Khaman Dhokla Recipe I Made Super Easy

Hi, Guys as we all know every Indian woman wants to try something special in the kitchen, and here's what I have for you. Yes, today we are going to prepare dhokla. Yes, a very famous and the most important Gujarati dish. All I would say, it's a mouth-watering dish. So Let's get started.

 Ingredients 

Yellow moong dal = 1 cup (wash the dal with water and soak it for 2 hours)

Green coriander = 2 tbsp finely chopped

Green chili = 2 finely chopped

Lemon juice = 1 tsp

Fresh curd = 2 tbsp

Grate ginger = ½ inch piece

salt = as per taste

Eno fruit salt = 1 packet

Oil = 1 tsp    

For Garnishing

Rai = 1 tsp 

White sesame = 1 tsp

 Asafoetida = 2 pinch 

Green chilies = 4 to 5 (make a slit in the green chilies but the green chilies should not be separated) 

Sugar = 1 tsp

 Citric acid = 2 pinch 

salt = 2 pinch 

Oil = 1.5 tbsp 

Also Read: Pepper Chicken Fry - Indian Chicken Recipes  

Method

To make Moong Dal Katori Dhokla, first of all, you have to grind the lentils and make a paste out of it, and for this, you have to take a grinder jar. Then add water to the dal in it. Add curd and a little water to it and make a very fine paste.

You have to grind the dal very smoothly. There should be no chunks of dal left in the paste. Once the dal paste is made, put the dal paste in a mixing bowl. 

Then take a hand whisker and beat the dal paste with it for two to three minutes until the consistency of your batter is done, if your batter is thick, then add some water to it and adjust its consistency. 

Now to steam the Dhokla, put a glass of water in a pan and put a stand in it and keep the water to boil. while the water is boiling then add salt, green chilies and grated ginger to the dal paste as per taste.

Finally, add one teaspoon of oil and chopped coriander to it and mix well.

Then take four steel bowls and now put a little oil in all these bowls and grease them with a brush.

When the water starts to boil, then you have to put Eno fruit salt in the batter and add lemon juice to activate it, and mix it lightly with the batter and now fill the batter in these four greased bowls.

You do not have to fill the batter bowl till the top it will puff up after steaming. That's why don't fill the bowl till the top.

Now place any plate on the stand. In which all four bowls can come comfortably. Now keep all four bowls in this plate.

Then cover the pan and let the dhokla steam for 10 to 12 minutes.cook it on a medium flame. You can check the dhokla after 10 minutes and use a knife or toothpick to check the dhokla.

Now try putting this toothpick or knife in the dhokla. Incase toothpick or knife comes out clean, then your dhokla is cooked

After the Dhokla is steamed, take out these bowls from the plate and let them cool down.

While the dhokla is cooling down, Let us prepare the garnishing to pour over the dhokla. First, fry the chilies.

Dhokla tastes great when fried chilies are put on top of the dhokla. Take a half tablespoon of oil in a pan and heat it lightly.

Then add green chilies to it, add two pinches of salt and fry the chilies a little and take them out on a plate.

Now put the remaining one tablespoon of oil in the same pan and keep it for heating. As soon as the oil is hot, put mustard seeds in it and let it crackle. Then add asafoetida and white sesame seeds and fry them.

Do not over-fry it as sesame seeds change its colour very quickly so do avoid this. 

Then put half a cup of water in it, add sugar and citric acid to it and let the water boil. After that turn off the gas and now take out this water in a bowl and let it cool slightly.

Your garnishing water is ready. When you pour this water on the Dhokla, the taste of your Dhokla will increase.

When the dhokla cools down a bit and the water too, then put the fried green chilies one by one on these bowls of dhokla.

Then pour the tempering water. In this way your very tasty moong dal katori dhokla is ready.

Hope you find this recipe useful. Happy cooking.