Live A Pure Life

Khaman Dhokla

on September 21, 2016

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Khaman Dhokla is a steamed spongy lentil cake from the state of Gujarat. This is my modified recipe version of Khaman. Usually Khaman is made with only chana dal but here I am posting a recipe with lentils and rice. It’s very healthy, tasty and nutritious. It’s a great snack anytime of the day.

I hope you all enjoyed summer. This summer was really great for me. Enjoyed lot’s in a nature.

#Nature #Nurture #Mind, Body and Soul. 

Ingredients for Khaman Dhokla

  • Chana Dal/Split Bengal Gram 1 Cup
  • Masoor Dal/ Split Red Lentils ½ Cup or split Moong dal ( I used Masoor dal)
  • Rice ½ Cup
  • Green Chili Paste 1 ½ Tsp. ( Adjust according to your taste)
  • Ginger Paste 1 Tsp.
  • fenugreek Seeds 1/8Tsp.(8 to 10 Seeds)
  • Salt to taste
  • Yogurt (Dahi) 3 Tbsp.img_4392
  • Lemon Juice 1 Tbsp.
  • Turmeric Powder ½ Tsp.
  • Sugar 1-2 Tsp.(Optional)
  • Eno Fruit Salt 1 Tsp.
  • Oil 1 Tsp. and for greasing the plate

For the Tempering

  • Oil 1 Tbsp.
  • Mustard Seeds ½ Tsp.
  • Green Chilies 2

 For Garnishing

  • Fresh Grated Coconut 2 Tbsp.
  • Cilantro chopped 2 Tbsp.

Method

    1. Wash and soak chana dal, Masoor dal, and rice and fenugreek seeds for 5 hours or overnight.
    2. Drain the water and grind a coarse and thick paste with yogurt. Add water if necessary.
    3. Take out the mixture in a bowl and add salt and mix well.
    4. Keep covered to ferment overnight or for at least 6-8 hours.
    5. Now add turmeric powder, chili paste, ginger paste, lemon juice, oil and sugar and mix gently.
    6. Boil enough water in a normal steamer or in a dhokla maker.
    7. Grease the plate’s n which you want to steam the dhokla.
    8. When the water in the steamer started boiling after add Eno/fruit salt in the batter.
    9. Sprinkle few drops of water over the Eno and mix well.
    10. Pour the batter in the greased plate. Fill about ¾ of the plate.
    11. Put the plate in the steamer and close it tightly with the lid.
    12. Cook on high heat for 15-20 minutes.
    13. Open and check by inserting a knife or tooth stick, if it come out clean then its cooked else cook further for some time.
    14. Let it cool to room temperature and cut into pieces.
    15. For Tempering, heat oil in a small pan and add mustard seeds, sesame seeds and asafoetida.
    16. When seed start crackling add the green chilies.
    17. Add 1-2 tbsp of water and pour it over the dhokla pieces.(Optional)
    18. Garnish with chopped coriander and grated coconut.
    19. Enjoy!!  

 

 

 

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