Khaman Dhokla with Coconut Chutney

khaman dhokla cinnamon

Khaman Dhokla is a Sunday favourite when you dont want to cook a breakfast that will take up an entire morning. This takes only about an hour to make including 20 mins steaming.

So this is an instant dhokla recipe, but until I was confident I would add almost double the amount of besan and get the batter ready the previous night.

Ingredients For The Batter:
1/2 cup Gram Flour (Besan)
1 cup Semolina (rava/sooji)
Chopped Carrot and sweet corn
1½ teaspoons Lemon juice
1 teaspoon Eno Fruit Salt
3/4 cup Water
1/2 cup Curd (yogurt)
Oil (for greasing)
1/2 teaspoon Salt, or to taste

For Tempering:
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds, a pinch of Asafoetida (hing)

Garnish
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut

To be served with sauce or coriander-coconut chutney.

Coriander Coconut Chutney
Coriander Coconut Chutney

Add all the dry ingredients for the batter and whisk them well with first the water and then the curd, until there are no lumps. We will add the Eno fruit salt after the batter has been whisked well. If you do not have Eno, you can add baking soda, same amount. You leave this for about 10 mins or until you get the right consistency. The consistency you want here is that of the cake batter when it is fully whisked and aerated. Although traditionally there is no vegetable in it, I added some sweet corn and chopped carrot. The kids will love it, my daughter loved all the colours.

dhokla vessel
dhokla vessel

Once the batter is ready, we will pour the batter in a dhokla stand or a flat bottom container that will fit in your cooker. The more open it is, the better. You can steam them in a double cooker if you have. If you are using a regular cooker, just leave out the whistle. And let it steam for 20-25 mins.

While the dhoklas are steaming, we will the get the tempering ready. Heat about 3-4 tsp of oil, add the mustard, cumin seeds, curry leaves and a pinch of asafoetida in the end. Do not heat it too much, as these spices burn very easily.

Once you have steamed the dhoklas, leave the container open till it cools down a bit. Cut these into squares, but before removing them, add the hot tempered spices evenly on them.

Then remove the dhoklas and garnish them, with grated tender coconut, fresh coriander, and green chilly chopped very well. Serve these with coriander chutney or just some tomato ketchup.

Dhoklas may take 3 or 4 trials to get them right, (at least I did,) but once you do, it is a fun and easy snack that goes with chai / coffee or just for munching.

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