Khaman Dhokla is a savory steamed cake made from gram flour. It is soft, porous, mildly tangy-sweet and a great snack that can be served at any time of the day. Check out Ruchi Bharani's take on this popular Gujarati snacks recipe. <br /> <br />Ingredients: <br /> <br />2 cups gram flour <br />1 genrous tsp fruit salt <br />2 tsp ginger chilly paste <br />3/4 tsp citric acid <br />Salt to taste <br />Luekwarm water <br />1 1/2 cups water <br />3 tsp sugar <br />Haldi <br />Grated Coconut <br /> <br />Tadka: <br />Oil 1 tsp <br />1 tbsp Mustard Seeds <br />3-4 Chillies <br />Asafoetida (hing) 1/4 tsp <br />Water 1/2 cup <br />Grated coconut 1/4 cup <br />Coriander leaves <br /> <br />Method: <br /> <br />- Heat the water in a vessel until it's lukewarm and then turn off the flame. <br />- Take a bowl and add the gram flour, sugar, citric acid and the lukewarm water. <br />- Whisk everything well, making sure there are no lumps left and the batter is smooth in texture. <br />- Let the batter soak for atleast 15-20 minutes. <br />- Take a pot of water, place a ring inside it and out it to boil. Cover the pot with the lid. <br />- Add the turmeric powder, salt to taste, ginger and chilli paste and little oil to the batter and mix all the ingredients well. <br />- Reduce the flame and take the lid off the pot and place a 7 inches square tin on the ring. Make sure you grease the tin with little oil. <br />- Add a generous tsp. of Eno fruit salt to the batter and whisk it quickly. <br />- Pour the batter in the square tin placed inside the pot and cover the pot with a lid. <br />- Let it steam on a high flame for 25 minutes. <br />- After 25 minutes, open the lid and take out the tin and let the dhokla rest for 5-6 minutes. <br />- Separate the dhokla from the tin by using a knife. <br />- Overturn the dhokla on a plate. Overturn it again. <br />- Heat the oil in a pot. <br />- Once the oil is hot, add the mustard seeds, round goriya chillis, curry leaves, asafoetida and water. Let the water boil for one minute. <br />- Add the coriander leaves and grated coconut and mix them well. <br />- Spread this mixture over the dhokla. Cut the dhoklas into small squares and it's ready to serve. <br /> <br />Director: Vaibhav Dhandha <br />Camera: Kawaldeep Singh Jangwal, Manjeet Kataria <br />Editing: Pratik Jain <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
