KHAMAN

 Gujarati Dhokla / Khaman Recipe

🛒 Ingredients For the Batter

Chana Dal: 1 cup 

Rice: 1 cup (standard ratio)

Moong Dal (Mug Dal): ½ cup (standard ratio)

Curd (Yogurt): 3 tablespoons

Spices: Ginger (Adu), Green chilies (Marcha), and Turmeric (Haldi) to taste

Leavening: 1 teaspoon Eno fruit salt + a splash of water

Seasoning: Salt to taste

For the Vaghar (Tempering)Oil: 2–3 tablespoons Mustard Seeds (Rye): 1 teaspoon Fenugreek Seeds (Methi): ¼ teaspoon Green Chilies (Leela Marcha): 2-3, slit Curry Leaves: A sprig

Garnish: Fresh Coriander (Kothmir), finely chopped


👩‍🍳 Step-by-Step Instructions

1. Night: Preparation

Wash and soak the chana dal, rice, and moong dal together in plenty of water overnight.

2. Morning: Blending & Fermentation

Drain the water from the soaked mix.Grind into a smooth, thick batter using a little water if needed.Add 3 spoons of curd and salt. Mix thoroughly.Blend in the crushed ginger (adu), green chilies (marcha), and turmeric (haldi).Cover and rest the batter in a warm place all day until evening to let it ferment.

3. Evening: Steaming

Prepare the steamer and grease a baking pan or dhokla plate with a little oil.Add Eno fruit salt to some batter with a tiny splash of water on top to activate it.Mix gently until the batter becomes light and frothy. Do not overmix.Pour immediately into the greased pan.Steam on high heat for 12–15 minutes until a toothpick inserted comes out clean. Once cooled cut in square pcs.

4. The Finish: Vaghar (Tempering)

Heat oil in a small pan.Crackled seeds: Add mustard seeds (rye) and fenugreek seeds (methi) until they pop.Aromatics: Add the slit green chilies (leela marcha) and curry leaves, sautéing for a few seconds.Assemble: Pour this hot oil tempering evenly over the steamed cake pcs.Garnish generously with chopped fresh coriander (kothmir). 


TIP: Never add the eno into the entire batter. Remove the batter as required for one plate and repeat the process for the next one.






Comments

Post a Comment

Popular posts from this blog

Rasam

Image
 In oil add some chopped green chillies ,full ginger and garlic pcs  with peel coriander leaves with sticks,dried tamarind pieces ,big pieces of tomatoes ,salt,cumin powder, pepper powder, rasam powder and mix well.  Then add water and once the tomatoes begin to boil, then start smashing them with the spoon (after they've softened) strain all the ingredients and serve the rasam with rice and pappadam.
Read more

SAGAN NI SEV

Image
 Sagan ni Sev (or simply Parsi Sev) is an auspicious sweet vermicelli dish served at every Parsi celebration, from birthdays to Navroz. Unlike many Indian vermicelli dishes, it is traditionally served "dry" (not in milk)  Ingredients 😊 Vermicelli (Sev): 100g to 250g of fine wheat vermicelli (white or brown roasted). 2–3 tablespoons of Ghee or butter.  ¾ cup to 1 cup castor sugar (adjust to taste). 1 cup boiling water (or a mix of water and milk for richness).  ¼ teaspoon green cardamom powder, a pinch of nutmeg, and 1–2 teaspoons rose water or vanilla essence. Garnish: Sliced almonds, cashews, raisins (kishmish), and chironji (charoli).  Step-by-Step Instructions... Prep the Nuts: Heat 1 tablespoon of ghee in a pan. Sauté the almonds, cashews, and chironji until golden brown. Add raisins at the end until they plump up. Remove and set aside. Roast the Sev: In the same pan (add more ghee if needed), add the broken vermicelli pieces. Sauté on low heat for 10–12 mi...
Read more