Gujarati Recipe - Khaman Dhokala

Dhokla or Dhokra is more famous in Maharastra and Gujarat.It is originates from the Gujarat.Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Ingredients For Dhokala or Dhokra

Khaman Dhokala

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• salt to taste

For tempering

• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Methord To Prepare Dhokala or Dhokra :

• Mix first 1/2 cup curds with 1/2 water.
• To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
• Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas or Dhokra. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
• Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Thank You!!!!!!!!!!!!!!!