Khaman Dhokla How to make Dhokla Sanjeev Kapoor Khazana

A perfectly spongy, fluffy and tasty snack made with minimum ingredients, but a unique technique. Serve with chutney and enjoy your snack time.

KHAMAN DHOKLA

Ingredients

2 cups gram flour
Oil for greasing
Salt to taste
1 cup yogurt
2 tsps ginger-green chilli paste
2 tsps fruit salt
Green chutney to serve
Tempering
2 tbsps oil
1 tsp mustard seeds
tsp asafoetida (hing)
1 tbsp white sesame seeds
10-12 curry leaves
2-3 green chillies, slit
2 tsps sugar
Chopped fresh coriander leaves for sprinkling

Method

1. Grease an aluminum baking tin with some oil.
2. Take gram flour in a large bowl. Add salt, yogurt and ginger-green chilli paste and mix well. Add 1 cup water and whisk till a smooth batter is formed.
3. Add fruit salt and 1 tbsp water and mix till well combined.
4. Transfer the batter into the greased aluminum baking tin.
5. Heat sufficient water in a steamer. Place the baking tin on the steamer basket and steam for 10-15 minutes.
6. Take the baking tin off the heat and allow the dhokla to cool slightly.
7. Cut the the dhokla into squares.
8. To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, white sesame seeds, curry leaves and green chillies and mix well. Add cup water, and mix well. Add sugar, mix and cook till the mixture comes to a boil and sugar melts.
9. Pour the tempering over the dhokla and spread it evenly. Sprinkle coriander leaves and set aside for 5 minutes.
10. Transfer the dhokla pieces on a serving plate and serve with green chutney.

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