Nylon Khaman Dhokla

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made up of fermented batter derived from rice and split chickpeas or chana dal . Dhokla is very simmilar to khamman however dhokala is made from batter derived from rice and gram  and is white in color . whereas khamman is typically made from chickpeas gram and looks yellow in color .Khamman is widely popular out side Gujarat but is misunderstood or incorrectly known as Dhokla. It can be eaten for breakfast, as snacks,even main course or side dish.
There were many complains from my viewers like there Dhokla does  not come as fluffy as dhokla brought from store, regarding taste also many complains are there and are seen not satisfied with reccipe they have .. so here is my step by step recipe which will help you to not only  get perfect fluffy and tasty Dhokla but this recipe will help you to remember the exact proportion of the required ingredients.

If you take gram flour or besan one cup then all other ingredients measurements will be one, like 1 cup water ,1tbsp oil, 1tbsp sugar ,1tsp salt,1tsp citric acid , and 1 eno sacchet contains 1tsp eno. For double the quantity of dhokla ,double the quantity of ingredients.This is how you can remember and get fluffy and delicious dhokla everytime.

Ingredient.....

Here I am making dhoklas of 2 cups besan

1. Besan - 2 cup  
2. Barik rawa -2 tbsp(optional)
3. Sugar - 2+1/2 tbsp
4. Oil - 2 tsp
5. Eno -  2 sacchet or half soda and half eno
6. Water - 2 cups
7. Citric acid - 1.5 tsp
8. Ginger and green chilly paste -1tbsp (optional)
9. Salt - 1tbsp

For tempering....

1. Oil - 3tbsp
2. Mustard seeds/ mohri/ rai -1tbsp
3. Curry leaves - 10-12
4. Hing -1/4tsp
5. Chilies - 2-3
6. Water - 1 cup
7. Sugar - 4 tbsp
8. Lemon juice - 1 tsp
9. Coriander finely chopped For garnishing.

Pictorial recipe....

Sieve 2 cup of besan/gram flour.

In a separate big  bowl ,take 2 cup of water.

2+1/2 tbsp of sugar.

1.5 tsp citric acid

1tsp salt or as per taste.

2 tbsp oil.

Mix till bubbles are seen .

Gradually add besan .

Add 1tbsp ginger and green chilly paste. Allow it to rest for 5-10min

Place rack in the steamer with enough water .

1/2 tsp soda + 3/4 tsp eno Or 2 sacchet eno only

For best result mix with your hand and immediately pour in a greased tin. Also see that you pour from edge of tin and not in the centre.

Place the tin in the steamer.

Cover with lid and steam for about 15 minutes under high flame and then 10 minutes under slow flame.check it with toothpick which comes out clean when completely cooked.

It took 2 hours to cool this dhokla completely

Demould it.

(just like cake)

Cut it into pieces.

Lets make the tempering....

Heat oil in a pan under high flame and add in mustard seeds and curry leaves.

Chopped green chillies.

One cup water.

Add 4 tbsp sugar.Boil till the sugar dissolves and 1tsp of lemon juice.

Slowly pour it on the cut dhoklas.place the tin inverted on the dhokla and flip to its original place.

Again pour the tempering on the upper side .

Garnish with chopped cilantro.

See the sponginess......

Yummy......Enjoy...!!!