Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, khaman dhokla. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Khaman dhokla is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Khaman dhokla is something which I’ve loved my whole life.
Khaman Dhokla Recipe (with Step by Step Photos). Khaman dhokla recipe with step by step photos. Khaman dhokla or khaman as its called is a Usually I prepare khaman dhokla with the steaming method. but when I am short of time I cook it in. recipe is khaman dhokla made with fermented batter and served as a side or main dish. there are many ways and variants of simple khaman dhokla recipe, but this recipe is dedicated to instant.
To get started with this recipe, we have to first prepare a few ingredients. You can cook khaman dhokla using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Khaman dhokla:
- Take 1 cup gram dal (split)
- Take 1 1/4 cup split moong dal (green gram)
- Make ready 1/4 cup split urad dal (black)
- Take 3 tsp rice
- Get 2 cup oil
- Prepare 1 cup curd
- Make ready 3 green chillies
- Get 1 bunch curry leaves
- Take 2 tsp seaseme seeds
- Make ready 2 tsp mustard seeds
- Get 1/4 tsp aesaphotida
- Take 1 salt to taste
- Make ready 3 tsp sugar
- Prepare 2 tsp lemon juice
- Get 2 tsp fruit salt
- Make ready 1 dash dry coconut powder
- Take 1 bunch coriander leaves
Khaman Dhokla (Snacks) recipe, How to make soft Gujarati dhokla Khaman dhokla with detailed step by step photos and video. A famous snack sold in every street of Gujarat. Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty snack has a texture similar to cake.
Steps to make Khaman dhokla:
- soak all dals that is bengal gram, Green gram, and urad dal with rice in water for 4 to 5 hours.
- Then grind it in a mixer with 1 green chilli one cup oil and 1 cup curd, and keep it over night for fermentation.
- To avoid it from becoming more sour keep it in the fridge. Now for cooking grease a plate with oil. In 1 bowl only take the amount of batter which is sufficient for the greased plate. Put some salt and 1 teaspoon of sugar one teaspoon of oil to the batter and mix it nicely. just before putting the batter in the plate add half teaspoon of fruit salt to it and mix it nicely. After mixing immediately put the plate inside the steamer to steam for 10 min.
- After 10 min check by putting a knife if it comes out clean means your dhokla is cooked. Remove from the steamer and let it cool.
- For tempering put 2 teaspoon of oil in a pan. In the meantime add 2 teaspoon of sugar in a cup of water and add lemon juice. After the oil gets heated add mustard seeds and let it sputter then add aesaphotida curry leaves, diced green chillies and last seaseme seeds. After it starts sputtering add the sugar and lemon juice water to the oil and let it boil for a minimum. Then let it get cool.
- By this time the steamed dhokla s might have got cool. cut them into square piece and add the oil tempering on it with a spoon. Garnish it with dry coconut powder and some coriander leaves.
This will be used to steam the dhokla. When the water boils, turn down the heat to medium. Technically dhokla and khaman are different. Dhokla is made from a fermented batter of ground rice and chana dal. Khaman, often called khaman dhokla, is made using either besan (chana dal flour).
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