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.
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