Khaman Dhokla

Dhokla is a famous gujrati dish. It is a very healthy snack. There are various ways to make dhoklas. Some are made by soaking chickpeas and besan over night. There is khaman dhokla, moong-dal dhoklas, khatta dhokla which is white in colour also there is nylon khaman dhokla which is made from besan. It is also said that the khata dhokla and idlis are cousins. Well whatever be it I enjoy them both…and them being cousins sounds really cute to me…. :) the best dhokla that I like is the sandwich dhokla which is white and yellow with green chutney in the centre… the list doesn’t end here there is still rava dhokla, green peas dhoklas, mixed dal dhoklas, etc….

Ingredients

350 Gms Gram flour         

1 cup Curd (yogurt)    

1 Tbsp Chopped Green Chilies

1 Tsp Mustard seeds            

1 Tsp Ginger (Chopped)

1 Tsp Soda bi-Carbonate     

½Tsp Turrmeric Powder

½ Cup Fresh Grated coconut

A Few Coriander Leaves to Garnish

1 Lemon

2 Tbsp Oil

Salt to Taste

Method

1. Beat the curd well. In a bowl, take the gram flour, add the curd and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt, cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.
4. Keep the steamer ready on the flame.
5. Grease a dhokla mould or a shallow cake tin with a little oil.
6. In a small bowl take soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.
7. Pour the batter into the greased mold and steam for 10-12 minutes.
8. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.
9. Heat the remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
10. Garnish with chopped green coriander leaves and grated coconut.