I fairly remember my recent trip to Gujarat, the Land of Legends. Apart from everything else about the rustic Gujarat, what I loved more was the regional food!
Being a total foodie, I can only say that no matter where you wander, Gujarati cuisine will come behind you and make you fall in love with it. The best example I could give now is my favourite breakfast/snack fare – Khaman Dhokla.
As mouth-watering it sounds, Khaman Dhokla melts in your mouth and ultimately steals your heart. A simple preparation, Gujarati Khaman Dhokla is the one that will stay with you forever. Well, as I write, I wish I could just go back and gorge on some 2-3 plates of it!
Now as I am at home and that sounds impossible, I would go ahead and try preparing Khaman Dhokla myself. Here is how I need to go about it.
- 250 grams Besan/chickpea flour
- ½ cup yoghurt
- ½ cup water
- ½ teaspoon cooking soda
For seasoning (to be mixed with batter)
- 1 tablespoon oil
- ½ teaspoon turmeric
- 1 teaspoon green chilli paste
- 1 teaspoon sugar
- ¼ teaspoon citric acid or lemon juice
- 1 packet Eno
- salt to taste
- Curry leaves
- Mustard seeds
- Grated coconut
- Chopped cilantro leaves
- Little water + oil
- Mix ½ cup curd with ½ cup of water for a smooth paste
- Add Besan to the paste
- Slowly add little water for a flowy mixture. Add cooking soda and set aside for an hour.
- Add Eno to the set mixture.
- Take desired amount of water in a pan, bring it boil well.
- Grease a befitting plate with oil and pour in the mixture.
- Set the plate on the pan and let it cook in steam for 10-15 minutes with lid sealed tightly.
- Open the lid and prick a toothpick to check the consistency of the mixture.
- Take little oil in a smaller pan, add all ingredients listed under tempering, and allow it to pop.
- Pour the preparation onto the half-done Dhokla. If desired, steam it once again.
Take it off the stove and allow it to cool before cutting through it for equal sized cubes. Garnish with cilantro leaves and grated coconut. Serve hot Khaman Dhokla with green chutney or imli chutney. YUM!
Please Note- Khaman Dhokla is a delicate recipe; hence, it needs to be handled gently and patiently.