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Give a Try to This Simple Gujarati khaman dhokla Recipe
A popular Gujarati snack, dhokla is known for its savoury, sweet and spicy flavours. While it can be enjoyed by itself, it goes very well with a hot cup of masala chai.
A popular Gujarati snack, dhokla is known for its savoury, sweet and spicy flavours. While it can be enjoyed by itself, it goes very well with a hot cup of masala chai. So in case you are in the mood for some dhokla, we have you covered with a super easy recipe. Ditch the traditional dhokla made with rice and chickpeas flour, and try this easy variation using chickpeas and semolina. The mix makes for a healthy combination and and is perfect as evening snack or even light dinner. Here is a quick recipe for khaman dhokla by chef and author Maunika Gowardhan.
This is what she said in an Instagram post: ‘Savoury steamed cake with curry leaves, ginger and mustard seeds. You can make a traditional dhokla but when you want something instant, this is equally delicious. Served with coriander chutney for dinner tonight.’
Count on this simple Gujarati recipe for a flavoursome time today!
Ingredients
Serves 4
130 gms – Gram flour
2 tbsp – Semolina
Pinch of turmeric powder
2 – Green chillies
6 g – Ginger
1 tbsp – Lemon juice
1 tbsp – Sugar
Salt to taste
150 ml – Water
2 tsp – Fruit salt/Eno
1 tbsp – Vegetable oil
Tadka
2 tbsp – Vegetable oil
1 tsp – Heaped mustard seeds, Sesame seeds
7-10 – Curry leaves
80 ml – Warm water
1 tsp – Sugar,Fresh grated coconut,Roughly chopped coriander
Method
Line a 15cm cake tin with baking parchment and grease the sides with oil. Simultaneously, pound the chillies and ginger into a coarse paste in a mortar and pestle.
In a bowl, sift gram flour; add the semolina, turmeric powder, ginger chilli paste, lemon juice, sugar and salt. Now, add water, bit by bit, and form a thick runny batter. Leave it to rest for five minutes.
Add Eno and stir well. As it starts to form bubbles, pour the batter into the greased cake tin and steam in a sauce pan or steamer for 18-20 minutes on medium heat with lid on. Press dhokla lightly to check if it’s ready. It should feel light and fluffy. Prick it with a toothpick all over to form little gaps for the tempered oil to seep through. This will keep it moist.
For the tadka/tempering, heat oil in a sauce pan and add mustard seeds and let them splutter. Now add sesame seeds and let them colour a bit.
Then add curry leaves, water and sugar.
Once done, pour this over the dhokla and let it soak for a few minutes. Take it out of the cake tin and serve warm garnished with fresh coconut and coriander.
Would you like to try it out tonight?
READ ALSO: Quick Eve Snacks: Try This Amazing Kebab Recipe
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