Food Talk  Discussion Forum

Hey guys, if any of you out there have some good khaman dhokla recipes would appreciate it. Have tried many times but they just dont come out fluffy. They taste all right but they are too flat. Need to get some air into my khamans. Thanks. shweta replied. hello,
i live in chicago. and making dhokla is the easiest thing i do within 10 mins. if u have microwave at your home,it's so easy to make them.
add besan, suji, salt,sugar,lemon juice, oil, greenchillies and make thick batter. and then b4 making it just add Eno fruit salt. i don't have perfect measurements but do it accordingly and then wrap it with saran wrap or plastic wrap and microwave it for 5mins.
it really works. and then do the tempering.
Neetu replied. Here is th recipie.

Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander


Method
1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve with green chutney.