Alia
08-29-2009, 03:47 PM
NYLON KHAMAN DHOKLA
http://www.tarladalal.com/RecipeImages/GUJ26B.jpg
A quick and easy version of the traditional khaman dhokla.
Cooking Time : 10 min.
Preparation Time : 5 min.
Serves 4 to 6. Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
Method
1.
Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3.
When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4.
For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5.
Cut into pieces and serve with green chutney.
Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.
http://www.tarladalal.com/RecipeImages/GUJ26B.jpg
A quick and easy version of the traditional khaman dhokla.
Cooking Time : 10 min.
Preparation Time : 5 min.
Serves 4 to 6. Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
Method
1.
Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3.
When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4.
For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5.
Cut into pieces and serve with green chutney.
Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.