How to make Khaman Dhokla

Khaman dhokla is a savory steamed item like idli made from besan. I love the tangy sweet flavour of this dish! It is a rather filling snack and is popular as a Gujarati dish. The recipe that I am going to write down is an instant one. Since, the time I have made this on my own it has become my favourite snack. Initially, I heard from a lot of people that it is difficult to make but when I tried it this way, it was a piece of cake, quite literally. So go ahead and try it today!

Ingredients:

  • 1.5 cups besan/gram flour
  • 1 tbsp rava or semolina (optional)
  • 3 tsp ginger-green chili paste (You may use  a whole chili and ginger and grind it together with the batter in a mixer)
  • 1 sachet of regular eno (for 1 cup of besan) or fruit salt or ½ to ¾ tsp baking soda
  • 2 to 3 pinches of turmeric powder (very little. it reacts with the soda or fruit salt and turns red)
  • a pinch of asafoetida (optional)
  • Salt or as required
  • 1 tsp lime juice
  • 1 cup water (adjust the water according to the requirement) or you can use ready made diluted buttermilk
For tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp white sesame seeds (optional)
  • 1 sprig curry leaves, about 8 to 10 curry leaves
  • 1 green chili, chopped (optional)

Sugar syrup:

  • 1 tsp lime juice
  • 2-3 tsp sugar
  • 1 glass water

How to make:

First prepare the batter –

  1. Grease a steamer pan nicely with ¼ to ½ tsp oil. Dhokla will come out as a cake only if the pan is greased properly.
  2. Take 1.5 to 2 cups besan or gram flour in a mixing bowl or pan.
  3. Add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice, ginger, green chilies and salt in a mixer along with the besan. Add a little diluted buttermilk.
  4. The batter should be thick yet free flowing. the amount of water/ buttermilk required depends on the quality of flour, so add as required.
  5. Stir and then add 1 tbsp rava or sooji if you think the batter is too runny. Rava will soak some water. Stir so that there are no lumps.
  6. Bring to a boil 2 to 3 cups of water in a steamer. Keep the pan in the steamer for a while so that it heats up as well.
  7. Add fruit salt / baking soda to the dhokla batter. It will fluff and foam will form. Baking soda gives the soapy aroma if used in excess and the dhokla makes you feel uncomfortable behind your throat. So I prefer Eno /Fruit salt.
  8. Stir quickly. The fruit salt should be mixed evenly with the batter. Make sure the texture is not uneven.
  9. The batter would froth and become bubbly. You will quickly have to pour it in steamer pan.
  10. Your dhokla is now ready to be steamed.
  11. Leave it for 15-20 mins. Check once in 15 mins by inserting a toothpick. If the batter sticks to the toothpick steam it a little longer.
  12. Once, it is perfectly steamed, take it out of the steamer. Take a small knife and gently slide along the edges and turn it on the plate. It should look like a cake. Cut it in squares.
  13. Make sugar syrup by adding water sugar and lemon juice. Slowly pour it over dhokla. It will take in water. After sometime, add some more.

Tempering:

  1. Heat oil and add mustard when the oil is heated.
  2. Add cumin, curry leaves, green chillies and sesame seeds (til)
  3. Once done, pour it on the dhokla.
  4. You may garnish it with coriander leaves and grated coconut

There is a recipe to make the dhokla in microwave as well but I have not tried it. You can check this website for recipe.

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Cooking Tips for Indian Cooking #1

I have decided, I will learn one thing about Indian cooking everyday. I will refer to Internet, ask my Mom or remember tips from people and note them here. You are free to share some of your tips as well. Let us learn together.

Today’s Tip – Tip #1

When frying, the oil should be in the correct temperature. If its too hot, the outside will get browned up too quickly before the inside gets cooked. If its not hot enough, the fried food will absorb too much oil before getting cooked.

Quick and Simple Basundi

My husband just loves Basundi. People used to tell me it is difficult to make. Even my mom has not tried making it. Someone told me this simple recipe for what I think is one of the most delicious creation by human beings. There is a lot of effort but the procedure is simple.

Ingredients –

  • 1 litre full fat milk
  • 2 cups sugar
  • dry fruits (optional)
  • Kesar optional

How to make –

  1. Pour milk (1 litre full fat milk) in a thick bottomed sauce pan or kadai.
  2. Keep stirring on low flame and stir till it thickens
  3. Once it thickens slightly add sugar and keep stirring.
  4. You will have to stir often so that it does not stick to the bottom. Milk also has a tendency to turn brown or burn.
  5. Let it thicken. There will be milk solid stuck to the vessels. Scrape it and put it back in the basundi mixture.
  6. Add dry fruits if you wish. I like it plain.

Honestly, I got a little tired of the stirring, so don’t go by the picture. But it had a homely taste to it, so it was lovely anyway. For correct reference of how it should look. refer some pictures on the internet.

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