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Healthy food

(221)Khaman Dhokla

Ingredients

  • 2 cup Chana dal.
  • 3 Green chillies.
  • 2 inches long Ginger piece.
  • 2 tsp. Salt.
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder.
  • 1 Eno fruit salt sachet.
  • 2 tbsp. Oil.
  • Tempering Ingredients : 4 tbsp. Oil, ¼ tsp. Mustard seeds, 1 tsp. White Sesame seeds, 8 – 10 Curry leaves, 4 finely chopped Green Chillies, 4 tbsp. water, 2 tsp. lemon juice and 2 tsp. Sugar.
  • For Garnishing 1 tbsp. grated fresh Coconut and 1 tbsp. chopped Coriander leaves.

Method

  1. Soak Chana dal for 8- 12 hours
  2. Make a fine paste of chillies and Ginger.
  3. After 12 hours wash Chana dal for 2 times and in the same mixture jar make a coarse batter of Chana dal.
  4. Adjust the consistency by adding water.
  5. Empty Eno sachet and mix thoroughly but slowly so that air won’t escape from batter. Pour batter in pre-greased thali.
  6. In a big kadhai heat water . Once it starts boiling place dhokla thali on stand in the kadhai. Close the lid and steam for 15 minutes.
  7. After 15 minutes open the lid of kadhai, pierce the knife tip, take out the knife and check. If the tip of the knife comes out clean, it means dhokla is properly steamed. If not again steam for 3 – 5 more minutes .
  8. Take out dhokla thali from kadhai and keep aside . After 5 minutes cut dhokla into square shapes. Keep aside.
  9. Heat oil into a big nonstick pan. Add Mustard seeds and wait for crackling sound after that add sesame seeds, curry leaves and green chillies.
  10. Stir continuously and saute for 30 seconds and add water and sugar.
  11. When water starts boiling, add lemon juice and then dhokla pieces.
  12. Toss quickly and continuously so that all dhokla pieces are easily mixed with tempering. Switch off the flame.
  13. Serve hot with Green chutney, after garnished with coriander and coconut. Accompanied with a glass of chaas, masala tea, Immunity booster tea, herbal tea or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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