Nylon Khaman Dhokla ( Gujarati Recipe)

by Tarla Dalal

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Accompaniments

Chaas ( Gujarati Recipe)
Green Chutney (Desi Khana)
Raiwala Marcha

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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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Preparation Time: 5 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
2 tsp fruit salt
3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp chopped green chillies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish
2 tbsp chopped coriander (dhania)

Method

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.
Divide the batter into 2 equal portions and keep aside.
Add 1 tsp of fruit salt to a portion of the batter and mix gently.
Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more thali of dhoklas.
Heat 3 tsp of oil in a small pan and add the mustard seeds.
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.
Remove from the flame and add 1½ tbsp of water and mix well.
Pour this tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander.