I was introduced to Gujarati cuisine during my stay in Muscat. There are very good authentic Gujarati restaurants in Muscat and I was also very lucky to make few wonderful Gujarati friends.
I am very fond of dhokla, khandvi, undhiyo, thepla and chaas. Dhokla and khandvi are my most favourite.
I learnt to make Khaman Dhokla from my neighbour, Toprani aunty in Muscat. She is one of most beautiful and sweetest lady that I have ever met. I learnt to make in her kitchen for the first time ( till then, I was using Gits dhokla mix). The dhoklas were soft, spongy and super yummy. I was super excited and happy to have learnt such a wonderful recipe:)
She was very clear in explaining and very neat in her work too. She taught me a very simple and easy recipe which I follow till now.
Friends, sharing one of my most treasured recipe with you all and I hope you all would like it 🙂
Besan ( gram flour/ kadala maavu) – 1 cup
Sooji ( semolina/ rava) – 4 tsps
Oil – 1 tbsp
Sugar – 1 tbsp
Salt to taste
Citric acid – 2 pinches
Water – 3/4th cup
Eno fruit salt – 1 tsp
For the tempering
Oil – 2 taps
Mustard – 1/2 tsp
Sesame seeds( til/ ellu) – 1/2 tsp
Green chillies – 3-4
Hing – 2 pinches
Water – 2 tbsps
For the garnish
Chopped coriander leaves – 2 tbsp
Grated coconut- 2 tbsps
Put water for steaming in a steamer, cooker or a pan.
Grease the dhokla plate/ pan and keep it ready.
Sieve the besan. Add sooji, sugar, oil, citric acid and salt to taste. Mix well. Add 3/4th cup of water and mix well. There should not be any lumps. I always use an egg beater to mix this.
When the water starts stemming, add eno salt to the besan mixture. Mix well ( batter will froth up nicely).
Steam it for 12-15 mins or till its completely cooked ( when you insert a toothpick in the centre, it should come out clean).
Transfer the dhokla to a plate.
Garnish with chopped coriander leaves and grated coconut.
Heat oil in a pan. Add mustard. When it starts spluttering, add the sesame seeds, hing and green chilies. Sauté for few seconds and the add water.
Pour the tempering over the dhokla and spread it well.