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Sunday, 27 August 2017

Achari Khaman Dhokla (Steamed Gram Flour Cake - Fusion Style)



         Khaman Dhokla is a traditional Gujarati steamed savoury snack which is healthy, wholesome and yummy. They can be served as a tea-time snack, for breakfast or for a light dinner. It is an instant version prepared with besan (gram flour), yoghurt and few other flavouring agents. It is steamed to perfection and is tempered with mustard seeds and is then served, garnished with fresh grated coconut and coriander leaves. 

          How cool is that? But wait. There's a twist to this recipe. I added some pickle masala to give a new achari flavour - a la fusion style. So get going and dish out this amazing nutritious snack in a new avatar for your loved ones by following an easy step by step guide with photos to prepare it.
















  • 1 cup gram flour / besan
  • 1 tbsp. semolina / sooji
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ginger-green chilies paste
  • 1 tbsp. pickle masala 
  • 1 tbsp. oil
  • 1 tsp. sugar
  • 1 tsp. lime juice
  • 1/2 cup yoghurt
  • 1 tsp. eno fruit salt

Tempering - 

  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 2 fresh red / green chilies, slit
  • 1 sprig curry leaves
  • pinch of asafoetida
  • 2 tbsp. freshly grated coconut
  • 2 tbsp. coriander leaves, chopped








          In a bowl,  mix together all the above mentioned ingredients (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 30 minutes.

          Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. Pour into a greased steel container or plate and steam for 15-20 minutes. When cool, cut into desired shapes.

         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add  sesame seeds, curry leaves, asafoetida and fresh red / green chilies. Saute for a few seconds and add 1/4 cup water. 

          Switch off the flame and pour this tempering on the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney. 




                               Sift the besan.




                  In a bowl, mix together besan, salt, sugar, ginger-green chilies paste, pickle
                  masala and pickle oil.




                                Then add the yoghurt,




                               semolina and 1 cup water or as needed,

       

                                turmeric powder,




                                eno fruit salt and 1 tbsp. water.



                      Pour into a greased steel container or plate and steam for 15-20 minutes. 




                               When cool, cut into desired shapes.




                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add 
                 sesame seeds, curry leaves, asafoetida and green chilies. Saute for a few seconds
                 and add 1/4 cup water. 






                   Pour this tempering on the steamed Dhoklas. Garnish with coconut and 
                   coriander leaves. Serve with green chutney. 












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