Nylon Khaman Dhokla ( Gujarati Recipe)


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These dhoklas are so soft and spongy that the reference to nylon is really apt! what is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

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Makes 4 servings
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Ingredients

Method
  1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
  2. Divide the batter into 2 equal portions and keep aside.
  3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
  4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
  5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
  7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
  8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
  9. Remove from the flame and add 1½ tbsp of water and mix well.
  10. Pour this tempering over the dhoklas.
  11. Cool slightly and cut into equal sized pieces.
  12. Serve hot garnished with coriander.
4 reviews received for Nylon Khaman Dhokla ( Gujarati Recipe)
4 FAVOURABLE REVIEWS

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 Reviewed By
Foodie #503002February 16, 2011

I tried this receipe and it turned out to be perfect.
3 of 3 members found this review helpful

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Helpful reviews for this recipe
Reviewed February 16, 2011by Foodie #503002

I tried this receipe and it turned out to be perfect.

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3 of 3 members found this review helpful
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Reviewed October 02, 2013by Foodie #551018

very nice.

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Reviewed November 26, 2010by Foodie#480784

   


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Reviewed May 25, 2014by Foodie #613375

Love this recipe.

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