Khaman Dhokla

Good dhoklas are light and fluffy. They appeal to the young and old alike.

Preparation Method

1. Wash and soak dal for 4-6 hours.
2. Drain and keep water aside.
3. Use little water at a time, for grinding dal.
4. Grind to a thick batter of pouring consistency. Whip till frothy. Add chillie paste, asafoetida, turmeric powder and salt to the batter.
5. Lightly grease the dhokla plates with oil.
6. On a high flame boil water in the steam cooker.
7. At the time of steaming, add eno, oil, sugar and lemon juice to the batter. Whisk well. Pour it equally in each plate.
8. Place plates in the steam cooker for 15-20 minutes. Remove the steamed dhokla plates. Sprinkle little water over the dhokla. Cool them. Cut them into square pieces. Gently remove them with a spatula. Place in a bowl/plate.

To Proceed

1. On a high flame, heat oil in a ladle. Add mustard seeds. As they crackle, add green chillies, curry leaves and asafoetida.
2. Pour tempering evenly over the dhokla pieces. Mix well. Garnish and serve hot with green coriander chutney.

Serves : 6-8 Ready In : 45 Minutes Level : Easy Tithi : No Cuisine : Gujrati

Ingredients

• ~ INGREDIENTS ~
• 1 1/2 cups split bengal gram
• pinch of asafoetida and turmeric powder
• 1 1/2 teaspoons eno or 1/2 teaspoon soda (edible)
• 2 tablespoons lemon (juice)
• 2 1/2 teaspoons castor sugar to taste
• 2 green chillies (paste)
• 2 tablespoons oil (warm)
• 1/2 cup water (drained)
• salt to taste
• For the Tempering
• 6 tablespoons oil
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• 3-4 green chillies (slit — deseeded)
• pinch of asafoetida
• To Garnish
• coriander leaves (finely cut)
• fresh coconut (grated)
• 2 teaspoons oil (to apply on plates)

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