KHAMAN DHOKLA RECIPE | KHAMAN
Khaman dhokla or essentially khaman is a moment adaptation steamed nibble. Light, springy and delicate Gujarati Farsaan is a well known nibble across India.
Wonderful lunch time nibble, party pleaser and for social affairs. You can without much of a stretch make, everybody will cherish it!
KHAMAN Versus DHOKLA
However I have named this as Dhokla ordinarily we know, in Gujarati families, Dhokla is something they make with aged hitter and cream in variety. This is called khaman, where we make it with besan and the moment variant.
Not many individuals outside Gujarat know this distinction. Additionally, khaman since moment variant purposes cooking soft drink giving it lighter surface.
Here are the fixings required:
Besan - Gram flour - is ground chana dal. It is in fact not the same as chickpea flour which is ground chickpeas while besan is fine flour made from chana dal (Which is thusly divided chickpeas without skin)
Eno - natural product salt is included the hitter for fleecy and light surface.
Curd - Plain yogurt, responds and gives vaporous minuscule air pockets. Since this isn't matured hitter, curd assists with taste as well.
Lemon juice - Added for tart to adjust taste and this responds too with the natural product salt or cooking pop.
See recipe card for full rundown with amounts.
MY NOTES
I have utilized eno to get ready moment khaman dhokla, you can utilize the blue plain flavor or green lemon flavor. Lemon flavor works best. If it's not too much trouble, note lemon flavor is somewhat sweet however it works out in a good way in this recipe.
If you have any desire to supplant eno, supplant eno with ½ teaspoon cooking pop (Sodium bicarbonate) for this recipe estimations. I as of late made these once more and took for a potluck, considered refreshing with video on the most proficient method to make dhokla.
TOP TIPS
Ensure the natural product salt or sodium bicarbonate is a new stock. On the off chance that it isn't, then you might get an odd smell.
Try not to over blend the hitter.
In the wake of blending, promptly steam, don't give standing time subsequent to blending eno.
Place inside the liner after water bubbles.
Add turmeric cautiously or skip it totally.
STEP BY STEP
Pulverize, right off the bat, ginger and green bean stew to a glue.
Besides, take a level lined vessel, (I utilized the cooker holder) oil it liberally with oil.
MAKE Player
From that point forward, take besan in a blending bowl.
Then, at that point, add the squashed ginger stew, water, curd, lemon juice, turmeric, sugar and salt to it.
Blend well moreover and keep to the side.
From that point forward, add the natural product salt to the besan blend just at the time you will steam. Try to blend well.
STEAM KHAMAN
Then, at that point, cook this blend for 10-12 minutes.
Embed a blade to check in the event that its finished. It ought to tell the truth.
Save for 5 minutes to chill off and afterward reverse to a plate. Cut into squares.
Treating
Heat oil in a tadka skillet. Once hot, add mustard, let it splutter. Then, at that point, add asafoetida, chillies to it.
Then, at that point, spread it over the steamed khaman.
Discretionary STEP
Add ¼ cup water and 1 tablespoon sugar to the tadka, heat to the point of boiling. From that point forward, spread (pour) it over the dhokla.
Furthermore, serve it with green chutney. I cut them into squares, you might cut it like we cut Pizza...
Enjoy 😋
