Main Course
April 14, 2020

KHAMAN DHOKLA

Happy Tuesday loves, here comes another Tuesday with another recipe. But before that I hope that you guys are staying indoors, its the best and the safest thing we can do right now. I know how it feels when you can't go out to celebrate, you can't go out to take a walk which used to uplift your mood but the situation is such. Let's pray and keep hope that its not going to last long, we are all in this together standing strong.   
Coming back to today's recipe, we present to you another purely vegetarian and healthy breakfast recipe-- Khaman Dhokla. Obviously you can have it for your dinner too or you can have it as your snacks as it is prepared from  gram flour which makes it very light and easily digestible. 

And now its time where I share some facts and knowledge about dish of day. You got us right its time for get to know the dish , I hope you guys are loving this section, let me know in the comments below.

  LET'S KNOW ABOUT THE DISH

  • Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujarat and parts of adjacent states.
  • Most people confuses Khaman dhokla with dhokla but they are not the same. I used to believe the same, but Dhokla is prepared by soaking rice and lentils like channa  dal. Then they are grounded into a batter and fermented overnight. 
  • Whereas Khaman Dhokla is a quick version of Dhokla prepared using freshly grounded channa dal or gram flour.
  • Not only their ingredients are different , they differ a lot in taste and their cooking process.
  • The ingredients of dhokla are super rich in protein. This steamed dish is perfect for people working on weight loss.
  • Since it is prepared using gram flour that too in fermented form, it makes the Khaman rich in folic acid , thiamin, biotin and vitamin K .
So here is my recipe of Khaman Dhokla for you . Also we are making it in a kadhai , so forget your stress of finding or buying a Dhokla utensil.
INGREDIENTS (serve-- 4-6)
  • Gram flour -- 2.5cups
  • Eno- 1packet 
  • Salt --according to taste
  • Sugar--- 4tbsp.
  • Turmeric powder--- 1tbsp.
  • Water-- 2 cups
  • Curry leaves --- 8-10 
  • Green chilli--- 2-3(slit from the middle)
  • Mustard seeds--- 1 tbsp.
  • Refined oil -- 3tbsp.
  • Asafoetida -- a pinch
 COOKING STEPS:-
For preparing the Dhokla we first need to prepare a medium consistency batter.

Take a mixing bowl and add all the dry ingredients to it i.e. gram flour, salt as per taste, turmeric powder and 1.5 tablespoon of sugar to it.
      Gradually add water to the bowl to prepare a medium consistency batter. Make sure you add the water gradually, otherwise it will become watery. Wisk the batter properly while adding water to it. We need to prepare a lump free batter.
        The next step is to add leavening agent which will ferment the batter and makes it fluffy. So here I have used a packet of Eno for that. If you can't find Eno, you can add a tbsp. of lemon juice and 1/2 tbsp. of baking soda. Lemon juice will activate the baking soda resulting in a fluffy Khaman. 
          So add Eno to the batter and mix it well, just don't overmix or it will loose all its air bubbles which will ultimately makes it dense. If you are using the other two ingredients as leavening agent follow the same step. While adding Eno you will notice that the batter is getting fluffy.
            Now its time to cook the Khaman, for that take a kadhai and fill it with 3-4 cups of water and let it simmer. while the water is getting ready to cook take a tin pan or a cake pan or a steel bowl, greace it with some refined oil and transfer the batter in it.
              When the water starts simmering, put the tin pan carefully and gently in the kadhai, cover the lid and cook it on a low to medium flame.
                Make sure after adding Eno to the batter, the batter has to go  straight into the kadhai. 
                  It will take around 20-30 minute for the Khaman to get cooked.  Check the Khaman using a toothpick, prick it in the middle , if the toothpick came out neatly it means the Khaman is cooked properly and its the correct time to switch off the flame. 
                    After switching off the flame don't remove the lid immediately, let it cool completely and till then the Khaman will get cooked by the remaining steam, meanwhile let's prepare for the tadka.
                      Take a tadka pan , heat 2 tbsp. of  refined oil, add a pinch of asafoetida, mustard seeds, curry leaves , and green chilies in the tadka pan, fry them for 2 seconds and when they stop splattering add 1/2 cup of water and 3-4 tbsp. sugar to it. Let it come to a boil, switch off the flame now and pour the tadka onto the Khaman and cover the lid so that the Khaman absorbs all the flavors of tadka.
                        Leave it for 5-6 minutes after that take the Khaman out of the pan, cut them into pieces and serve them with some peanut chutney or coconut chutney or coriander dip.

                        And here your delicious Khaman Dhokla is ready to blow your mind. I love it for its taste but I love it more because its so quick and easy to prepare.   
                        I hope you will like the recipe and will try this one. Let me know your thoughts about this recipe in the comments section below. Share it with your friends and family who loves Gujrati food and is missing them in this lockdown period. 
                        If you try your hands on this don't forget to share the picture with us . You can connect to us on my 
                        Instagram page--@neehaa7281
                        Previous blog-- Bihari Aloo Dum

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