Our whole family loves Khaman dhoklas. I used to make it often but using "Gits". I had no complaints with it. But just to challenge myself , I went googling for a good recipe done right from scratch. I found one such recipe at "Chef in you". I tried it and the dhoklas came out great. Serve it with green chutney and you have a great evening snack that goes great along with tea. For the original recipe, click here:
I made very little changes to the recipe.So here is the recipe:
For the batter:
- Besan / Chickpea flour -250 gms (1 1/2 cups)
- Yoghurt - 1/2 cup (not very sour)
- Water -1/2 cup (Plus little more to adjust the consistency)
- Baking soda - 1/2 tsp
For the seasoning (to be added just before cooking):
- Ginger-chilli paste (1/2 inch ginger and 1 chilli ground in to a paste. You can add or subtract the qnty as per taste).
- Turmeric powder - 1/4 tsp
- Hing - 1/4 tsp
- Sugar - 3 tsp or as per taste
- Salt as per taste
- Oil - 2 tbsp
- Citric acid - 1/4 tsp or lemon juice
- Eno fruit salt - 1.25 tsp + little to sprinkle on the vessel used for steaming the dhoklas
For the tadka:
- Little oil
- Rai or mustard seeds - 1/2 tsp
- Curry leaves - 4-5
Finally you need 2 tbsp of chopped cilantro leaves.
- Mix the yoghurt and 1/2 cup of water and wisk it well.
- To this, add the besan and mix. Slowly add more water to bring the consistency to that of an idli batter (dropping and not dripping). I needed about 1/4 cup more.
- Once you have reached the desirable consistency, add the baking soda and mix gently and keep it aside for rising for about 1 hour.
- I use a pressure cooker to steam the dhoklas. So fill little water in the pressure cooker and heat. Put the Cooker stand or plate with holes and bring this water to a boil. Slightly spread oil on the vessel or thali in which you will be pouring the batter.I use the normal cookervessel used to cook dals. Please make sure that the vessel is only half filled because once cooked, the dhokla batter is going to rise.
- Now add the sugar, citric acid (or lemon juice), hing, ginger chilli paste, turmeric powder, salt and oil. Mix gently so that everything is mixed well.This has to be done just before cooking the dhoklas.
- When the water reaches the boiling stage, add the eno to the batter and mix lightly. Sprinkle some on the greased vessel in which you will be cooking the dhoklas.
- Place the vessel in the cooker and close the lid. Do not put the whistle. From the time steam starts coming out, cook for about 15 minutes or until toothpick comes out clean.
- Once cooked. Turn off the heat and wait for about 10 minutes.
- Once slightly cooled, take the dhokla out from the vessel. I usually keep a plate over the dhokla vessel and turn the vessel upside down. Usually dhoklas leaves the sides once cooked. If not, use the butter knife and run it between the dhokla and the sides of the vessel.
- For the tadka, heat little oil. When the oil is hot, add mustard seeds and the curry leaves.When the mustard seeds start to crackle, turn off the heat and pour the tadka over the dhoklas. Cut in to squares.Garnish with some chopped cilantro or coriander leaves.