Khaman Dhokla - Indian Cooking Challenge July 09

The dish we are presenting for Indian Cooking Challenge, an ongoing event, introduced by Srivalli is the most popular Gujarathi snack, Khaman Dhokla.

Srivalli had sent us the recipe and every point that were put across was discussed and cleared.

We were ready as ever for the challenge.

Here goes the recipe for spongy,delectable dhoklas.

Makes 20 medium sized pieces.

Ingredients:

For Batter:

Bengal Gram flour / Besan - 200 grams (1 & 1/2 cup)

Curd - 1/2 cup (not very sour)

Water - 1/2 cup

Cooking Soda - 1/2 teaspoon

For seasoning:

to be mixed to the batter (to be added just before steaming)

Oil - 1 tbsp

Turmeric powder a pinch

Green Chili - 1 - 2 long (as per taste)(make a paste)

Sugar - 1 teaspoon

Citric acid - 1/4 teaspoon
Salt to taste

Eno - 1 sachet of 5 grams (1 teaspoon) (green colour fruit lime)
+some more to sprinkle or dust the plate ( about 2 grams)

For tempering:

Sesame seeds

Mustard Seeds

Curry leaves

Grated coconut

Coriander leaves

Green Chillis

3 teaspoons water + 1 teaspoon Cooking Oil to be topped on dhoklas.

Method to prepare:

Mix first 1/2 cup curds with ¼ cup of water. To this, add the gramflour and mix well to get a lumpfree batter.
The consistency should be of idli batter, more of dropping than pouring consistency.

Gradually add more water if needed, else, add the soda.

Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate or ring over which you will have to use a deep plate for steaming the dhoklas.( Thali plate can be used for steaming.)
Just before steaming, grease the plate with little oil and dust with Eno fruit salt.

Mix the citric acid, oil, salt, sugar, green chili paste and turmeric powder to the batter.

Mix well. (This has to be done just before pouring to the plate.)

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter , mix gently, while you mix you would see bubbles rising in the batter.
Immediately pour the batter to the plate.

Place the plate carefully inside the pressure pan and cover with lid. (You need not use the whistle) When the steam escapes the outlet in a gush, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then the dhoklas are done.

Cover back and let it remain on flame for a further one minute and switch off the gas and allow it to rest for 5 minutes before opening the lid.

In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies.

When mustard starts popping, remove and pour over the dhokla.

Cut desired size and shapes. Serve with green chutney, for which recipe is given below.

Some points to take care are :
The batter should be filled to only 1/2 as it will rise up.

After adding eno the batter should not rest.

Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently.

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Green chutney

Green chili - 4-5 pieces.

Coconut - 4- 5 pieces

Coriander - a small bunch

Mint leaves few

Cumin seeds - 1/2 tsp

Lemon juice -1 big lemon extract

Salt to taste

Take all the ingredients except coriander and lemon juice in a food processor.

Grind to a smooth paste.Then add the coriander and again grind.

Remove to a bowl, add the lemon juice.

Serve with Dhoklas.

I enjoyed making these dhoklas, now it is your turn to try and enjoy. Cheers !!!!