Sunday, June 10, 2007

Instant Khaman Dokhla

This is one snack that few would dislike. Coming from Gujarat, dokhlas have always tempted people of all genre.Me and my family are no exception.Though in India nowadays khaman dokhlas are easily availabale on most of sweet shops and food joints but since this "Instant "version dosent call for too much preparation its fun to prepare it at home .

There are lot of variations of dokhlas as per the flour used(Semolina,chickpea),spices(sweet,sour,sweet n sour) and additives (plain ,chopped vegetables,curd,water).Traditionally they are made with flour and curd kept for fermentation overnight or at least for few long hours..but but..who has so much time these in days of everything instant here goes the recipe of instant Khaman dokhla...


Besan(Chickpea flour) 1 Cup
Water 3/4 Cup
Citric Acid 1/4 tsp (lime juice can also be used)
Sugar 1 tbsp + 1 tbsp
Salt To taste
Eno(fruit salt) 1 tsp
Oil 1 tbsp + 1 tbsp
Mustard Seeds 1 tsp
Green Chillies 2 Finely sliced
Curry leaves 5-6
Coriander Finely Chopped


Add salt, sugar and citric acid with water.Now add this water slowly to beasn and mix it well so that there are no lumps. Add 1 tbsp oil to batter.

Before we go ahead we should prepare the vessel we will use to steam the dokhla. Take a big vessel with lid and pour about 2-3 cups of water. Put this vessel on stovetop and in the center put some wire mesh or ring, over which we can put the pan with dokhla batter. Flame should be somewhere between high and medium.When water starts boiling add the Eno to batter and mix it well.Batter will become light and fluffy.Pour it in the pan.As for the pan it can be one used for baking.I use a round aluminium pan.Make sure you grease it before using.

Cover the lid and let it cook for 15 -20 minutes.Ckeck it with toothpick or knife for doneness(should not stick to knife or toothpick).When done take off from the heat and let it rest for 2-4 mins.Be sure to remove the cover lid or water droplets from lid will ruin the dokhla.

Transfer the dokhla by inverting the pan.Cut it with knife when cool.Dokhlas are ready to be tempered.For tempering heat the 1 tbsp oil. When hot add mustard seeds,curry leaves, 1 tbsp sugar and 2 tbsp water.Let it boil for 1 min and then pour it over the dokhla, between the slits.
I garnish it with chopped coriander.Even grated coconut would taste good.

Serve it with mint coriander chutney.