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KHAMAN DHOKLA Recipe | | Main Course Recipe by Shweta |
| | INGREDIENTS | 2 cup(s) Bengalgram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
1\2 teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil for seasoning
1 teaspoon(s) each of mustard and sesame seeds
grated coconut and finely chopped coriander leaves to garnish | | METHOD | Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. Boil water in the steamer. Grease a metal dish (thali) or something like a cake mould.
In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix. Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer. Steam for about 11 minutes or till done and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
Heat the oil for seasoning in a pan. Toss in the mustard seeds and fry till they splutter. Add the sesame seeds and fry briefly till they are light brown and aromatic. Pour this over the steamed dhoklas.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney (Hari Chutney) and or tomato sauce.
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