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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 Show me for 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 tsplemon 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

Method

chopped coriander (dhania)

1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately 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 saut on a medium flame for a few seconds.

9. Remove from the flame and add 1 tbsp of water and mix well. Pour this tempering over the dhoklas. 10. Cool slightly and cut into equal sized pieces. 11. Serve hot garnished with coriander. 12.

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Sanjeev kapoor

Khaman Dhokla
Contributed By: Khana Khazana Rating:

A famous Gujarati Snack.

Cooking Time: 20-25 minutes Servings: 4 Preparation Time: 2-4 hours Category: Veg

Ingredients
Gram flour (besan),sieved Yogurt,beaten Salt Turmeric powder Green chilli-ginger paste Oil Lemon juice Soda bicarbonate Mustard seeds Fresh coriander leaves,chopped Coconut,scraped 2 cups 1 cup to taste 1/2 teaspoon 1 teaspoon 2 tablespoons 1 tablespoon 1 teaspoon 1 teaspoon 2 tablespoons 1/2 cup

Method
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.