Sunday, September 30, 2007

Khaman Dhokla

Dhokla has been favorite Gujrati food since childhood. Ever since I started cooking, I have made several attempts at it..need I say unsuccessful attempts!! :) Then I stumbled across Jai and Bee's Khaman Dhokla recipe on Jugalbandi. Thank you, Jai and Bee! Below is the same recipe with minor modifications.

Note - The ingredients are spread across the post till the end. Please make sure to read the entire post for all the ingredients.

Ingredients (serves 3 or serves 1 if it's me)

Besan - 1 cup
Canola Oil - 1 tbsp
Salt - 1/2 tsp
Lime juice - 1 tbsp
Green chilli - 4 chopped
Water - 1/2 cup

Mix all the ingredients together and keep aside. This will be a thick batter.

Lemon Eno - 1 tsp

Just before you put the above mixture in the presssure cooker without whistle (just for steaming), add the Eno and mix it well quickly. It will develop a whitish color.

Take an utensil and spray it lightly with oil. I use the Pam Spray. You can use Canola oil as well. Drop the above mixture in this utensil and let it settle down evenly. You don't need to mix anything now.

Add some water to the pressure cooker to develop steam. Place the above container with the dhokla mixture inside the pressure cooker with the water surrounding it. Pressure cook on Medium-High heat for 15 mins without whistle. After 15 mins, put off the heat and let the pressure cooker rest as is for the next 5 mins. Take out the container and temper it with the tempering ingredients.

Tempering ingredients

Canola oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 5-6
Water - 2 tbsp
Sugar - 1 tbsp
Lime juice - 2 tbsp
Fresh coriander leaves - few sprigs chopped

Heat oil. Add mustard seeds and curry leaves and let it crackle. Add this to a mixture of water, sugar and lime juice. Mix well and add to the prepared khaman dhokla cake.

Enjoy with pudina chutney or dhaniya chutney.


bee said...

dear pragyan,
thanks for trying this out. we got a tutorial on how khaman is different from dhokla, etc. after we posted this recipe.

we still don't know the real difference, except that dhokla can be white and yellow and they have different names. brace yourself for a tutorial. :-)

Sharmi said...

yesterday I had dhokla at my friends. Its long time since I made some. yours looks pretty, seems like you made it in a different shape.

Nags said...

i have started loving dhokla ever since they were served in an office party. Definitely want to try it out one day.

how did it come out?

Asha said...

Looks almost like a cake P! YUMMY!:))
Yeah, some blog told us that Khaman and Dhoklas are two different things! Must be true but I don't know much about it!:)

Tee said...

I love Khaman Dhokla! Yours looks perfect and very inviting. I made these a couple of days back but I guess, I needed toadd more soda. :)It is really a task to get perfect khama n dhoklas.

Cynthia said...

Yeah this will serve just me too :D

sandeepa said...

Looks perfect

Kribha said...

Nice perfectlooking dhokla. It is my latest favorite. I like mine with some coconut scrapings and green chillies.

TBC said...

I like dhoklas a lot and yours looks very soft and spongy.

Mansi Desai said...

wow Pragyan!! first time here, and I'm so delighted to see one of my fav dishes here!! I am a gujju too and I loveeeeeee khaman dhokla!!

Pragyan said...

Hi Bee, Thanks for the fore-warning. I did brace myself for it. Last month we were at a Gujju friends place and she said there is Khaman and it turned out be a granular stuff. That's when I realized what a Khaman was.

Hi Sharmi, Thank you. Yes, I make it in a deep glass container that gives it a cake-like shape. :)

Hi Nags, It came out great. This was the fourth-fifth time I was making it. It has become one of my "reliable" dishes..thanks again to Jai and Bee for this fool-proof recipe!

Hi Asha, Cake indeed :) Would love to know more about Khaman vs. Dhokla. Didn't find anything googling for it.

Hi Tee, Try this recipe. This is the fool-proof (can also read as pragyan-proof ;) ) recipe.

Hi Cynthia, I am with you :)

Hi Sandeepa, Thanks, dear!

Hi Kribha, You are right. I skipped on both bcoz hubby does not like the coconut favor in any dish other than dosa chutney.

Hi TBC, These turn out real soft indeed. One dish that I am shouting about off my rooftop. I jumped around the house like a kid the first time I made it :)

Hi Mansi, Thanks for stopping by. Hope to see you more often. Inspite of being a non-Gujju, I am addicted to this now :) :)

EduCateBloGgeR said...

Using besan with eno is good but the final product is tough . Try using besen mixed with suji it will make it softer . I make it that way ... anyway i am non- gujju ... gujjus can tell us better.

Pragyan said...

Hey educateblogger: Actually, I would beg to differ. Coz I think my doklas turn out pretty ok without sooji..though I am sure, adding sooji will give it a new twist! My mom makes the sooji dhokla..used to dig those as a kid..miss those! :)

Jajosk said...

Hi, can you help me work out the pressure cooker part please -

1. Does the water in pressure cooker touch the bottom of the container in which the batter is placed? If it touches, then should the whole depth of the batter be surrounded by water, or say just as little as possible?

2. Does the container with the batter have to be sealed with a lid? Note that I am not referring to the pressure cooker in which the container with batter sits; I realize that the pressure cooker is has its lid closed.