Sunday, 15 November 2009

Instant Khaman Dhokla

This recipe involves light and fluffy steamed cubes of dhokala, seasoned with mustard seeds and red chili.


Gram Flour 1 cup
Lemon juice 1 tbsp.
Sugar 1 tsp.
Soda / fruit salt 1/2 tsp.
Yogurt (curd) 1 tbsp.
Ginger paste 1/2 tsp.
Turmeric powder 1/2 tsp.
Sesame seeds 1/2 tsp.
Mustard seeds 1/2 tsp.
Coconut powder 1 tbsp.
Chopped green coriander leaves 2 tbsp.
Curry leaves 1 tbsp.
Thinly sliced green chilli 2
Salt to taste
Vegetable oil 3 tbsp.


Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder.

Serve hot with green chutney or coconut chutney.

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