A Soft And Spongy Healthy Snack Or Breakfast Dish For Khaman Dhokla
By Samanwita Majumdar, Posted on 19/07/2020 - 5 Comments
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Khaman dhokla is a famous north Indian breakfast and snack recipe. It has a very soft texture and the preparation is also very simple. Dhokla is also a famous street food recipe. You can make dhokla in different variations.
Among all, this dhokla made with besan or chana dal flour is the most delicious. The vibrant yellow colour and the texture will make you more addictive for the recipe.
The recipe which I am showing today is an instant version of khaman dhokla. The chutney for khaman dhokla which I am serving today is tamarind chutney as the tanginess will be so good along with dhokla.
Traditional khaman dhokla
The traditional recipe of khaman dhokla is a very big process, which includes soaking, grinding and fermentation of the batter. You have to soak rice and chana dal for about 8 to 10 hours in the ratio 1:½.
Then you have to grind it along with curd or buttermilk. The consistency of the batter should be like idli batter. And then you have to ferment the batter for about 6 to 8 hours.
Then you have to add all other ingredients like turmeric powder, asafoetida, salt and all. And then you have to steam or microwave the batter to get perfect textured dhokla.
You must fry some mustard seeds and green chillies in enough oil and pour it over the dhokla before serving it. You can also add some coconut scrapings, but it is completely optional.
Khaman dhokla in a microwave is very simple, as you just have to preheat the oven and have to keep the batter for about 25 to 30 minutes. No issues, if you don’t have an oven at home.
Simply steam the batter inside your idli cooker or any other steamer.
In both versions it is completely oil free so prefer which is possible as per your availability in the kitchen. The texture will remain the same in both methods. Try this khatta dhokla and rava dhokla recipes too.
You must serve the khaman dhokla as soon as you prepare it. Otherwise the dhoklas will turn dry and you can’t consume it happily.
When it is hot you really don’t need any side dish as it tastes so good because of our added ingredients.
Do not skip adding tadka to the dhokla as it is most important for flavourful dhokla. You can consume the dhokla along with some green chutney, sweet chutney or any chutneys of your own choice.
If you have leftover dhoklas, steam it again before serving or make dhokla fry.
The calories in dhokla is somewhat high but it is okay to consume in less quantity. The good part is it has a very less amount of oil and the steaming process makes the dhokla healthy.
Ingredients of Khaman dhokla
STEP : 1
Scrape the coconut well and wash and clean the curry leaves. Take the green chili and set it aside. Take the tamarind chutney. (If it is too sour you can boil it in with a little sugar and water too).
STEP : 2
Take the chana dal and add oil to it, the baking powder and the salt. To bring the sweet taste add half a cup of water boiled with sugar.
STEP : 3
Mix all the ingredients by blending them well with a fork and form a fine paste. Make sure it is not to hard.
STEP : 4
Put the above mixture in a microwave for steaming for 3 minutes. By then all the watery content should drain off and it should be well formed. Take out the content from the microwave and put it on a plate to cool.
STEP : 5
Take the whole steamed dhokla and then cut it into 6 pieces as shown in the image so that the individual pieces are formed.
STEP : 6
Heat the oil in a frying pan and add the mustard seeds, curry leaves and green chili and fry them till the curry leaves become crispy. Add the garnishing on the dhokla and they are ready to be served.