Thursday, December 06, 2012

Khaman Dhokla

Dhokla is a famous Indian meal eaten fondly at lunches and dinners. These are best known for their soft and melting texture. To make correct dhoklas, you need a lot of practice. It is possible that you will not get the due softness in the dhokla but the more you will make them, the more correct texture you will get.

  • One and a half cups besan (Bengal gram flour)
  • Half cup beaten yogurt
  • Half cup water
  • Half teaspoon baking powder
  • Salt as per taste
  • Half teaspoon lemon juice
  • One teaspoon sugar
  • One teaspoon red chili powder
  • Quarter teaspoon turmeric
  • One tablespoon oil
  • Half teaspoon mustard seed
  • Four curry leaves
  • One tablespoon grated coconut
  • Fresh coriander leaves
Preparation Process:
Mix besan, yogurt, water and baking powder with whisker so that lumps do not form. Keep it aside for an hour. Add salt, lemon juice, sugar, red chili powder and turmeric powder in it. Take a pressure cooker, fill it quarter with water and boil the water. Mix eno in the dhokla mixture and pour it in the baking tin or any other mould that fixes over the pressure cooker and place the lid over it and cook in steam for at least seven minutes. Insert in the tooth pick and see if it comes out clean. It will show that dhokla is ready. Heat one tablespoon oil and fry mustard seeds, coconut and curry leaves and top it over the dhokla. Garnish with coriander leaves.

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