Khaman Dhokla

This Sunday the appeal of soft, fluffy Khamans beckoned us! And lo behold...we thoroughly enjoyed making it, devouring it and then appreciating Amma for the yummiest Dhoklas! Nothing like a perfect flavoured Dhokla..perfect softness, perfect shape...the tadka of rai, white til and green chilli, the heavenly aroma of the fresh dhania and of course the  very faint sweetness from the freshly grated coconut. Adding flavour to this awesomeness are the three musketeers - Coriander Chutney, Sweet Tamarind Dates Chutney and Tomato Sauce!!!

Ingredients:

1 cup Besan | Chick Pea Flour, sieved

1/4 cup Dahi | Yogurt, beaten

3/4 cup Water, warm, for batter

1 tsp Ginger - Green ChilliPaste

1/4 tsp Haldi | Turmeric Powder

1 1/2 tsp Lemon Juice

1 tsp Fruit Salt

1 tsp Oil, for greasing Dhokla Plate

2 tsp Oil, for tempering

1/2 tsp Rai | Mustard Seeds

1 tsp White Til | Sesame Seeds

1 tblsp Fresh Coconut, grated

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1/3 cup Water, for pouring on dhokla

1tsp Sugar

To taste Salt

Method:

• Add water in the steamer and keep on gas on high flame.  The water must have been heated for 4 to 5 minutes before the Dhokla plates are kept inside the steamer.
• Grease the Dhokla Plates or any plate that can fit inside the steamer. 
• In a mixing bowl, add the besan, ginger- green chilli paste, haldi, lemon juice and yogurt and mix well. Add warm water and mix well to make smooth batter with no lumps. 
• Add the fruit salt into the dhokla batter and mix well. In case you are making more than 1 batch, divide the batter as per your batches, add fruit salt ONLY when you are ready to steam that batch.
• Pour it immediately into the greased plate and steam them for 15 minutes.
• After 15 minutes, remove the dhokla plate. Insert a knife of toothpick in the dhokla and if the knife/toothpick comes out clean, then dhoklas are cooked, else steam for 2 more minutes. Cut the dhoklas to your desired shape - square | diamond shape.
• In a vessel boil water and add sugar. Once the sugar dissolves and the water comes to a boil, pour the same on top of the dhoklas. This will ensure the dhoklas become fluffy and remain soft and also give them the mild sweetness.
• Make a tempering of the rai and white til.
• Pour the tempering on top of the dhoklas.
• Garnish with finely chopped coriander leaves and freshly grated coconut.
• Serve Khaman Dhoklas with Fresh Coriander Chutney, Sweet Tamarind Dates Chutney and Tomato Sauce.

These Khaman Dhoklas can be had as Breakfast | Snack | Appetizer....whatever be the occasion...do try and enjoy these lovely easy to make Khaman Dhoklas!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.