Khaman Dhokla is a famous gujarati snack which is loved internationally. This can be consumed anytime in the day. We a have a little twist to these dhoklas w.r.t the paryushan parva. And it’s quite easy to make!
- 1 ½ cup Bengal Gram Flour
- 1 ½ tbsp Semolina
- 4 tsp Sugar
- 1 tsp Red Chili Powder
- ½ tsp Turmeric powder
- 1 tsp Lemon Juice
- Salt to taste
- 1 tsp Fruit Salt
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- Pinch of Asafoetida
- 1 tsp chopped dried Red Chillies
- Combine the gram flour, semolina, sugar, red chili powder, turmeric powder, lemon juice and salt with approx ¾ cup of water in a deep bowl and mix well using BOSS BEATMIX to get a smooth batter. Make sure there no lumps left.
- Just before steaming, add the fruit salt and mix properly.
- Pour the mixture to a greased thali and spread evenly by rotating the thali clockwise.
- Steam the batter in a kadhai 15 – 20 minutes or till the dhoklas are cooked.
- You can check them by poking a knife in the center of the thali. If the batter does not stick to the thali, your dhoklas are ready! Take the thali out from the kadhai and keep aside.
- Now, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida, dried curry leaves and red chillies and sauté on a medium flame for 30 seconds.
- Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
- Pour the tempering over the prepared dhoklas and spread it evenly.
- Cut into pieces, garnish with coriander and serve immediately with Daliya Chutney.