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Khaman Dhokla
Nb persons: 4
Yield:
Preparation time: 5 min
Total time: 20 min
Source:
1 Cup Gram | Flour, (chickpea flour) |
1 tablespoon | fine semolina |
1/4 teaspoon | turmeric |
1 teaspoon | sugar |
1/3 teaspoon | salt |
1 tablespoon | lemon juice |
1 tablespoon | oil |
1/2 tablespoon | ginger paste |
1 | green chili, (paste) |
1/2 cup | water |
1/4 cup | water, (see notes) |
3/4 teaspoon | eno |
1 tablespoon | water, (to activate eno) |
To Temper | |
1tablespoon | oil |
3/4 teaspoon | mustard seeds |
1 sprig | curry leaves |
2 slit green chiles | |
1 to 2 tablespoons | sugar |
1/2 cup | water, (adjust as needed |
To make the Dhokla
Combine the gram flour and semolina and turmeric together and whisk.
Combine the Sugar thru the 1/2 cup water and then add to the gram mixture.
Blen well until no lumps form. Add more water up to 4 tablespoons to make a batter that coats the back of a spoon but not too thin. Prepare a steamer with a trivel in it to steam the pan. (make sure the pan you use fits in the steamer. I use a 8 inch round cake pan.
Once the steam is going in the pan.
Add the 3/4 teaspoon eno and 1 tablespoon of water to activate the eno. Stir until combined.
Pour into the greased cake pan.
Place in steamer and steam for 20 minutes or until knife inserted in middle comes out clean. Cover and let sit for 5 min more in steamer.
To temper the spices.
Heat the oil in pan, add the mustard seeds when they crackle add the curry leaves and chiles when they begin to crisp add the sugar and water. Let come to a boil and turn down heat. Cover and let sit to cool.
When Dhokla is done. Run a knife around the edge of pan, place a plate on top and invert the dhokla on to it. Take the tempered spice mix and pour over the top.
Cool Completely.
Spinkle with toasted sesame seeds and coconut and coriander. Let cool. Cut into squares and enjoy.
Makes 3-4 servings
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