Khaman Dhokla ( Non- Fried Snacks )
by Tarla Dalal
Added to 215 cookbooks
This recipe has been viewed 248735 times
Khaman dhokla, a famous snack sold in every street of gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven.
- Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
- Just before steaming, add the fruit salt and add 2 tsp of water over it.
- When the bubbles form, mix gently.
- Pour the batter immediately into a greased 125 mm. (5") diameter thali and shake the thali clockwise to spread the batter in an even layer.
- Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in small pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
- Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.
- Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.
- To add health quotient to dhokla, modify the flour used, use ¾ cup of besan along with ¼ cup of soya flour and follow the same procedure as given for khaman dhokla
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