khaman dhokla recipe in hindi | खमन ढोकला रेसिपी

 

Khaman dhokla

Ingredients:
Besan (chick pea flour) 200 gm
Water 300 ml
Salt to taste
Citric acid 1 tsp
Castor sugar / Powdered sugar 2 tbsp
Oil 2 tsp
Ginger paste 2 tsp
Baking soda 1 tsp
For tempering:
Oil 1 tsp
Mustard seeds 1 tsp
Curry leaves 10-12 nos.
Green chillies 3-4 (chopped & slit)
Hing (asafoetida) 1/4th tsp
Water ½ cup
Powdered sugar 4 tbsp
Salt a pinch
Fresh coriander leaves (chopped) for garnishing
Fresh coconut (grated) for garnishing

Methods:

In a mixing bowl, add water, salt to taste, sugar, citric acid, grated ginger and oil, whisk well.

Next, take another bowl add the besan by sifting it using a sieve.

Add the water mixture in batches in the besan, whisk well and make a smooth and silky batter, the batter should not be too thick not too thin. Rest the batter for 10-15 minutes.

Take a baking tray or any tray which is microwave safe and grease it well with oil.

Now, add the baking soda to the batter and whisk it with light hands until the batter becomes really fluffy and frothy, immediately pour the batter in the 6”×6" greased tray and microwave it.

As the Morphy Richards microwave is equipped with a very unique and helpful feature of AUTO COOK,
so simply press the breakfast/snacks button four times until BS 4 reading flashes, then press the weight/clock button and press the start button,
the microwave will start with a 7 minutes timer at its pre-set power and just wait for you fluffy and spongy dhokla.

As the process of cooking in the microwave ends, just check whether the dhokla is ready by inserting a tooth pick, if it comes out clean you dhoklas are ready or else just microwave it for another minute.

Take out the tray from the microwave and allow it to cool down.
By the time you can prepare the tempering that needs to poured over the dhokla,
which will give its distinct flavour.
For tempering, set a tadka pan or small pan on medium heat, add the oil,

mustard, hing, green chillies and curry leaves, sauté it briefly for about 10-15 seconds, further add water, powdered sugar and a pinch of salt, mix well and bring it to a boil.

Demould the dhokla and cut it into equal squares, immediately pour the tempering over the dhoklas, allow the dhoklas to absorb the tempering water by leaving it for 5 minutes.

Your hot spongy dhokla is ready to be served, garnish it with some freshly grated coconut and freshly chopped coriander leaves, and pair them up with some specially made dhokla green chutney.

For special dhokla green chutney
Ingredients:
Fresh coriander ½ cup (packed)
Mint leaves 1/4th cup (packed)
Ginger 1 inch
Green chillies 2-3 nos.
Sugar 1 tbsp
Salt to taste
Khaman dhokla reserve (crumbled) ½ cup
Water as required
Lemon juice 2 tsp

Methods:

In the grinding jar, add the fresh coriander leaves, fresh mint leaves, ginger, green chillies,
sugar and salt to taste, grind it once and next add the khaman dhokla reserves that is crumbled and add a dash of water and grind once again.

The chutney must have become a little thick, you can adjust the consistency of the chutney by adding water as required.
A thick consistency chutney is usually preferred along with the dhoklas.

Finally add a dash of lemon juice for the tangy twist and grin it once again. Your special dhokla green chutney is ready to be served, serve it with spongy dhokla.

You can store the green chutney in the fridge and it’ll reman fresh up to 2 days.

If you liked the recipe, then share my blog and write your comment, I get encouragement.

Thank you