KHAMAN DHOKLA RECIPE

 

It is a Vegetarian Gujrati recipe. It is made with a fermented batter derived from rice and split chickpeas.

DHOKLA can be eaten for breakfast, as main course or as a side course.

HISTORY BEHIND DHOKLA

Dukkia a pulse based precursor of the dhokla , is mentioned in a jain text dated 1066 CE.

PREPARATION TIME:-20MINS

INGREDIENTS:-

FOR BATTER:-

1 cup gram flour

1 tablespoon rava

1 teaspoon lemon juice

1 teaspoon eno fruit salt

1 teaspoon green chilly and ginger paste

3/4 cup water

1/4 cup curd

1/2 teaspoon salt

FOR TEMPERING

2 TABLESPOON OIL

10-15 CURRY LEAVES

1/2 TEASPOON MUSTARD SEEDS

1/2 TEASPOON CUMIN SEEDS

1 TEASPOON SESAME SEEDS

3 GREEN CHILLIES

2 TABLESPOON CORIANDER LEAVES

2 TABLESPOON GRATED FRESH COCONUT

1 PINCH ASAFOETIDA

1/3 CUP WATER

DIRECTIONS FOR BATTER

Take gram flour, semolina, lemon juice, green chilly-ginger paste ,curd, water and salt in a bowl. Mix them properly into smooth batter.

Add fruit salt in batter and stir in one direction for approx. 1 min. You will notice its size would increase to almost double.Now pour the batter immediately into each greased plate .

Place plates in steamer and steam for 10-12 mins over medium flame.After 10 mins  insert a knife into dhokla and check if it comes out clean.Take out plates from steamer and let them cool.

Now heat 2 teaspoon oil in a tempering pan.Add mustard seeds and asafetida, cumins, sessame, green chilly,curry leaves and saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil,pour it over dhokla and toss gently.

NUTRITION FACT:-

CALORIES-435

TOTAL FAT -27g

PROTEIN-4g

CALCIUM-2%

VITAMIN A -2%

CHOLESTROL-O mg

DR.SHIREESHA MADDALI