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Dhokla is a snack from the Indian state of Gujarat made with a fermented batter of gram flour.
Preparation Time: 30 minutes
Ingredients:
Sooji (Semolina, Cream of wheat), 1 cup
Besan (Gram flour), 1 cup
Water, 2.5 cup
Sugar, 2 tsp
Salt, 1 tsp or to taste
Eno or fruit salt (unflavoured) or baking soda, 2 tsp
Mustard seeds, 1 tsp
Curry leaves, 4-5
Olive or Canola oil, 1 Tbsp
Rectangular cake making aluminium dish, size about 7.5inch x 4inch x 2inch, 3
Preparation
Mix throughly all the ingredients except oil in a bowl.
Take a flat bottom wide skillet. Pour 2 cups of water. Invert a cake making empty dish on the base of the skillet.
Take another cake making dish, lightly grease it and fill it with half of the above mixture. Add 1 tsp of Eno and mix well, stirring vigoursly.
Place this dish on the inverted dish in the skillet. Cover the skillet with a plate and put it on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
Remove the lid of the skillet, take out the dish and keep aside.
Repeat the steps 2-5 for the remaining mixture.
Invert the baking dishes on a flat plate to take out the dhoklas. Cut with a knife into 6 or 8 pieces.
Take 2 tsp oil in a big round spoon. Put the spoon on medium heat. When the oil becomes hot, add mustard seeds and curry leaves. Remove after half a minute and pour on the khaman dhoklas.
Serve khaman dhokla with tomato sauce or coriander-mint chutney.
Tips
If the khaman dhoklas become hard, put the cut pieces in microwave for a few seconds before serving, They will become soft and spongy.
You can keep leftover dhoklas in fridge. Before serving put the khaman dhoklas in microwave for a few seconds.
Khatta dhokla, Rasia dhokla, and cheese dhokla are varieties of dhokla prepared by Gujarati households and are now also locally available in sweet shops all over India. Khamman, which is commonly confused with dhokla, on the other hand is made entirely of chickpeas.
The dhokla is then steamed for about 15 minutes on a flat dish and cut into pieces. It is fried in a distinct way, wherein oil is heated with mustard seeds in it, until mustard cracks, then assafoetida and chopped green chilies added to this. Sometimes, equal amount of water also added with little sugar to this oil, and then it is poured over the Khaman, after this only pieces are removed from dish. It is usually served with deep fried chilies and chutney made of besan. It is garnished with coriander and often with grated coconut.
