Khaman Dhokla

5:53 PM

Khaman Dhokla

Preparation Time - 45 minutes
Serves- 6-8



Ingredients :

For Dhokla:

 Rice - 1 cup
 Horse bean - 1 cup
 Split green gram - 1 cup
 Sour buttermilk - 3 cups
 Green chilies crushed fine - 2
 Ginger grated fine - ¼ tsp
 Soda bicarb - ½ tsp
 Oil - 2 tbsp
 Red chili powder - 2 to 3 pinches
 Coriander finely chopped - ½ tbsp
 Turmeric Powder- 1/2 tbsp
 Salt to taste

For Tempering:

 Curry Leaves- 5-6
 Mustard Seeds - 1tbsp
 Green Chillies - 3-5
 Sugar - 1/2 tsp
 Salt - 1/2 tsp
 Water- 1/2 cup

Method :

 Mix the rice and pulses.
 Wash, drain and dry on a clean cloth for a few hours. The grain should be completely dried.
 Grind to a coarse flour in dry grinder or at the flourmill. This flour should be like very
fine in texture (much like semolina). Store in airtight container and use as required. Will keep good upto 2 months.
 To make khaman, take 1cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
 Dissolve soda-bicarb in the oil. Add to batter. Mix all ingredients except red chili powder ,turmeric powder . Pour immediately in a 6" diameter. And 6”thick greased mould.

                                           


 Steam over water either in a cooker or steamer for 10-15 minutes (without the whistle if using a pressure cooker).

 Pierce knife, and check, it should come out clean if done. Sprinkle the chili powder and coriander, and steam again for 2-3 minutes. Cut into squares or diamonds.

                                       

 Now Its time to make tadka or tempering. Heat some oil in a pan andadd mustard seeds, curry leaves and 3-5 green chillies ,when they crackle add some sugar and salt and 1/2 cup of water and let the mixture boil for 2 minutes.

                                     

 Now spread this tempering onto the dhokla .

 Serve hot with coconut chutney or coriander chutney.


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