Khaman Dhokla (Nylon Khaman)

Name: Khaman Dhokla (Nylon Khaman)
Total time: 1200 s
Yield: 16 piece
Cuisine: Indian
Ingredients: For Dhokla:; 1 cup Gram flour; 1/2 cup water; 1 tsp citric acid; 1/2 tsp salt; 3 tsp sugar; 2 tbsp neutral oil; 1/4 tsp yellow food colour; 1/2 tsp baking soda; For tempering:; 1 tbsp oil; 1/2 tsp Cumin seeds; 1 tsp mustard seeds; 1/4 tsp asafoetida; 8-10 Curry leaves; 2 chopped chillies; Pinch salt; 3 tbsp sugar; 1/2 cup water

Pranami Davda @cook_26426386

Rajkot, India

Gujarati cuisine is one of the the oldest culinary treasures of India and is primarily vegetarian. A distinctive characteristic of Gujarati food is its palate-pleasing combination of sweet and sour flavors. The ultimate Gujarati food, these Soft and spongy dhoklas just cannot be missed. Dhokla is one of the most loved Gujarati snack.

#GA4
#ga4
#week4
#cookpadindia
#cookpadgujarati
#gujaraticuisine
#khamandhokla
#naylonkhaman
#culinarydelight

Pranami Davda @cook_26426386

Rajkot, India

#GA4
#ga4
#week4
#cookpadindia
#cookpadgujarati
#gujaraticuisine
#khamandhokla
#naylonkhaman
#culinarydelight

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Ingredients

20min

16 piece

For Dhokla:
1 cupGram flour
1/2 cupwater
1 tspcitric acid
1/2 tspsalt
3 tspsugar
2 tbspneutral oil
1/4 tspyellow food colour
1/2 tspbaking soda
Fortempering:
1 tbspoil
1/2 tspCumin seeds
1 tspmustard seeds
1/4 tspasafoetida
8-10Curry leaves
2chopped chillies
Pinchsalt
3 tbspsugar
1/2 cupwater

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Steps

20min

1

For making khaman dhokla gather all the ingredients as per measurements.
2

In a mixing bowl add water, salt, sugar, citric acid, oil, and yellow food colour and whisk all together.
3

Add into it gram flour by sifting it using sieve. With help of beater whisk it till it is smooth and silky batter. Batter should not be too thick and not too thin also. Resting it for 10 to 15 minutes is preferable.
4

Grease 5 inch tin or a steal plate properly from each side.
5

Now add baking soda to batter and whisk it with hand or spoon until the batter turns really fluffy and frothy. Then immediately pour it into the greased tin and steam it in dhokla steamer or big kadhai/pot with lid and filled with water and stand to increase the height of dhokla tray.
6

Steam dhoklas for 10 to 15 minutes at medium flame and then for 5 minutes at low flame. Then have a toothpick test to check if they are completely cooked.
7

By the time we can prepare tempering that needs to be poured over the dhoklas, which will give it distinct flavour.
8

Set a tadka pan on medium flame. Add oil, cumin, mustard seeds, asafoetida, curry leaves, and chopped green chillies, saute it for 10 to 15 seconds, furthermore add water, sugar, and a pinch of salt mix them all well and bring it to boil.
9

Pour the tempering over the dhokla immediately after removing dhokla and allow them to absorb the tempering water for 5 minutes.
10

Your hot and spongy authentic Gujarati khaman dhoklas are ready. Garnish it with coconut and coriander.