Thursday, December 14, 2017

Posted by Mala at 12:00:00 AM No comments
Dhoklas, also called Khaman dhoklas is a very famous Gujarati snack, sold in each and every street, but nowadays, this is no longer restricted to that region. This Farsan (savory snack) is available in every part of India, and this is made for breakfast, lunch or dinner and also served as starter or a snack.
I can vouchsafe, this is a fool proof method, since I tried twice, my efforts were in vain......and like the untiring spider which again and again built its web, I made the 3rd time, and Viola!!! I succeeded....I shall share all the tips with you happily....

Fresh besan - 1 1/2 cups, well sifted
Rava/sooji/semolina - 1 1/2 tbsps
Water - 1 cup
Lemon juice - 1 tsp
Oil - 1 tsp
Sugar - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
2 green chillies &  small piece ginger ground to paste
Salt - 1 tsp
Eno fruitsalt - 1 tsp

To season
Oil - 2 tsps
Mustard seeds - 1 tsp
White sesame seeds - 1 tsp
Slit green chillies - 2
Curry leaves a few
Sugar - 1 tsp
Water - 4-5 tbsps

Recipe Cuisine: North Indian; Category: Snack/starter/lunch/dinner/breakfast
Prep time: 10 mts; Cooking time: 18-20  mts;  Recipe source: Tarla dalal, but modified

Yields about 30 dhoklas

Sifted besan, rava, salt, sugar, ginger-green chilli paste and turmeric and hing powders taken in a bowl

1 tsp lemon juice added, oil too added

Measured water added and whisked to a smooth consistency, to a dropping consistency, and by whisking well, we allow the air bubbles to permeate inside. We can also load all these into a blender jar and beat for a few minutes, so that not only they get mixed up well, but also air gets inside, making dhokla soft. 

A shallow pan greased well and kept ready

Another pan with water set to boil, and it is ready

When the water in the pan is boiling and ready, add Eno's fruitsalt

and add 1-2 tsps of water. It will start becoming frothy at once

Fully frothy and ready to be steamed, mix it gently

Pour the mixture into the greased pan

and steam for 18-20 minutes, covering with a lid

Seasonings getting ready in a pan, then 3-4 tbsps water poured in, and sugar added. This is to keep the dhoklas moist

Steamed dhokla taken out, cuts made, then seasonings poured on top of it

Don't try to invert the dhoklas on to a plate when they are hot. I made this mistake, and it crumbled...leave it to the plate, and,  just before serving, you can cleanly take them out one by one. Serve these  soft, moist, tasty dhoklas with green chutney

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* Eno's  fruit salt should be very very fresh. Any opened and stored  packet will become useless.
* Some say, instead of Eno's, baking powder can be used. I am not comfortable with this, if you are using, then avoid turmeric powder. Otherwise, the whole mixture will become reddish.
* Tarla dalal in her video says, 7 minute steaming is perfect...not at all...first time,I am disagreeing with her isn't cooked at all, definitely we need 18-20 minutes of steaming. You can insert a toothpick and see whether it is cooked and the toothpick comes out clean.
* You must not, you cannot flip over the dhoklas to a plate when they are hot, it just crtumbles.


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