Instant Khaman Dhokla

-

 


    Dhokla is the quintessential Gujrati dish which is a sort of Mascot for the Gujrati Culture Worldwide. It can be a breakfast or snacking dish made from either fermented Rice or Gram Floor. It has been a part of the Gujrati Cuisine for at least 500 years. 

    Traditionally dhokla was made from rice floor & Khaman or simply Khaman Dhokla can be made from Bengal Gram Floor.  The yellow colored Khaman has become so famous that it is regularly confused with the name Dhokla.  Here we shall be discussing the recipe for the Instant Khaman version. Authentic Khaman was prepared by fermenting the Gram Floor overnight and without using any soda. But since not everybody has the time for the preparation & prerequisites these days the instant Khaman has become the norm.

Lets begin.

Prep Time:

20 mins
Cook Time:
20 mins

Ingredients:
  1. Bengal Gram Floor(Besan) - 1.5 Cups
  2. Water - 1.5 Cup
  3. Diced Ginger - 2 Tbsp
  4. Diced Green Chilies - 2 tbsp
  5. Curry Leaves - 10-15
  6. Fresh Coriander - 1/2 cup
  7. Oil - 5Tbsp
  8. Black Mustard Seeds - 1/2 Tsp
  9. Jeera - 1/2 Tsp
  10. White Sesame Seeds - 1/2 Tsp
  11. Lemon Juice - 2Tbsp
  12. Turmeric - 1/2 Tsp
  13. Sugar - 1Tbsp
  14. Salt - 1 tsp
  15. Asafetida - a pinch
Procedure:
  • Take 1.5 cups of Besan in a large mixing bowl.
  • Add 1 cup of water.
  • Add diced green chilies, diced ginger, a pinch of asafetida, 1/2 tsp salt, 1/2 tsp turmeric.
  • Mix well into a smooth water.
  • Now keep the batter aside for 15 mins.
  • While waiting, set a large steamer on the stove to preheat.
  • While waiting, we have one more task that is to preparing the tempering mixture.
  • Take 3Tbsp oil in fry pan.
  • Add the jeera, sesame seeds, mustard seeds, diced green chilies, fresh curry leaves.
  • Wait for the mustard seeds to sputter.
  • Now add 1/2 cup of water,  1Tbsp sugar, 1/2 Tsp salt.
  • Simmer for a minute and then take of the heat.
  • After 15-20mins again whisk the batter for a minute or two.
  • Add pouch of store bought fruit salt or 1Tsp of baking soda to the mix.
  • Whisk till the batter is frothy.
  • Pour the ready batter into a greased(with oil) round(7 inch) or ideally square tin.
  • Put the tin immediately in a pre-heated steamer.
  • Steam for 20 mins.
  • After 20 mins, check if the Khaman is ready by inserting a toothpick and see if its cleaning.
  • Remove the Khaman from the tin by gently inserting at the sides & inverting the tin on a plate.
  • Cut into small square pieces.
  • Now add the tempering mixture and serve hot with green chutney or simply tomato ketchup.
If you liked this recipe, stay tuned to my blog for more recipes, travel logs and much more.

Comments

Post a Comment

Popular posts from this blog

Tomato Ketchup

-
Image
  Various varieties of Tomato Ketchup have been around since the first one was published in a cook-book by James Mease in 1812 more than 200 years ago. American cooks later started adding sugar to ketchup in the early 20th century. It was the F&J Heinz company that started selling ketchup in 1876 and made it the household item it is today by the early 1900s. Since Sodium Benzoate was banned in 1906 for use as a preservative, the current version of ketchup using sugar & vinegar as natural preservatives was developed. Like every year, I sowed hybrid tomato seeds in my kitchen garden, and I maintain 20 plants which yield up to 5kg per plant easily. Since the past 3 years, to preserve these high-quality organic home-grown tomatoes, I started making ketchup so that it may be stored for up to 6 months easily. Mind you, this recipe is lengthy, easy to get wrong and tedious, so not for the faint of heart. This recipe also uses onions & garlic, but they are optional.   Prep Time: 20
Read more

Chettinad Spice Mix

-
Image
  Chettinadu is the land of  the Chettiars who are the mercantile, weaving & agricultural people to the south of India mainly in the states of Tamil Nadu & Kerala. Chettinad cuisine is the cuisine of the Nattukotai Chettiars or Nagarathars. In addition to the traditional Southern Indian Staples like Coconut, Legumes & Pulses, during their centuries of participation in the spice trade, the people of Chetiinad added many spices to their cuisine like Indonesian Nutmeg, Ceylon Cinnamon, Madagascar Cloves, Tellicherry Pepper and sometime even blue Ginger from Vietnam & Laos. Chettiars were traditionally vegetarian, and to this day, their traditional & festive feast remain vegetarian. Centuries over centuries of delicately mixing & layering spices, we got the our beloved Chettinad Spices Mix which can be used in a variety of vegetarian and non-vegetarian dishes.    I always recommend getting the choicest whole spices from your trusted market and making all kinds of gr
Read more

Veg Biryani

-
Image
It is said that Biryani is India's most preferred take-out or order at home dish. This has to do with the general notion that biryani is very difficult to make and must be ordered from a restaurant to save the hassle. Even those who do make it at home reserve it for very special occasions.       Here we will be learning a relative quick and easy way of making Biryani but with vegetables. There basically two types of Biryani i.e. Kacchi & Pakki. In Kacchi Biryani, layers of marinated meat or vegetables with alternating layers of partially cooked rice and condiments are steamed and cooking happens by the ingredient's own moisture for at least an hour. A yoghurt based marinade at the bottom of the cooking pot provides additional moisture and flavor. Potatoes are in the bottom most layer (borrowed from Iranian cuisine) and provide moisture for cooking.      In pakki Biryani which we shall be making, the meat or in this case vegetable and rice are partially cooked separately wit
Read more