• Meenakshi Aggarwal


KHAMAN DHOKLA (THE SPONGE SNACK) is a steamed and nutritious dish, originates from the Indian state of Gujarat. . Eating healthy does not always mean that you have to sacrifice on your taste, as dhokla made up of gram flour and subsequently steamed, is rich in nutrients and scrumptious at the same time. It can be eaten for breakfast, as a main course, as a side dish, or as a snack. . so here is a special post for gujjus..!! . RECIPE:- INGREDIENTS:- Gram flour(besan) - 100 g semolina (suji) - 50g curd - 100g baking soda (sodium bicarbonate) - half tsp turmeric powder - half tsp ENO fruit salt - 1 pouch (gujju hack to make dhokla extra fluffy) mustard seeds - 1 tsp lemon juice sugar - 2 tbsp curry leaves - 5-6 chopped green chillies - 2 salt . METHOD:- * Take a bowl and add gram flour, semolina, baking soda, turmeric powder and curd. * slowly add some water and mix them to make a smooth batter. let it rest for 5 minutes. *take another bowl and add 1 cup water, sugar and lemon juice and stir the solution till sugar get dissolved. *take out the dhokla stand, add water and boil. simultaneously grease the moulds with oil. *now add the ENO and 2 tbsp water into the batter and mix it well. *pour the batter into the moulds. place the moulds in the stand and put the lid on. *cook at high flame for 2 mins and then on sim for 5 minute s. * to check whether dhokla is ready or not, insert a knife or stick or toothpick into the centre of the dhokla, it should come out clean, with no steaks of batter. (a few small crumbs are OK)! take the moulds out of stand and let it cool for few minutes and then demould the dhokla. *pour the sugar lemon solution over the dhokla and let dhokla soak it well. *now for tempering take out a tadka pan, add oil and heat it. add mustard seeds and when seeds begin to crackle add curry leaves and chillies. tempering is ready to pour it over the dhoklas.

Enjoy this fluffy, feather weight delicacy with family and and friends in this monsoon season..!!

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