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Posts Tagged ‘Khaman Dhokla’

Sunday Special Breakfast – Khaman Dhokla

As I scratched my brain to make something that did not involve eggs or meat or flour or baking or the south Indian stuff like Idli’s and dosa’s, the options really slimmed down on me. It’s surprising how many breakfast items revolve around using eggs. Then I started thinking, What do the Gujarati’s eat? Lot of them don’t eat eggs. Suddenly, a light flash. Dhokla is such a perfect snack – a traditional Gujarati appetizer. It’s light and still fills you up. I have to admit, I’ve always used the Gits mixes for khatta dhokla and khaman dhokla, never made it from scratch.

This was the time to try it out. A usual that I skipped was use of a pressure cooker. Generally we use the pressure cooker and remove the weight. This time I just added water to a pot and placed a thali with edges on top of the pot and closed it with a lid. It worked !! The Dhokla’s were soft, spongy and moist. I love the yellow color, it almost reflects on the colorful traditions that Gujarati’s are associate with – Navratri, Dandiya’s, they are such enthusiasts – love their spirits and ofcourse the food. Frankly speaking, I do prefer a nice homemade Gujarati Thali over a fancy pizza or a gourmet sandwich, any day.  I made some ‘Chaas’ (basically buttermilk) spiced with Jeera powder, black salt and jaljeera mix. Served it cold. It hit the spot !!

Here’s the Recipe. We made 2 servings ~ about 8 pieces, please adjust proportions to make additional servings.

For the batter
1/2 cup Bengal gram flour (Besan)
3/4 tablespoons semolina (Rawa)
1/2 teaspoon Lemon Juice, 2 tablespoon plain yogurt
1.5 teaspoons sugar, 1/2 teaspoon baking soda
1/2 teaspoon green chilli-ginger paste
3/4 teaspoons Eno, 1 teaspoon salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til) optional – I did not use them
2 green chillies, chopped; a few curry leaves
a pinch of turmeric and asafoetida (hing)
For the garnish
1 tablespoon chopped coriander – I skipped it since I was out of it.
1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the Eno, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into the greased thali and steam for about 10-15 minutes.
4. For the tempering, heat the oil in a small kadhai and add the mustard seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve with green chutney.
December 2017
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