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world wide web.youtube.com/user/masterche. Chef Tarla Dalal Explaining the cooking approach to Khaman Dhokla ( Gujarati Recipe).
1 cup besan (bengal gram flour)
1 1/2 tablespoons of semolina (rava)
4 teaspoon sugar
1 teaspoon ginger root-eco-friendly chilli paste
1/2 teaspoon citric acidity (nimbu ka phool) or 1 teaspoon fresh lemon juice
salt to taste
2 teaspoon fruit salt
3 1/2 teaspoon oil for greasing and cooking
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon sesame seeds (til)
a pinch of asafoetida (hing)
two to three curry leaves (kadi patta)
For That Garnish:
2 tablespoons of chopped coriander (dhania)
1. Combine the besan, semolina, sugar, ginger root-eco-friendly chilli paste, citric acidity and salt together with little water (roughly cup) inside a bowl and blend well with the aid of your hands to obtain a smooth and thick batter.
2. Divide the batter into 2 equal portions and aside.
3. Add 1 teaspoon of fruit salt to part of the batter and blend lightly.
4. Pour the batter immediately right into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam inside a steamer for 12 to fifteen minutes or up until the dhoklas are cooked. Keep aside.
6. Repeat the steps three to five to create yet another thali of dhoklas.
7. Heat 3 teaspoon of oil in a tiny pan and add some mustard seeds.
8. Once the seeds crackle, add some sesame seeds. Eco-friendly chillies, asafoetida and curry leaves, mix well and saut on the medium flame for any couple of seconds.
9. Remove in the flame and add 1 tablespoons of water and blend well.
10. Pour this tempering within the dhoklas.
11. Awesome slightly and reduce equal sized pieces.
12. Serve hot garnished with coriander.