Category: Gujarati Recipes

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/04/02/khaman-dhokla-recipe-make-gujarati-khaman-dhokla/

 

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

Pin it here for later?!
Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

 

 

 

Khandvi | How to make Khandvi at home | No -Fail Khandvi Recipe

I make a lot of snacks at home…right from Sabudana Wada, Mathri…to Vegetable Croquettes….but never had I dared to try the most popular Gujarati farsan Khandvi at home!! 

I have heard it is very difficult to get the consistency of the batter right and so and so forth….and I love fuss free things as you guys know by now….so making Khandvi was out of the question 😜😂😂

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

But last month my hubby got some Khandvi from a sweet shop near our home with a big name and all the jazz and honestly we didn’t like how it was – powdery and absolutely tasteless! As opposed to most of the other things available in the shop, this was a complete and utter let down.

So much so, that my dear hubby who knows I’d never make Khandvi at home…kept saying that if I were to make them, I’d nail it! Felt good knowing that he trusts my cooking completely…😍 What next?! Well, I had to nail it…for him. He had so much faith, how would I ever fail.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

I called my Mom asking her for the recipe, actually the proportions of the ingredients really, I mean that’s where all the crap happens…measure one ingredient incorrectly and you will never be able to roll even one Khandvi right! 😁

She hasnt made them in years, she said but had a reliable recipe written down somewhere….I couldn’t ask for more!! I diligently noted the recipe with the measures and listened to her explain me how the required consistency will take some time..I’ll need to be patient! Not my strongest virtue but I’ll try I promised😉I tried it that weekend and it was perfect…as told by the man himself! I was happy…hence, made it again a couple of days ago for breakfast…my hubby enjoyed it with a large mug of ginger tea and I with some mint and lemon green tea 👌👌 since it turned out well again…I knew I’d learnt the art of making ‘Khandvi‘ !! 😃

So be patient, go slow, and measure correctly! Let’s get cracking….

Yield: 10-12 rolls

Equipment: measuring cups/ sspoons, knife, a heavy bottomed non-stick pan, a silicon spatula or a wooden spatula, 2 stainless steel plates (optional), a mixing bowl, a small whisk,

Ingredients:

For the Khandvi: 

1/2 cup besan (gram flour)

1 cup thick yogurt (not hung, not Greek)

1 cup water

salt to taste

1 tsp ginger-green chilly paste

1/2 tsp turmeric powder

few drops of oil to grease the plates/ platform

For the tempering:

1 1/2 tsp oil

1/2 tsp mustard seeds

7-8 nos. curry leaves

2-3 nos. slit green chillies

a pinch of hing (asafoetida)

For garnish:

Chopped coriander leaves

some dry garlic chutney 

Method:

In a mixing bowl, seive the besan. Add salt, turmeric, green chilli- ginger paste and yogurt. Whisk well and make sure there are no lumps. Add the water and whisk again.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6700

In the meanwhile, grease the backs of the steel plates with some oil. Keep them aside. (If you wish to, you can grease the work platform in the kitchen alternatively).

Heat the pan, keep the flame low and add the batter. Keep stirring it constantly to avoid any lumps. After the first 5 mins of cooking, increase the flame a little bit and cook for another 10-12 minutes. The mixture will have thickened enough. Then again reduce the flame to low. Keep stirring it all the while.

This is what the consistency should be after almost 15-17 mins of cooking. Turn off the flame at this stage.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

Tip on how to check if the consistency is correct for the Khandvi – take a little bit of the ready mixture and spread it on the greased plate. Let it cool down for 2 mins, if you are able to roll it off without it sticking to the plate, the mixture is ready. If not, cook the mixture for another 2-3 mins.

Now, that we have affirmed the consistency of the mixture, divide the mixture in two parts for the two plates and spread it evenly as shown below.

Note that the mixture will be still cooking on low flame as you do the test of the consistency.  

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6703

Let the plates cool down with the mixture for about 10 mins. Then later, using a sharp knife make lines at equal distance and roll the Khandvi very carefully as shown above. Voilà! The Khandvi is ready…easy peasy!!

Now roll all of these similarly and place them on the serving tray/ plate.

Next, for the tempering, heat oil in a small pan, add hing, mustard seeds, curry leaves, green chillies and let these all splatter around for  few minutes. Then pour this tempering on the rolled Khandvi and serve with some dry garlic chutney and green chutney.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

These turned out spicy and just how we like them…😍 Do try these…they’ll make you want to make them again and again..!!

Love,

Shreya💗

 

error: Content is protected !!