Khaman Dhokla Recipe | Soft and Spongy Dhokla Recipe | Besan Dhokla Re...

Ingredients

Besan/chickpeas – 1
cup

Semolina – 2 tbl.sp

Ginger green chilli
paste – 1 ½  tsp

Turmeric powder – ¼
tsp

Asafoetida – ¼ tsp

Salt as per taste

Eno salt – 1 ½ tsp

Juice of half lemon

For tempering

Mustard seed – 1 tsp

Sesame seed – 2 tbl.sp

Green chilli – 3 slit
open

Few curry leaves

Sugar – 1 tbl.sp

Little salt as per
taste

Method

In a bowl take
besan, semolina, ginger green chilli paste, turmeric powder, asafoetida,
salt  and mix it well along with batter
to make a smooth batter. Keep it aside for 10 to 15 minutes.

In a steamer pan,
add two glass of water and keep for boiling.

Grease a plate with
oil.

Now add lemon juice
and eno salt  and mix it stirring in one
direction for few minutes.

It will double in size.
Pour in grease plate and let it steam in a steamer for 10 to 15 minutes till done.
Prick it with a knife and if it comes out clean then dhokla is ready

Heat oil in a pan
and temper with the given ingredients. Add water and sugar and salt, cook on a
slow flame till it melts. Off the flame and let it cool down. With the help of
spoon pour on dhokla and serve hot with green chutney and imli /tamarind chutney

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.