Sunday, February 1, 2015

Dhokla / Khaman


Dhokla are every time favorite snack.Easy to make in quick time and here i m sharing my recipe which simple as Maths.




Yield : 4 Serving

Ingredients:
     
Batter
  Besan/Chickpea Flour                      1 Cup
  Sooji/Semolina                                 2 Teaspoon
  Sugar                                                2 Teaspoon
  Ginger-Green chili Paste                  1 Teaspoon
  Fruit Salt/Eno                                   1 1/2 Teaspoon
  Salt                                                   as per taste 
  Ghee                                                To grease the plate
  Water                                               3 (1/4) Cup

Seasoning
  Ghee                                                1 Teaspoon
  Water                                               2 Tablespoon
 Curry leave                                       2 twig
 Sesame seed                                     1/2 Teaspoon
 Asafetida                                          a pinch

Direction:

  Mix Besan/Chickpea Flour, Sooji/ Semolina, Sugar, Salt, Ginger-green chili paste together.

Grease the 8 inch baking plate with ghee and keep it aside. Boil the steamer for about 5 minutes.

Add 2 (1/4 ) cup of water into the mixture and mix well until it comes without any lumps. Add fruit salt/Eno and then add 1/4 cup of water and mix in one direction until batter comes fluffy.

Add the fluffy batter into the ghee greased pan and keep it in steamer for about 15-20 minutes.

Whether the Dhokla's are ready or not check after 15 minutes by inserting knife in between the batter,if knife comes out cleans it means cook for another 3 minutes and remove it from the heat else let it cook for another 5-8 minutes and check again.

Serve Dhokla with seasoning as below:

Heat one teaspoon of ghee in fry pan add mustard seeds, curry leaves , a pinch of asafetida and  sesame seeds with 2 Tablespoon of water.

Dhokla as ready from the pan divide into small pieces with knife and then add above seasoning.

No comments:

Post a Comment