Wednesday, August 23, 2017

Instant Khaman Dhokla - Lemon n Spice Kids Lunch Box Ideas

Dhokla - Lemon n spice Lunchbox ideas

In her lunch box - Khaman Dhokla, Snacks - dried organic mangoes (Wholefoods), Carrots and graham crackers

Dhokla - Lemon n spice Lunchbox ideas

How to Make Khaman Dhokla for picnic /Lunchbox/breakfast / Snack:
Preparation time : 10mins, Cooking time: 15mins, Cuisine: Gujarati , Indian

Ingredients :

Besan / Chickpea flour / Kadalamavu :  1 1/2 Cup
Semolina/ Rava : 1 1/2 tbsp
Turmeric powder : 1/4 tsp
Asafoetida powder /Kaayam podi: 1/4 tsp
Ginger : 1 inch piece
Green Chilly : 2
Grated rind of a lime / Cheru naranga Tholi (Optional)
Lemon juice from 1/2 of a Lemon : 1 tsp
Eno or Fruit salt : 2 tsp
Sugar : 1 tsp
Salt : 1 tsp
Oil to grease the pan

For Tempering :

Mustard seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Sesame seeds: 1/2 tsp
grated coconut : 2 tbsp (Optional)
Sugar : 1 tbsp
Curry leaves : 5-6
Vegetable Oil : 2 tbsp
Green chilly : 1 , halved*
Water : 1/2 Cup
Coriander leaves : 1 tbsp, chopped

Directions to make the super soft Khaman Dhokla :

1. Prepare the pan - Heat a steamer / Appachembu / Iddli vessel / Pressure cooker with enough water to steam a Dhokla. Grease the pan / plate ( 7 to 8 inch diameter ) to pour the Dhokla batter.

2. Mix the ingredients - In a large mixing bowl, combine the chick pea flour, sugar, semolina / rava, salt, turmeric Powder and Asafoetida powder. Grate or crush together the ginger and green chilly and make the ginger-green chilly paste, add it to the mixing bowl. Now make the dhokla batter by adding lemon juice and enough water, approximately 1 Cup (Quantity of water depends on the chickpea flour, so add gradually). Whish very well to remove the lumps.

3. Add the fruit salt / Eno and steam immediately - Just before steaming, add the fruit salt / Eno and mix lightly. Pour the mixture immediately into the greased pan / plate and steam for 15 minutes.

4. Add the Tempering to the Dhokla - Heat oil in a Tadka pan and add the mustard seeds. When it splutters, add the sesame seeds, cumin seeds, green chillies, curry leaves and grated coconut, stir fry for a minute and turn off the flame. Allow it to cool for few minutes and carefully add 1/2 cup of water and sugar. Turn on the flame and allow to boil. 

5. Cut and serve - Run a knife along the edges of the khaman dhokla and pan to make it loosen from the pan. Now invert to a flat plate and cut into squares. Add the tempering all over the dhokla evenly to moisten it nicely. Garnish with coriander leaves and serve with green chutney.

Notes* : a) I don't add green chillies in the tempering because my daughter doesn't eat spicy. But adding green chillies in the tempering gives extra taste to the Dhoklas. b) Use a whisk to mix the batter and finally to combine the fruit salt. if the Eno / Fruit salt is not mixed properly, you will find an uneven surface on Dhokla and sometimes cracks in the middle.

Similar steamed recipes :

Happy Cooking,

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