Okay, fam, let’s get into this Khaman Dhokla recipe! This ain’t your grandma’s recipe (unless your grandma’s from Gujarat, then maybe it is!), but it’s gonna be just as good, promise. We about to whip up some light, fluffy, and savory goodness. Get ready!
Alright y’all, check out this recipe. It’s gonna take a lil bit of work but trust me, the end result will be worth it. We’re talking about spongy, tangy, sweet, and spicy all rolled into one delicious bite. This is perfect for brunch, a snack, or even a light dinner. Don’t be intimidated by the ingredients, we gonna take it step by step!
Let’s see this Dhokla, baby!
Peep this visual right here. This is what we aiming for. Light, airy, and just begging to be devoured. Get ready to make some magic happen in the kitchen.
Now, let’s talk ingredients, cause a recipe aint nothin but a list without em.
Ingredients:
* 1 cup Besan (Gram Flour) - Get the good stuff, it matters! * 1 tbsp Sooji (Semolina) - For that little bit of texture, you know? * 1 tsp Ginger-Green Chili Paste - Gotta get that kick! (adjust to your spice level) * 1/2 tsp Turmeric Powder - For color and flavor, naturally. * 1/2 tsp Asafoetida (Hing) - Don’t skip this, it adds a depth of flavor that’s essential. * 1 tbsp Sugar - Just a touch of sweetness to balance the tang. * 1 tbsp Lemon Juice - Acidity is your friend. * 1 tsp Salt - To taste, of course. * 1 cup Water - Gotta mix it all together! * 1 tbsp Oil - For greasing the pan. * 1 tsp Eno (Fruit Salt) - This is what makes it fluffy, don’t forget it! **For Tempering:** * 2 tbsp Oil * 1 tsp Mustard Seeds * 1 tsp Cumin Seeds * 2-3 Green Chilies, slit * 1/4 cup Water * 1 tbsp Sugar * 1 tbsp Lemon Juice * Fresh Coriander Leaves, chopped (for garnish) - Gotta have that freshness! ### Instructions:
- Mix it Up: In a large bowl, combine the besan, sooji, ginger-green chili paste, turmeric powder, asafoetida, sugar, lemon juice, and salt. Gradually add water, whisking continuously to avoid any lumps. Make sure it’s smooth, like butter, baby!
- Let it Rest: Cover the batter and let it rest for about 15-20 minutes. This gives the sooji a chance to absorb the water and soften up.
- Prep the Steamer: While the batter rests, grease a baking pan with oil. Make sure it’s big enough to hold the batter. Also, get your steamer ready with enough water.
- Activate the Magic: Just before steaming, add the eno to the batter and gently mix it in. You’ll see bubbles form, that’s how you know it’s working! Don’t overmix, just enough to incorporate the eno.
- Steam it Up: Pour the batter into the greased pan and steam for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool it Down: Remove the pan from the steamer and let it cool slightly before cutting into squares.
- Temper it Right: Heat oil in a small pan. Add mustard seeds and cumin seeds. When they splutter, add green chilies. Pour in water, sugar, and lemon juice. Bring to a boil.
- Soak it In: Pour the tempering over the dhokla squares, making sure to distribute it evenly. Let it soak in for a few minutes.
- Garnish and Serve: Garnish with fresh coriander leaves and serve warm.
And that’s it, fam! You got yourself some delicious, homemade Khaman Dhokla. Serve it up with some mint chutney or tamarind chutney for an extra kick. Enjoy! Don’t forget to let me know how it turns out!
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