This is my first month of Indian cooking Challenge and the second event of ICC started by Srivalli of cooking4allseasons. I am all set to try out our traditional Indian recipes each month. This month’s challenge was Khaman Dhokla.
Khaman Dhokla is a traditional delicacy from the region of Kutch in Gujarat. It is a steamed salty cake made from chick pea flour.
I have earlier made instant Dhokla a lot of times which can be made in a jiffy. This method of making Dhokla which was given to us required an hour of standing. It is flavored with ginger and green chillies adding more flavors to the Dhokla.
The method of cooking is steaming and needs very little oil only for the tempering, making it a healthy and light snack to eat. I made the Dhokla in the evening and saved it for the next day school lunch boxes as both the sons are very fond of the Dhokla. The Dhokla turned out to be soft and moist. One should be careful about the texture of the Dhokla as the dry Dhokla gets stuck in the throat and is difficult to eat.
I followed the entire method and ingredients as mentioned by Srivalli. I made only two simple changes 1. I added asafoetida in the Dhokla as its good for digestion, especially if it’s chickpea flour and plus it gives a good flavour 2. I added about half cup of water to my tempering instead of the 3 spoons mentioned as I have been doing it earlier also and I knew this will keep the Dhokla very moist.
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp and Salt to taste
1/4 tsp asafoetida
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 3 long (as per taste)
Ginger – 1 tbsp grated
Sugar - 1 tsp
Citric acid – 1/4 tsp
Eno - 1 packet/ 1 tsp (green colour fruit lime) + sprinkle or dust few bits on the plate
For tempering1 –2 tsp Sesame seeds
2 tsp Mustard Seeds
Few Curry leaves
2-3 tbsp Coriander leaves
3-4 green chilies sliced
1/2 cup water
and 3 tbsp oil
- Mix first 1/2 cup curds with 1/2 water. To this add the chickpea flour and mix well to get a lump less batter, the consistency should be of Idli batter i.e more of dropping not pouring consistency. Slowly add more water if needed else, asafoetida and soda. Keep it aside to rise for 1 hour.
- If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. I used the cooker containers.
- To the batter mix in the citric acid, oil, salt, sugar, green chili , ginger paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
- Put the pressure cooker on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save a little of Eno for dusting on the plate), mix gently, you will see bubbles coming out.
- Grease the plate/container. Dust or sprinkle the plate with Eno. Then immediately pour the batter to the container. Place the container carefully inside the pressure pan and cover with lid. You need not use the weight/whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
- After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it cool down for about 4-5 mins.
- In a pan heat oil add mustard, sesame, sliced green chilies and curry leaves. In another container boil 1/2 cup water and pour this to the oil and cover the pan immediately and switch off the flame.
- Cut the Dhokla into diamond shape in the container.
- Pour this tempering on the cut Dhokla and garnish with chopped coriander. I avoided adding coconut as the temperature here is really high and coconut gets spoilt easily.
- Serve with sauce or green chutney.