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The delicate balance between sweet, salty and spicy engenders some of the most loved and toothsome Indian dishes including Khaman Dhokla. These steam-cooked chickpea flour-based Dhoklas have long ago crossed the coastal belts of Gujarat, and are relished throughout the eateries of the country. But cooking them is not everyone’s cup of tea. Isn't it? Then why not grab a market-made Dhokla mix and prepare it in no time and without much effort? All you need to care about then is making the syrup that is poured over the steam-cooked dhokla for seasoning it. Making the syrup by spluttering mustard, cumin, chillies, and curry leaves and diluting it with water, sugar and salt is indeed fun and a child’s play.
A Brief Introduction To Dhoklas
It's a well-known fact that Dhokla is a native dish of Gujarat. This purely vegetarian dish is made of a fermented batter obtained from chickpea, pigeon pea, urad and rice. The origin of Dhokla, cannot be traced as it is, but its precursor dish Dukkia, made of pulses, is mentioned in a Jain text of 1066 CE. But the word Dhokla appears earliest in a Gujarati work, Varanaka Samuchaya written in 1520 CE.
Difference between Khaman Dhokla and Dhokla
One of the many varieties of Dhokla is Khaman Dhokla, which is slightly different from the regular one. Let's see how. Dhokla is made with rice and chickpeas, Khaman is made only from chickpea flour. In this Dhokla, a slightly higher amount of baking soda is added to make it more porous, fluffy and spongy.
Preparation: 40 minutes
Cooking: 25 minutes
Servings: 18 Khaman Dhoklas
Ingredients:
• Gits Khaman Dhokla Mix
• 4 tbsp oil
• 2 chillies sliced into thin and long pieces
• 1 tsp mustard seeds
• ½ tsp cumin
• A handful of curry leaves
• ½ cup of water
• Chopped coriander leaves
• 2 tsp sugar
• ¼ tsp salt
• water
• Desiccated coconut
Method:
• Keep a steamer ready by heating it with water.
• Meanwhile, transfer all the dhokla powder to a bowl, then add oil to it.
• Add water to it little by little and stir constantly to make a smooth and runny batter. Ensure that there are no lumps in the batter.
• Then transfer the batter to an oil-greased baking tin and keep it over the steamer.
• Steam and cook the batter for 10-12 minutes on medium heat.
• Meanwhile, prepare the syrup for dhokla by heating a pan and adding 2 tbsp of oil to it.
• Then add mustard seeds, let them splutter and add cumin, chillies, and curry leaves and stir all until they exude aroma.
• Then add water to it and let it come to a boil. Then add sugar and salt to this, stir well and let it come to a boil and turn off the flame.
• Check if Dhokla is cooked by pricking with a toothpick or knife. If it comes out clean, then Dhokla is cooked and if it doesn't then cook Dhokla for 7 to 8 more minutes.
• After the Dhokla is fully cooked, loosen it from the sides and take it out of the baking tray.
• Cut it into equal squares and pour the syrup all over the Dhokla. Garnish it with fresh coconut and coriander leaves.
Avoid any kind of strongly flavoured oil like mustard oil or groundnut oil in making the Dhokla batter, as it will overpower the subtle taste and flavour of Dhokla. Try these instant Dhoklas as a morning meal or evening refreshment
