KHAMMAN DHOKLA

Dhokla is a gujrati delicacy served in breakfast or as an evening snack. There are many variations of dhokla. Everyone prepares it in a different way with little or no addition to its ingredients, still it tastes like heaven. Some people like to eat it dry or some with more water content like the one we see in market. This recipe is a dry dhokla with no curd and made using gram flour. This has always been hit among my friends and relatives and takes very less time to prepare. This recipe can be made in microwave too. I find the taste to be little different, and always preferred it when made on flame. 

INGREDIENTS

1 cup Besan (Gram Flour)             1 ½ tbsp Sooji (Semolina)
 ½ tsp (or less) Salt                         1 pinch Haldi (Turmeric Powder)
1 tsp Sugar                                        ½ tsp Citric Acid / 1 tsp Lemon Juice
3/4 - 1 cup Water                              1 tsp Ginger (Grated)
½ tsp Ginger Paste                          1 tsp or 1 Packet Eno (Green Colour)

For Tadka

2-3 tbsp Water                                  1 tsp Oil
¾ tsp Rai (Mustard Seeds)            Green Chilli (spilited in between)
1 tsp Sugar or to taste                     2-3 tsp Coconut Powder



METHOD

Take gram flour in a pan. Add semolina, salt, turmeric powder, sugar, lemon juice and water into it. Mix it evenly. Put grated ginger in it. Add 1 tsp ginger paste and mix it. Add eno. Sprinkle about 2 tsp water on top of it and mix it with light hands.

Take an aluminum dish. Grease it with oil. Put the besan mixture in the dish.

Heat a pan with 1 glass water. When water starts boiling, put the greased dish into it. Cover it and on high flame, cook it for 10 minutes. Then on low flame, cook it for 5 minutes.

Tadka: Heat oil. Add Mustard Seeds into it. When its starts to splutter, switch off the flame. Add 2 splited green chillis, 1 tsp sugar, 2 tbsp water and coconut powder.

Dhokla: Take out the dhokla from the pan. Make small cuts in the dhokla and put tadka in it. Cut it into pieces and serve with chatni.

Garnish: Coriander Leaves