Khaman Dhokla| How to Make Khaman Dhokla?

Khaman Dhokla Recipe:

With this easy step-by-step photo recipe of khaman dhokla, you can get ready delicate and light moment dhokla in less than 20 minutes and you do not need to plan player 8 or 12 hours in development. The mystery of its lightness and the necessity of planning lies in utilizing well-known Eno salt. Take after our simple breakfast recipe with step-by-step photographs and find how simple it is to make mouth-watering conventional khaman at home.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4 servings

Ingredients:

For Batter:

1 cup Gram Flour (Besan/Chickpea Flour)

1 tablespoon Semolina (rava/sooji), optional

1½ teaspoons Lemon juice

1 teaspoon smashed Green Chilli-Ginger (or paste)

1/4 cup Curd (plain yogurt)

3/4 cup Water

1/2 teaspoon Salt, or to taste

1 teaspoon Eno Fruit Salt

1 teaspoon Oil (for greasing)

For Tempering:

2 tablespoons Oil

1/2 teaspoon Mustard Seeds

1 pinch Asafoetida (hing)

1/2 teaspoon Cumin Seeds (optional)

1 teaspoon Sesame Seeds (til)

10-15 Curry Leaves

4 Green Chillies, slit lengthwise and cut into halves

1/3 cup Water

1 tablespoon Sugar

2 tablespoons chopped Coriander Leaves

2 tablespoons grated Fresh Coconut

Directions For Batter and Khaman Dhokla:

1. Take all fixings to get ready for the batter. Pour approx. 2-3 mugs water in steamer at foot and warm it over medium fire. Make beyond any doubt that the steamer is at least 4-5 minutes sometime recently putting the plates (filled with batter) in it. Oil 2 little plates or thalis (4-5 inch breadth) utilizing 1 teaspoon oil.

2. Take 1 cup gram flour, 1 tablespoon semolina(sooji/rava), 1½ teaspoons lemon juice, 1 teaspoon green chilli-ginger paste, 1/4 cup curd, 3/4 cup water, and salt in a bowl. Blend them legitimately into a smooth batter. Make beyond any doubt that there are no lumps.

3. Include 1 teaspoon natural product salt to the batter and mix in one heading for approx. 1 diminutive. You will take note its measure would increment to nearly double.

4. Presently, pour batter promptly into each lubed plate and fill it up to 1/2-inch thickness.

5. Put plates in a steamer and steam for 10-12 minutes over medium flame.

6. After 10-12 minutes, embed a cut or toothpick into the dhokla and check if it comes out clean. If it does, at that point it is prepared something else to cook 2-3 minutes more.

7. Take plates from the steamer and let them cool for a few minutes. Cut feathery khaman dhokla into little squares utilizing a knife.

Directions for Tempering:

1. Warm 2 tablespoons oil in a little dish or treating skillet. Include 1/2 teaspoon mustard seeds and a squeeze of asafoetida (hing). When seeds start to crackle, include 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, 10-15 curry leaves, and 4 green chilies. Sauté them for a few seconds.

2. Include 1/3 cup water and 1 tablespoon sugar and bring it to a bubble; let it cook for a miniature over tall fire. Tempering(tadka) is prepared, pour it over dhoklas and hurl delicately until each dhokla is coated well with tempering.

3. Embellish with 2 tablespoons of chopped coriander leaves and 2 tablespoons of ground coconut. Serve with green coriander chutney.

How to Make Dhokla in a Pressure Cooker:

1. Pour water 1.5-2 cups water into a 3 or 5-liter capacity aluminum/steel pressure cooker and warm it over medium fire for 4-5 minutes sometimes recently putting the lubed plates.
2. Place a little stand or a little bowl in the weight cooker and put lubed plates (filled with batter) over it. You can moreover utilize a dhokla stand in the pressure cooker.
3. Close the pressure cooker cover and expel the shriek. Cook it over medium fire for 15 minutes. After 15 minutes open the top and embed the toothpick or cut to check whether dhokla is cooked or not. If it is not cooked at that point cook it for 5 minutes.
4. If you are making it in huge amounts at that point do not forget to include water in a pressure cooker in each batch.

How to Make Dhokla in a Microwave:

1. Keep the batter aside for 10 minutes to settle in step 2 in the over recipe (sometime recently including eno natural product salt).
2. After 10 minutes, oil a microwave-safe bowl with oil and pour the batter in it.
3. Cover it with a top or a plate and cook on tall settings for 2.5 to 3 minutes.
4. After 2.5 minutes, evacuate the bowl from the microwave and embed a toothpick in the center to check whether it is cooked or not. If it comes out clean at that point it is cooked something else cook more for 20-30 seconds.
5. If you overcook them at that point they may turn difficult so make beyond any doubt that if you are required to cook them for more time at that point check them every 30 seconds.
6. The time required to cook dhokla may change depending on the different microwave settings and amount of batter.

How to Make Dhokla Without Steamer:

1. Take a profound and wide vessel (broader than dhokla plate) with a cover. The plate ought to be smaller than the vessel in which we need to steam them.
2. Pour 1-2 glasses of water into the vessel and at that point put a dhokla plate (filled with batter) over a little stand in it and at that point cover it with a lid.
3. Steam it for 12-15 minutes over medium flame.

Tips and Variations:

• Make beyond any doubt that the steamer is legitimately warmed (at slightest 4-5 minutes) before setting the plates filled with batter in something else, dhokla will take more time to cook and may not turn spongy.
• If you need to get ready dhokla in clusters (for a given sum of a batter), at that point take the given steps.
  1. Prepare batter without including Eno salt and partition it into two equal portions.
  2. Add 1/2 teaspoon Eno fruit salt in one parcel, whisk well for a diminutive, and pour it quickly into lubed thali.
  3. When to begin with clump is cooked, include 1/2 teaspoon Eno natural product salt in remaining batter and take after the same handle as said above.
• After including Eno fruit salt do not keep the hitter for a long time something else dhokla will not be spongy.
• Steam batter over medium fire to make them light. Do not steam it on a tall fire or something else, it will not cook from the inside.
• To plan Amiri khaman, disintegrate dhoklas, pour hardening over it, and sprinkle sev, pomegranate seeds, and cashew nuts. Blend well and serve.

Taste: Sour and Mild Sweet

Serving Ideas: It tastes best with green chutney. It can be served with tea/coffee as a perfect breakfast snack.

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