Making Khanam Dhokla!
There are two types of people in the world.
One who knows Dhokla.
And, other who knows Khanam and Dhokla.
I have never made dhokla. No one in my house has ever made dhokla. If we wanted to have dhokla, we usually buy it from any nearby shop. But, the the overtaking of Facebook and 1GB high speed data from Jio has made me explore various types of recipe and how easy they can be made. I came across various blogs, sites, videos of making dhokla. I sort of mixed various elements of many recopies suggested my many people. So, no. This may not be a traditional authentic Gujrati recipe, because I have modified many parts. But, I can assure you the final outcome tastes awesome! My use of powdered lentil will make this a Khanam, but the taste that I get from the one store bought one, will make this Dhokla.
Every time, I think of taking picture of every step of the process. But, finally ends up taking none. I remembered mid-recipe to take pictures. I hope, I will be able to provide step wise pictures from my next recipe.
|Prep Time: 3 hours||Cook Time: 20-30 mins||Total: 3 hrs 30 mins|
|Difficulty Level: Low||Serves: 4||Cuisine: Gujrati|
For the lentil cake / dhokla:
- Besan / Gram Flour, 1.5 cup
- Semolina / Rava/ Sooji, 2 tablespoon
- Thick Sour Yogurt (tok doi) 250 gram or 1 cup 🍚
- Sugar, 2 tablespoon
- Salt, half teaspoon
- Turmeric Powder / Holud Guro, 1 tsp (optional)
- lukewarm Water 1 cup
- Fruit Salt, 1.5 tsp (I used Eno fruit-salt)
- Chilly Ginger Paste, 2 tablspoon
For the Chilly Ginger Paste:
- Green Chilly, 4-5
- Ginger, 1 inch / 1 tablespoon paste
For tempering the dhokla:
- Oil, 4 tablespoon
- 2 Green Chilly, chopped into small pieces
- Mustard Seeds / Sorshe gota, 1 tablespoon
- Asafoetida / hing, a pinch
- Curry Patta / Curry leaves, handful
- water, 4 tablespoon
- Prepare the chilly ginger paste by putting the chilly and ginger together and blend them to a smooth paste in a mixer;
- Sieve the gram flour, salt and tumeric powder to ensure no lumps are present;
- Beat the curd smooth in a bowl,
- Add the dry mixture into the bowl and mix them together;
- Add the lukewarm water in the mixture and beat it for 3 -4 minutes;
- Add the ginger – chilly paste, semolina and sugar and combine the mixture together;
- Add more water if required. Check the batter is not too runny neither too hard;
- Rest the batter for 2.5 – 3 hours (This will help it to ferment);
- After fermentation, Get the steaming vessel ready and put the water to boil;
- Take a flat pan, or plate and thoroughly grease it with oil;
- Make sure that the water is boiling and steaming in the steamer;
- Add the fruit salt in the dhokla mixture and mix it quickly;
- The batter will all foam up. Put the batter in the greased plate;
- Put the plate inside the steaming vessel. Cover the lid. Let it stream for about 10 minutes.
- After ten minutes check with a knife to see if the dhokla is ready. Pick the knife in the dhokla. If the knife comes out clean, then the dhokla is ready, else steam if for two minutes more.
For the tempering:
- Put oil in a tawa,
- Put the mustard seeds and chopped green chilies,
- Add the asafoetida and curry pata;
- Roast the curry leaves till flaky,
- Add 4 tablespoon of water and put it off the flame;
- Pour the tempering over the dhokla;
- Rest the dhokla for 5 mins before cutting into squares;
- Serve them hot with chutney
I hope you enjoy reading this as much I enjoyed making these. I hope you give it a try and tell me how this turn out.
If you like reading this, don’t forget to rate below 🙂