Sunday, July 26, 2009

Khaman Dhokla for Indian Cooking challenge

I am very happy and excited to participate in the first edition of Indian Cooking Challenge..Srivalli, whose brain child it is, has challenged us with Khaman Dhokla. I have been thinking for ages to make dhoklas..Finally, Indian cooking challenge has paved the way for us to enjoy the homemade dhoklas. The recipe being an authentic one did not fail me anywhere and the result was a moist, colorful, delicious dhokla. I followed the recipe as it is. Providing Srivalli's recipe here for my future reference. :-)

Ingredients for the dhokla batter

Bengal Gram flour / Besan: 250 gms (1 & 1/2 cup) Curd: 1/2 cup (not very sour) Water: 1/2 cup Cooking Soda: 1/2 tsp
Ingredients for seasoning to be mixed to the batter (to be added just before cooking)

Refined Oil: 1 tbsp Turmeric a pinch Green Chili paste: 1 - 2 long (as per taste) Sugar: 1 tsp Citric acid: quarter tsp Eno: 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate
Ingredients for tempering

Sesame seeds: 1/2 tsp Mustard Seeds: 1/4 tsp Curry leaves: 10 to 15 leaves(I chopped them to small pieces) Grated coconut: I completely forgot to add this. :-) Coriander leaves 3 tsp water + 1 tsp Oil to be topped on dhoklas
Procedure to make the Dhokla

1. Mix 1/2 cup curds with 1/2 water. 2. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. 3. Slowly add more water if needed else, add the soda and mix. Keep it aside to rise for 1 hour. 4. If using pressure cooker, add around 1 cup of water in the cooker and allow it to boil. 5. When the water starts boiling leaving out bubbles, add citric acid, salt, sugar, chili paste and turmeric powder to the batter and mix. 6. Add the eno to the batter and mix gently. You can see bubbles coming out. 7. Immediately pour the batter to the vessel and keep inside the cooker.(I greased the vessel with oil instead of sprinkling eno powder before pouring the batter). The batter should be filled to only 1/2 as it will rise up. Close the vessel with a lid. Do not use the whistle. 8. When the steam starts coming out of the outelt of the cooker lid, simmer and do not disturb for almost 5 to 7 minutes. 9. Remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it to rest for 5 minutes. 10. In a bowl, mix 3 tsp of water along with a tsp of oil. 11. Remove the dhokla pan from the cooker, pour the water and oil mix over the dhokla. 12. Remove the dhokla from the pan and make pieces. 13. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.
Ingredients for Green chutney

Green chili: 4-5 no Coconut: 4- 5 pieces Coriander leaves - bunch Few mint leaves: around 10 leaves Cumin seeds: 1/2 tsp Lemon: 1 big Salt to taste
Procedure to make green chutney

1. Take all the ingredients except coriander in a food processor. Grind to a smooth paste. 2. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

To see how the rest of the IC challengers have faired, do have a look atIndian cooking Challenge.


Dear Reader,
Thank You for your valuable suggestion/feedback.
I will get back to you for any queries on the recipe.
Thank You.