Khaman Dhokla

Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer, Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a breakfast or a snack . This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. Their main ingredient is ,as the Khaman Dhokla is prepared using gram flour or besan. Khaman Dhokla is sweet and sour in taste. they are part of a culture that loves feeding people.

khaman dhokla was the very first recipe that I learned from my mom during my school days. Since then, it has been by far one of my favorite recipes, and I have been entertaining my family and friends for years.

Here is an easy way to make Khaman Dhokla, which is soft sponge and super in taste. I serve with spicy sour cherries chutney.

Ingredients

  • 2 cups Gram flour(besan) sieved
  • 1cup Yogurt (beaten)
  • 1/2 tsp Turmeric
  • 1 tsp Ginger-chilli paste
  • 1/2 tbsp Lemon juice
  • 1/2 tsp Soda bicarbonate
  • Salt to taste
  • 1tbsp Oil

Chutney

  • 1tsp Ginger paste
  • 2cups Cherries (halved)
  • 1/4 cup Honey ( or any sugar substitute)
  • 1 tbsp Lemon juice
  • 3 Chilli ( green or red )
  • 1/3 tsp Himalayan salt
  • 3 tsp Cider vinegar
  • 1tsp Oil
  • 1tsp Mustard seeds

Instructions

Chutney

  1. In a medium sauce pan, heat oil over medium-high heat. Add mustard seeds, when the seeds begin to crackle, add ginger and chillies , Stir in ginger and saute until fragrant, about 1 minute.

  2. Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 30 minutes.

  3. Transfer into a blender, make a quick blend. Then transfer into a bowl , set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature.

  • Khaman Dhokla
  • Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again

  • Leave it aside to ferment for one hour. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease the moulds.
  • In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased moulds and place it in the steamer.
  • Cover with the lid and steam for ten minutes. When a little cool, take out from the moulds and keep in a serving plate.
  • Serve, garnished with chopped coriander leaves , scraped coconut and spicy sour cherry chutney.
  • NOTE

    Some Tips and Tricks

    • Start with a fresh batch of eno. The open pack or stale eno may result in flat dhoklas.

    • A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding eno. 

    • After adding Eno, don’t let the batter sit for a long while. Steam it right away.

    • Follow these basic tricks correctly, and you are on your way to the most spongy dhokla.

    Sagoo chat in Potato cups

    Sagoo(Sabudana) chaat recipe is an Indian delicacy served for breakfast or evening snack specially in vrat (fasting) . It is filling and healthy too .It is so delicious and can be have on any regular day .Its an easy to cook and less time taking . Here is quick recipe for sabudana chat in Potato cups.

    Ingredients

    3 Potato ( boiled)

    2 tbsp sagoo (sabudana) , soaked for 4 hours

    2 green chillies

    4 tsp peanuts

    1 cucumber , chopped

    1 tomato , chopped

    1 tsp cumin powder

    Salt to taste

    Coriander leaves

    Pomegranate pearl

    Method

    1. Using a paring knife cut into the half  and scoop out the insides, leaving about a 1/4 inch for potato cups.

    2. Shallow Fry until crisp both the sides .

    3. Take a pan add water, make it boil then add sago, salt in it . When the sago boiled. Transfer into another bowl.

    4. In a mixing bowl add sago, cucumber, tomato,peanut, green chillies, cumin powder, salt , coriander leaves .

    5. Squeeze the lemon on the mixture.

    6. Pour the mixture in Potato cups.

    7. Garnish with pomegranate pearls and Serve.


    Amritsari Nutri Kulcha

    Nutri Kulcha is a recipe which is going to awaken your taste buds, its lip-smacking taste will make you drool over all it’s flavours. It is famous dish of worldwide. This dish is often reserved for any special occasion like parties or festivals .

    I make this recipe more healthier. I used whole wheat Kulcha.

    Ingredients

    • Soya Nuggets – 1 cup
    • Tomatoes – 4
    • Onions – 2 ( finely chopped)
    • Green Chillies – 2 (finely chopped)
    • Garlic- 3 cloves
    • Ginger – 2 (grated)
    • Capsicum- 1 (finely chopped)
    • Spinach- 1/2 cup ( purée)
    • Oil – 2 tbsp
    • Butter – 1 tbsp
    • Coriander Leaves – 2 tbsp
    • Cumin Seeds – ½ tsp
    • Coriander Powder – 1 tsp
    • Red Chilli Powder – ½ tsp
    • Mango Powder – ¼ tsp
    • Garam Masala – ½ tsp
    • Cumin Powder – ½ tsp
    • Tea Bag – 1
    • Salt – 1 tsp (or to taste)
    • Kulcha( whole wheat)

    Method

    • First of all take a big pan and add half pan of water in it.
    • Put tea bag , pinch of salt and sugar in water and boil it in the nutri. Keep stirring so that the color spreads equally all over the nutri.
    • Drain the nutri, wash in fresh water .
    • Take a wok and add oil and butter together.
    • Add chopped onion in the wok and saute for 5 minutes.
    • Blend tomato, garlic, ginger and chilli together in blender. Add tomato mixer in the wok along with all other spices and mix well.
    • Sauté until the ghee seperates out. Add capsicum and spinach purée. Sauté more 3 minutes.
    • Add nutri over it and mix properly.
    • Nutri is ready, serve it with kulcha, chopped onion , lemon and some green chillies .

    Samak Ki Idlis

    The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

    Prep time- 10 min

    Cooking time- 10 min

    Type-vrat ka khana

    Yields-12 idli

    INGREDIENTS-

    • Samak ka Atta- 1 cup

    • Yogurt- 1/2 cup

    • Spinach- 1/2 cup (purée)

    • lemon juice- 1/2 tsp

    • Ginger,chopped- 1tsp

    • Salt- to taste

    • Fruit salt- 1/2 tsp(optional)

    Tempering-

    • Cumin seeds- 3/4 tsp

    • Cooking oil- 2 tsp

    • Green chilies,chopped- 1.5 tsp

    PROCEDURE-

    1. Take a bowl and mix samak atta , curd and spinach puree.

    2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

    3. Add this tempering into samak mixture.

    4. Add ginger,lemon juice and salt in the batter and stir well.

    5. Boil enough water in the idli steamer and grease the idli mould with oil.

    6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

    7. Cover the steamer and cook for 8-10 minutes.

    8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

    9. Now with a greased spoon scoop out the idlis.

    10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.