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Khaman Dhokla ( Non- Fried Snacks )
Author:
EasyRecipes .
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven. These dhoklas can be used to make variants like Amiri Khaman , Rasawala Dhokla and Pav Bhaji Dhokla .
Ingredients
- 1½ cups besan (bengal gram flour)
- 1½ tbsp semolina (rava)
- 4 tsp sugar
- 1 tsp ginger-green chilli paste
- 1 tsp lemon juice
- salt to taste
- 1 tsp fruit salt
- 3 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1 tsp sesame seeds (til)
- a pinch of asafoetida (hing)
- 2 to 3 curry leaves (kadi patta)
- 1 tsp chopped green chillies
- For The Garnish
- 2 tbsp finely chopped coriander (dhania)
- For Serving
- green chutney
Instructions
- Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
- Just before steaming, add the fruit salt and mix lightly.
- Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
- Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
- Pour the tempering over the prepared dhoklas and spread it evenly.
- Cut into pieces, garnish with coriander and serve immediately with green chutney.
