KHAMAN DHOKLA !!!!!!

KHAMAN DHOKLA is a very common and popular dish of Gujrath. I tried to prepare dhokla in m/w too and it turned out too good. But forgot to click the pic :( Anyways, next time when i prepare will click the pic and post it along with recipe. Btw, i adapted this recipe from TARLA DALAL.

Ingredients:-

1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilly paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
2 tsp fruit salt

For tempering:-

3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til) (i used JEERA instead of sesame)
1 tsp chopped green chillies ( i skip this )
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander leaves (dhania)

Method;-

1. Combine the besan, semolina, sugar, ginger-green chilly paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add  1/4 cup  of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.
13. 
    

HAPPY COOKING :))))))))

and here's a tip:-

You can add 1/4 tsp turmeric pow  for the batter. Dhoklas will look more beautiful and healthy too.