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here is khaman dhokla recipe



Ingredients
2 cup(s) Bengalgram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil for seasoning
1 teaspoon(s) each of mustard and sesame seeds
grated coconut and finely chopped coriander leaves to garnish

Method

   1. Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
   2. Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. Boil water in the steamer. Grease a metal dish (thali) or something like a cake mould.
   3. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix. Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer. Steam for about 11 minutes or till done and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
   4. Heat the oil for seasoning in a pan. Toss in the mustard seeds and fry till they splutter. Add the sesame seeds and fry briefly till they are light brown and aromatic. Pour this over the steamed dhoklas.

Tip

    * Bengalgram flour is also known as chickpea flour
    * Green chillies can be increased or decreased as per taste.
    * It is very important that all preparations be done and kept ready before the step 3. The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.
    * The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.
    * A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.


Serve hot garnished with:

grated coconut and coriander leaves Green Chutney (Hari Chutney) and or tomato sauce.


Edited by nidhi2013 - 01 September 2007 at 12:56am

ive always wanted to know how to make chocolate chip cookies...i love them but cant always be bothered to g out any buys them so wanted to learn how to make at home...can anyone help me?

thanku very very much in advance

luv metoubearscrazy

u want recipe with eggs or without it

i hope you mean a PINCH of salt and not a PINT otherwise the egg will disappear only salty water will remain.

 

Any good recipe for Uupma please????

here is upama recipe


Ingredients
2 cups of rava/sooji
cup finely chopped onion
1 tablespoon – skinless –split black gram
4-5 dry red chillies
1 teaspoon lemon juice
10-12 curry leaves
1 teaspoon grated ginger
1 teaspoon sugar
3 tablespoon ghee or oil
teaspoon mustard seeds
2 teaspoons of Salt or (as per taste)
4 cups of water.

For garnishing-

2 tablespoons fresh scraped coconut, 1 tablespoon chopped coriander leaves, 2 tablespoons pieces of cashew nuts.

Method
1) Roast dry sooji on low heat till it turns light golden. Remove from the heat.
2) In a kadai, heat oil, add mustard seeds, let them crackle, add black gram, fry it till turns pinkish.
3) Add chillies, curry leaves, cashew nuts and chopped onions, and fry till onion turns translucent.
4) Add water, salt, sugar, and ginger, lemon juice. Boil it. Lower the heat.
5) Add sooji in a flow, stir continuously to prevent lumps. Cover it with the lid.
Steam it for 5 minutes.
6) Garnish it with fresh coconut and coriander. Ready to serve.

Edited by nidhi2013 - 05 October 2007 at 6:47pm

Thanks a lot Nidhi!!!!  But what is black gram??  Is it udad daal?

@ minali di....yup its urad dal