Sure! Here's a recipe for Khaman Dhokla, a popular Indian snack:
Ingredients:
- 1 cup gram flour (besan)
- 1 tablespoon semolina (rava)
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon sugar
- 1 teaspoon fruit salt (eno)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A handful of chopped coriander leaves
- Grated coconut for garnish (optional)
For the tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A few curry leaves
- 2-3 green chilies, slit lengthwise
Instructions:
1. In a mixing bowl, combine the gram flour (besan), semolina (rava), ginger paste, green chili paste, lemon juice, sugar, turmeric powder, and salt. Mix well.
2. Gradually add water to the mixture while stirring continuously to make a smooth batter. The batter should be thick but flowing. Set it aside for 10-15 minutes.
3. Meanwhile, prepare a steamer by filling it with water and bringing it to a boil. Grease a round cake tin or a thali (plate) with oil.
4. In a small bowl, mix the fruit salt (eno) with 1 tablespoon of water. Add this mixture to the batter and stir quickly. The batter will become frothy and increase in volume.
5. Immediately pour the batter into the greased tin or thali and place it in the steamer. Steam the dhokla for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
6. Once cooked, remove the dhokla from the steamer and let it cool for a few minutes. Then, cut it into squares or diamond-shaped pieces.
7. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds, curry leaves, and green chilies. Sauté for a few seconds until the spices release their aroma.
8. Pour this tempering mixture over the cut dhokla pieces. Garnish with chopped coriander leaves and grated coconut if desired.
9. Allow the dhokla to soak in the tempering for a few minutes before serving. Serve it warm or at room temperature as a snack or breakfast dish.
Enjoy your homemade Khaman Dhokla:
Rava Dhokla recipe:
Rava Dhokla is a popular Indian snack or breakfast item that originated in the state of Gujarat. It is a type of savory steamed cake made from semolina (rava) and fermented batter. Dhokla is known for its fluffy and spongy texture, tangy flavor, and lightness. Rava Dhokla is a variation of traditional dhokla that uses semolina instead of chickpea flour (besan).
Here's a basic recipe for Rava Dhokla:
Ingredients:
- 1 cup semolina (rava)
- 1/2 cup yogurt
- 1/4 cup water
- 1 tablespoon ginger-green chili paste
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- A few curry leaves
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnishing
Instructions:
1. In a mixing bowl, add semolina, yogurt, water, ginger-green chili paste, lemon juice, turmeric powder, and salt. Mix well to form a smooth batter. Let it rest for about 15-20 minutes to allow fermentation.
2. After the batter has fermented, add baking soda and mix gently. The batter will become light and fluffy.
3. Grease a steamer plate or any flat dish that fits inside a steamer with oil.
4. Pour the batter into the greased plate and spread it evenly.
5. Heat water in a steamer and place the plate with the batter inside. Steam for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
6. Once cooked, remove the plate from the steamer and let it cool for a few minutes.
7. In a small pan, heat oil. Add mustard seeds and let them splutter. Then add curry leaves and asafoetida. Fry for a few seconds.
8. Pour this tempering over the steamed dhokla and spread it evenly.
9. Cut the dhokla into square or diamond shapes.
10. Garnish with fresh coriander leaves.
Your Rava Dhokla is ready to be served! It is commonly enjoyed with green chutney or sweet tamarind chutney.
Comments
Post a Comment