Dhokla is a specialty snack of Gujarat; but now easily available in all parts of India. Dhokla is a savory steamed light, airy and spongy snack similar to a cake. It is made with besan which is the main ingredient along with some baking powder, which plays an important role in puffing up the dhokla. It is then steamed and then tossed is a mustard seeds tadka. Well this was the traditional description, in today’s recipe we have gone a step further and given it a twist. We have marinated the steamed dhokla into a delicious spicy yougurt base tandoori masala, and then tossed it in a pan. Yummy and super easy to make. Let’s get started!
Dhoklas is something I gorge on often, not just because these little steamed cakes are healthy, light, spongy & high on protein, but also because I love them! 😀
My mom makes these Khaman Dhoklas using curd which are an absolute delight, and I thought why not share the recipe with you as well? She personally loves Onion Dhoklas, recipe for that in the notes section 🙂
Here’s the video recipe 🙂
You just can’t go wrong with this, try it & share your feedback with us 🙂
In a mixing bowl, add 1 cup flour, ½ tsp sesame seeds, 1½ tbsp oil/ghee, salt as per taste. Get your hands in and incorporate the oil well with the flour.
Add little water at a time, and make a firm yet pliable dough. Do not knead, just form into dough using sufficient water. Cover and keep aside for 15-20 minutes.
For Stuffing: Mix - Cheese, Peas, Corn, Raisins, Toasted Nuts, ½ tsp sugar, a pinch salt. Keep aside.
Divide the dough into 8 equal portions. Heat up oil for deep frying.
Take a portion of the dough and start rolling, Roll it to about 3.5" - 4" diameter. Apply water in the rim and put in a good tablespoon and half of stuffing or more. Gather the edges from one side, and shape it to a half moon(something like a hand pie or calzone in looks). Crimp the edges by folding or using fork. Make all in similar way.
Fry these in medium flame, until golden brown. Get them down to a kitchen tissue to absorb excess oil and serve hot! Enjoy!!
Recipe for Green Chutney: Take a bunch of coriander leaves, ½" ginger, 1 green chili, 1 tomato, salt to taste, ½ tsp cumin seeds and blend to a paste. Enjoy!
Make them now, because you literally can’t stop, they are sooo delicious specially with the green chutney..
Hie! Now, I bring delectable food every Wednesday and Saturday, Just for you!
Gujarati Food is everywhere, and we love it too, isn’t it? We adore fafdas and papaya sambharo.. I use to always think what was that yellow thing served with fafdas, its so delicious.. Finally came to know it is Raw Papaya Salad or Sambharo.. Then, my experiments and got the perfect result.. But raw papaya’s aren’t available all the time right? So, cabbage is the substitute.. Oh yes, Fafda is a fried snack made with besan or chickpea flour..
Cabbage. Yes, not everyone likes it.. But this preparation is sweet, sour, spicy, crunchy.. Its going to be adored for sure! I can eat this as it is, but this goes to next level when had with fafdas.. So, lets make..
Heat up the oil, temper the mustard. Once crackles, add in the chili and curry leaves.
Lower the flame to the lowest or switch off the flame. Proceed by adding the turmeric, cabbage, salt, sugar, lemon juice. Basically everything.
Stir around nicely and serve!
Do not cook this, If it cooks even a little bit. the cabbage will leave the moisture and will turn soggy/soft. We want the crunchiness from it.. I prefer to switch off the flame right after i add the cabbage..
I can eat all that in a couple of seconds.. Its phenomenal! Be sure to try it
Such a simple recipe it is isn’t it? Why not have a look at the video recipe, it gets even simpler!
There are few things in this world, which are an instant, I mean who wants to survive on instant food. But, wait a minute khaman is something in which every one who has tasted would survive every morning with khaman dhokla, kachoris and jalebis!
Super easy, and super yum.
Without any further ado, here is the simple recipe of this awesome snack cum breakfast cum anything 😛
In a bowl, add besan, turmeric, salt, sugar, red chili. Add water and make a semi thick batter. Let it rest(optional) for 10 mins.
Now add the oil, lemon juice. Mix well.
Take a cooker, add a wire rack and a perforated plate. Add some water to cover perforated plate.Let it boil.
Take a cake tin of 7" or use any steel/aluminium container. Grease it well.
Once water boils, add the eno to the batter and the mix well. Now add the batter to the tin and transfer the tin to the cooker and cover it. Cook for 20 mins in med flame.
For tadka:In a tadka pan, add the oil and rai, sarso. Once crackles, add the green chilies, hing, curry leaves, curry leaves. Add the salt, sugar and ¾ cup water. Let it boil. Once boils, cool it down.
Once the dhokla is cooked, let it cool. And then cut the dhokla into desired sizes. Now add the tadka spread it really well. Now let it rest for 10 mins. Now cover n flip over. I used a steel box, which had a air tight lid. So the flipping is easy. Flipping the container ensures the even juiciness
Everytime I eat it, I fell in love with it each time 😀