Bachelor Cooking Gujarati Snacks Specials

Khaman Dhokla

Ask anyone about Gujarati snack and the first name comes out is “Dhokla”, yes it has become synonym to a Gujarati snack, it would be rarely any Gujarati who doesn’t like dhokla. Jokes apart do you know that Dhokla is not just tasty but nourishing too!!  The main ingredient is Bengal gram flour  – a good source of complex carbohydrates and protein, plus we add tempering to it  hence add good fat and fibres too.



Preparation time:  Nil

Cooking time: 10 mins

Serves: 2

Ingredients:

Bengal  gram flour: 1 cup

Fruit salt: 1 tsp

Water: ¾ cup to 1 cup (to adjust consistency)

Salt: 1 tsp

Sugar : 1 tsp( optional)

For Tempering:

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Oil: 1 tbsp

green chillies: 1-2

Curry leaves: 4-5

Asafoetida: a pinch

Fresh coriander leaves: to garnish

Process:

  • Take a cup of gram flour in a bowl, add salt and mix well.
  • Now add the water slowly while stirring continuously to avoid lumps , normally it takes about ¾ cup to 1 cup water to get batter consistency.
  • Now sprinkle fruit salt over the batter and sprinkle water over it, when bubbles form mix them well into batter.
  • Now the batter would be fluffy , divide the batter into 2 parts and pour into greased plates.
  • Allow it to steam in the steamer or dhokla maker  for 7-8 mins.
  • To check insert the toothpick or knife, once it comes out clean, the dhokla is ready.
  • Take the plates out and allow the dhokla to cool a bit.
  • Then cut the dhokla in crisscross pattern and transfer into another dish.

Tempering:

  • Heat the oil into tempering vessel and add mustard seeds and cumin seeds.
  • When seeds crackle, add asafoetida, slow the heat and add curry leaves and green chillies.
  • Dissolve sugar into half cup of water and add this water to tempering,
  • Pour this tempering over the dhokla dishes.
  • Garnish with fresh coriander leaves and serve hot.

Nutritional value: (per portion)

Energy:  209 cal

Carbs: 24 g

Protein: 8g

Fat: 9g

About the author

Ami Paneri Upadhyay

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