Khaman Dhokla

Gujarati food is popularized outside Gujarat by a wonderful delicacy called 'Dhokla'. It is easy to make these Dhokla and various innovative versions of this dhokla are available in the Dhokla houses. Today, I am going to share the basic version of Dhokla which can be later innovated for variations.

(This is my Mom' recipe. Thank you Mom for this wonderful recipe.)

Ingredients:

Besan/Gram flour- 2 cups

ginger-chili paste - 1 tbsp

Sugar- 2 tbsp

citric acid/ nimbu ka phool- 1/2 tsp

Curd- 4 tbsp

salt- as per requirement

Lukewarm water- 1 1/2 cup

Baking soda- 1 pinch

For tempering:

oil- 1 tbsp

mustard seeds- 1 tsp

sugar- 2 tbsp

salt- as per taste

water- 1/2 cup

curry leaves- 10-12

Procedure:

Mix Besan, sugar, citric acid, curd and lukewarm water well. 

Close the vessel and let it rest overnight.

It will make a mixture with this consistency.

Next day, mix it well again. Add a pinch of baking soda.

Pour warm water on it.
Mix well. Do not beat it. Just mix it in uni-direction.Immediately place the mix into the thali.

Close the utensil containing the dhokla mix and steam the Dhokla mix 10 minutes on full flame and 10 minutes on slow flame and check if the dhokla are ready.To check if the dhokla is ready, insert a knife in it and see if it comes out clean as it was earlier. If so dhokla is ready.

Cut the dhokla into pieces. 

Now, heat oil for the tempering. Add the mustard seeds. Once the seeds crackle, add curry leaves. Add half a cup of water in it and add salt and sugar to it. Tempering is ready. 

Spread this tempering on the dhokla pieces.

Garnish with chopped coriander leaves and fresh shredded coconut.

 

Yummy dhokla is ready to eat. Serve with fresh green chutney and enjoy the delicacy.