At times when I am just not in the mood to create something for my boutique, click photographs of nearby places or chilling out with my besties, I make sure that I enjoy learning cooking or experimenting with food in my own way.
So, after learning the easy-looking recipe of Khaman Dhokla, I decided to try it in the kitchen. A couple of attempts through and the result was extravagant. Everybody loved it – Maa, Papa, and my two lovely sisters too kept munching on Dhokla till late night. You too can try it:-
For the batter:
250 gms (1 and ½ cup) Bengal gram flour or Besan
½ cup curd or yoghurt
½ cup water
½ tsp. baking soda
For seasoning (to be mixed with batter):
1 tbsp. oil
Pinch of turmeric
1-2 green chillies
1 tsp. sugar
¼ tsp. citric acid or lemon juice
1 packet Eno
Salt to taste
- Mix ½ cup curd with ½ cup of water
- Add Besan to the mixture and keep stirring well without leaving any room for lumps. The batter should be of consistency of idli atta.
- Slowly add little water and keep stirring before adding a pinch of baking soda. Let the batter ferment for an hour.
- Use pressure cooker for steaming – pour water and place a plate over it. The plate can be used to steam the batter.
- Just before pouring the batter onto the plate, add citric acid, oil, salt, green chilli, sugar and turmeric powder.
- Add a pinch of Eno powder before getting it to steam.
- Cover the plate with lid and let it steam for at least 10 minutes.
- Remove the lid within 5-7 minutes to see the condition of the batter. Insert toothpick right through it to know how much more time it would need.
- Let the batter remain on high flame for next 2-3 minutes and switch off the gas to let it cool down.
- Get the batter out. In a bowl, mix 3 tsp. of water and 1 tsp. of oil. Pour the mixture all over the batter.
- For seasoning, heat little oil in a pan, add mustard seeds, cumin seeds, curry leaves, and finely chopped green chillies. Let it all pop for a minute and quickly allow it to pour on the semi-readied Dhokla.
Handle it gently, cut through when cool, and garnish with grated coconut. Serve the Khaman Dhokla with tamarind or green chutney.