup(optional)
Take fresh gram flour in a bowl. Add packaged or home prepared yogurt and near about one cup of lukewarm water and mix it properly. Avoid lumps. Add salt to taste and mix again until no lumps are left.
Leave it aside to ferment for 3-4 hours. When prepared gram flour mixture has fermented, add turmeric powder and green chili-ginger paste into it. Mix. Heat the steamer. Grease a thali with olive oil.
In a small bowl take freshly prepared lemon juice, soda bicarbonate, one teaspoon of oil and mix well. Add it to the batter already prepared and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Cover with the lid and steam for 10-12 minutes. When it is little cool, cut the matter into squares and keep in a serving bowl/plate.
Heat remaining oil in a small flat pan. Add mustard seeds and curry leaf and asafoetida. When the seeds begin to crackle and spread a saute smell, remove and pour over the dhoklas.
Now in a pan boil water with sugar and make a thin sugar syrup and pour it over dhoklas
Serve with your own creativity, garnished with chopped coriander leaves and scraped coconut(optional) or with pudina chutney.