Type: Low fat, no added cholesterol
Preparation Time: 30 minutes
Ingredients:
- Sooji (Semolina, Cream of wheat), 1 cup
- Besan (Gram flour), 1 cup
- Water, 2.5 cup
- Sugar, 2 tsp
- Salt, 1 tsp or to taste
- Eno or fruit salt (unflavoured) or baking soda, 2 tsp
- Mustard seeds, 1 tsp
- Curry leaves, 4-5
- Olive or Canola oil, 1 Tbsp
- Rectangular cake making aluminium dish, size about 7.5inch x 4inch x 2inch, 3
Khaman Dhokla Picture
Preparation
- Mix throughly all the ingredients except oil in a bowl.
- Take a flat bottom wide skillet. Pour 2 cups of water. Invert a cake making empty dish on the base of the skillet.
- Take another cake making dish, lightly grease it and fill it with half of the above mixture. Add 1 tsp of Eno and mix well, stirring vigoursly.
- Place this dish on the inverted dish in the skillet. Cover the skillet with a plate and put it on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
- Remove the lid of the skillet, take out the dish and keep aside.
- Repeat the steps 2-5 for the remaining mixture.
- Invert the baking dishes on a flat plate to take out the dhoklas. Cut with a knife into 6 or 8 pieces.
- Take 2 tsp oil in a big round spoon. Put the spoon on medium heat. When the oil becomes hot, add mustard seeds and curry leaves. Remove after half a minute and pour on the khaman dhoklas.
Serve khaman dhokla with tomato sauce or coriander-mint chutney.
Tips
- If the khaman dhoklas become hard, put the cut pieces in microwave for a few seconds before serving, They will become soft and spongy.
- You can keep leftover dhoklas in fridge. Before serving put the khaman dhoklas in microwave for a few seconds.