Nylon Khaman Dhokla ( Gujarati Recipe)
If ever you have eaten the nylon khaman dhokla, soft and fluffy in appearance and to touch, then when we say it is a tasty snack it would be an understatement.
The dhoklas are soft, spongy and so mouth watering to look at, one look and conisder that not a single morsel will go waste. Made with care they give that zing and zap to the tastebuds that the taste lingers long after the dhoklas are already devoured and resting in the stomach.
The care to be taken while preparing ? Well, instead of plain salt, fruit salt is to be added to the batter; water is to be added to the tempering.
With freshly prepared dhoklas accompanied by pudina chutney, can one ask for more?
Well this is how it goes.
What will be needed.
- Besan (bengal gram flour) – 1 ½ cups
- semolina (rava) – 1 ½ tbsp
- sugar - 4 tsp
- ginger-green chilli paste - 1 tsp
- lemon juice - 1 tsp
- fruit salt temper - 1 tsp
- oil - 3 tsp
- mustard seeds ( rai / sarson) - 1 tsp
- sesame seeds (til) - 1 tsp
- chopped green chillies - 1 tsp
- a pinch of asafoetida (hing)
- curry leaves (kadi patta) - 2 to 3
- salt to taste
- finely chopped coriander (dhania) for garnishing – 2 tbsp
Way to prepare.
- 1.Take a deep bowl and put the besan (flour), semolina, sugar, ginger-green chilli paste, lemon juice, salt into it. Add ¾ cup of water and mix well to achieve a thick and smooth batter.
- 2.just before steaming you can add the fruit salt and mix it lightly.
- 3.Pour the mixture onto a large thali or plate with about 7” diameter (greased slightly) by rotating the thali as you pour the batter. put in a steamer and steam for 10 to 12 minutes, maybe slightly more till the dhoklas are cooked. Once done keep aside.
- 4.Now heat oil in a small non-stick pan.
- 5.Add the mustard seeds. when they start crackling add the sesame seeds, green chillies, hing (aesofoetida), curry leaves. Saute the mix n a low to medium flame for about 30 seconds.
- 6.Remove the pan add ¼ cup water to it, mix nicely.
- 7.This tempering is then to be poured evenly over the prepared dhoklas on the plate.
- 8.After a few minutes this can be cut into small even cubes and garnished with coriander just before serving.
[youtube http://www.youtube.com/watch?v=tDpNu0be2Nc?wmode=transparent&w=640&h=360]
Making the Pudina chutney as accompaniment
Pudina chutney made correctly gives the taste buds something to think about. The tang and tingle of this chutney wakes up your taste buds and makes you savour the flavour of not just the chutney but the snack it is served with too. Here too the taste is spicy and tingling, and remembered much after consuming it. Some love to leave a bit of the chutney at the tip of the tongue to savour every bit and moment of that zingy zap!
What will be needed.
- chopped mint leaves (phudina) leaves – 2 cups
- chopped coriander (dhania) - 1 cup
- chopped mint leaves (phudina) leaves - 3 to 4 tbsp
- ginger piece – ½ ”approx
- juice of lemons - 1 to 2
- sugar - 1 tbsp
- salt to taste
Way to prepare.
Take all the ingredients in a mixer. Blend into a fine paste, using water only as much as needed. Refrigerate for use whenever you want.
Take some Dhoklas onto a plate, take some chutney too. Enjoy to your heart’s content.
