This is very tasty KHAMAN DHOKLA recipe. This KHAMAN DHOKLA is very tasty and very easy to cook at home.
Preparation – 10 minutes
Cook – 35 minutes
Ready In – 45 minutes
- Gram flour – 150 gm or 2 cup
- Ginger and Green chili paste – 2 tsp
- Semolina(suji) – 2 tbsp
- Salt to taste or 1 tsp
- Turmeric powder – 1/3 tsp
- Sugar – 1.5 tsp
- Fruit salt(ENO flavoured) – 1 tsp
- Lemon juice – 2 tbsp
- Cooking oil – 1 tsp
- Water (lukewarm) – 1/2 glass or 120 ml
Ingredients TADKA or TEMPERING
Green chili – 3-4 split
Mustard seed – 1 tsp
Asafoetida(hing) – 2 pinch
Sugar – 1/2 tsp
Salt to taste or 1 tsp
Coriander leaves – 1/2 cup
Cooking oil – 2 tbsp
Direction for DHOKLA
First of all stain the gram flour in a bowl and than add semolina, sugar and lukewarm water and mix it well make a medium thick batter and add lemon juice and mix it and cover it and leave it for 15 minutes.
Now take a deep pan and add 2 glass water in it and put a stand in it. Now turn on the flame, cover the pan and let the water come to boil. Meanwhile , grease a deep plate or bowl with oil and keep it aside.
After 15 minutes , stir the batter add turmeric powder , salt to taste, ginger green chili paste and mix it well. Now add 1 tsp oil and mix it again. Now add fruit salt (ENO) and 1 tsp water and mix it for 10-12 seconds and immediately , pour the batter into the greased bowl or deep plate.
Open the lid of deep pan and place the batter tin inside the pan. Now cover the pan and steam it for 20 minutes on medium flame. Do not open the lid in between.
After 20 minutes open the lid and check the dhokla with knife. If dhokla is cooked then turn off the flame or if dhokla not cooked well then cook it for more 5 minutes.
Direction for TADKA
Turn on the flame, heat a tadka pan , add oil and let it heat properly. Add asafoetida and mustard seed and fry it for 15 seconds than add green chili , curry leaves and fry it for 15 seconds.
Now add sugar and salt and fry it for more 10 seconds and turn of the flame.
Now take out the dhokla from tin to a plate and cut it into pieces and pour the tadka on top.
GARNISHED WITH CORIANDER LEAVES, AND SERVE IN A PLATE WITH TOMATO CHILI SAUCE.