Khaman_Dhokla

 Khaman_Dhokla

 

 

Dhokla is a vegetarian culinary dish that is found in the India state of Gujrat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to khaman however dhokla is made of batter derived from rice gram and is white in color, where as khaman is made from chickpeas gram and looks yellow in color. Khaman is very popular outside Gujrat. 

The Khaman has came from Kathiawad in Gujrat. Chef Ashish Bhasin of the trident BKC at mumbai feels that the besan based khaman was invented after the white dhokla. Dhokla is steamed and not fried it is also a heat with people looking to lose weight. Fermented food are easier to digest. The micro-organisams break down complex protein, carbohydrates and fats into more easily assimilated molecules. 

Khaman is made from chana dal or channa flour. Both are steamed cooked. other Indian snacks which are often tagged as unhealthy, calories-laden and cholesterol-raising. the dhokla is consider healthier. Dhokla is made of besan, which is a good source of protein. Protein induces a sense of satiety. you are feeling full, you are less likely to binge on fatting foods.

-There are Different kind of Dhokla kinds of dhokla prepared with different Ingredients.
Khatta dhokla
rasia Dhokla
moong dal Dhokla
Khandvi Dhokla
Cheese Dhokla
Toor dal Dhokla
Sandwich DHokla
Rava DHokla
Mixed Dal Dhokla
Green peas Dhokla
Meetha Dhokla
Besan Dhokla
Khaman Dhokla

-How to make Khaman-Dhokla:-
Ingredients:-
1 cup gram Flour
1 tablespoon semolina
11/2 teaspoon lemon juice
1 teaspoon eno fruit salt
1 teaspoon green chili ginger
3/4 cup water
1/4 cup curd
1 teaspoon oil
1/2 teaspoon oil
salt to taste

-for tempering:-
2 tablespoon oil
10-15 curry leaves
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1 tablespoon sugar
green chilies
Coriander leaves
fresh coconut
Asafoetida
water

Directions:-
1. Take all ingredients to prepare batter. pour 2-3 cups water in steamer at bottom and heat it over medium flame. make sure that steamer is at least 4-5 minutes heated before placing the plates in it. 
2. Take gram flour, semolina, lemon juice, green chili- ginger paste, curd, 3/4 cup water and salt in bowl. mix them properly into smooth batter. make sure that there are no lumps.
3. Add fruit salt in batter and stir in one direction for approx. after you notice its size would increase to almost double.
4. Now, pour batter into each plate and fill it up to 1/2 inch thickness. place plates in steamer and steam for 10-12 minutes over medium flame.
5. After 10-12 minute insert a knife into dhokla and check if it comes out clean if it does, then it is ready otherwise cook 2-3 minute more.
6. Take out plates from steamer and let them cool for few minutes.

-For Tempering:-
1. Heat 2 tablespoon oil in a small pan or tempering pan. Add mustard seeds and asafoetida. when seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chili, saute them for few seconds.
2. Add 1/3 cup water and sugar and bring it to boil, let it cook for a minute over high flame. Tempering is ready, pour it over dhokla and toss gently until each dhokla is coated well with tempering.
3. Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.