Khaman Dhokla

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Once I had some vegetarian guests coming over, for which I wanted to make some non-fried snack. That’s when a friend of mine  came to my rescue and gave me this recipe of Khaman Dhokla.  She said that I cannot go wrong in this recipe if I  follow the recipe exactly as given by her. And ………….the dhoklas were a super hit with my guests. None of them could believe that the dhoklas were homemade.   And thereafter I have made these dhoklas an umpteen number of times, much to the delight of my vegetarian guests.  Dhoklas can be served for breakfast, as a tea-time snack or as an accompaniment with your lunch. So, here is the recipe,  go ahead and try this recipe.

Ingredients
1 cup Parimal rice
1 cup Udad dal
2 cups Chana dal
1 packet Eno
1 tsp Turmeric powder
1 tsp Oil
Salt as per taste
½ tsp Sugar

For tempering
1  to 2 tbsp Oil
1 tsp Mustard seeds
1 tsp Sesame seeds
½ tsp Hing                          

For garnishing
1 tbsp Fresh coconut (grated)
1 tbsp Chopped coriander           

Method

  • Wash and soak rice, udad dal and chana dal in water separately for 7 to 8 hours.
  • Grind all the above three ingredients separately.
  • Udad dal should be finely ground to a smooth paste.
  • Rice should be ground a little coarse.
  • Chana dal should be ground, not very coarse and not very fine.
  • Transfer all the three to a longish dabba (container with a lid) and beat the mixture thoroughly for 7 to 8 minutes. 
  • Immediately after beating, put the lid tightly on the dabba. 
  • Keep it for fermentation for 7 to 8 hours. 
  • After 7 to 8 hours, add turmeric, salt, oil and eno to the mixture and mix it well.
  • Pour the mixture on a greased thali and place it in a vessel in which some water is already boiling.
  • Cover it and steam for 10 minutes. 
  • To check if it is cooked properly, poke a knife .
  • If it comes out clean, it means your dhoklas are ready.
  • For tempering, heat 2 tbsp oil in a small pan.
  • Add mustard seeds, sesame seeds and hing.
  • Once the seeds start spluttering, pour the oil on the dhoklas.
  • Garnish with grated coconut and chopped coriander.

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