gujarati

Want an easy step-by-step photos recipe of Khaman Dhokla? Try this recipe to make instant dhokla today!If you are looking for an easy khaman dhokla recipe with step-by-step photos, you have reached your destination! Dhokla are popular Gujarati snack that are light, fluffy, tasty and healthy. You can make this easy instant dhokla recipe at home and enjoy with your loved ones. This Gujarati dhokla recipe is made with simple ingredients and are ready in 30 minutes! It is traditionally steamed, but can also be prepared in a microwave, oven or a pressure cooker. There are several varieties of Gujarati Dhokla, and Khaman Dhokla is one of them. Khaman is made with besan or chickpea flour and is yellow in colour. In contrast, the other Dhokla varieties are white and are prepared using rice flour mixed with chickpea flour. While Khaman Dhokla is sweet and zesty at the same time, the other dhokla is generally just tangy in taste. Undoubtedly, there are several differences between the two types of dhoklas, but they are part of a culture that loves flavourful delicacies. Gujarati cuisine is known to have a lot of tasty and delightful snacks to offer, and dhokla tops the popularity list. It is one of the best breakfast options to have as it is light and fills your stomach quickly. Here is an easy way to make soft and spongy Khaman Dhokla that tastes super-delicious.

Dhokla Recipe | Authentic Gujarati Khaman Dhokla Recipe | How To Make Dhokla

flour

water

sugar

lemon juice

salt

baking soda

refined oil

Numbers curry leaves

Numbers green chilli sliced

mustard seeds

coriander leaves

coconut powder

Dhokla Recipe | Authentic Gujarati Khaman Dhokla Recipe | How to Make Dhokla

To make this easy Khaman Dhokla recipe, take a large mixing bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix all these ingredients well. Allow the batter to ferment for 1-2 hours. If you are making it in the winter season, this might take longer. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

Pour the dhokla batter in the greased utensil and cook on low flame for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into squares.

For the tempering, heat a pan with oil in it over medium flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, lower the flame and squeeze 1/2 lemon, add sugar and green coriander leaves. If you prefer higher spice levels, you can also add some finely chopped green chillies. You can also make Dhokla sandwich by layering Dhokla and adding your favourite sauce to it!

Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish. Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat.

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

garlic

coriander

(you’ll

tsp water (or as needed to make a very thick paste)

Use a wooden spoon to mix all of the ingredients together in a large bowl. I don’t recommend using a blender as that will dramatically change the texture. A coarse finish is what’s traditional and it’s perfect. You could also crush it using a pestle and mortar.

Pile the mixture into a large sterilised jar, packing it down as tightly as you can.

Top with a coating of oil to preserve it and remember to to this every time you use it. Store in the refrigerator and consume within 2 months.

Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables and spices. Some  call this delicious tea-time snack Ondhwo, but it has many different names.

Perfect Handvo (Gujarati Lentil Cake)

basmati rice

g chana daal

g toor daal

700 ml cold water

200 g plain natural yoghurt (sour Asian-style)

tbsp coarse semolina

fenugreek seeds (methi)

125 g diced potatoes

carrots

60 g grated courgette (or dudhi (bottlegourd))

g onions

g peas

g sweetcorn

peanuts (optional)

ginger paste

green chilli paste

tsp salt

brown sugar

turmeric

garlic (optional)

tsp bicarbonate of soda (baking soda)

tsp baking powder

chickpea flour (gram flour)

tbsp oil

tsp asafoetida

curry leaves

sesame seeds

Place the rice and both daals in a large bowl. Wash in plenty of cold water, changing the water 2-3 times. Drain well. Cover with 700ml cold water and soak for three hours.

Once soaked, drain the rice and lentil mixture completely, reserving 100ml of the soaking water.

Grind the soaked lentils and rice in a blender until completely smooth. Refer to the video to see exactly what kind of texture you need. You may need to add around 100ml water to the batter to help it grind properly. NOTE: DO NOT ADD MORE THAN 100ml water. Keep stopping the blender to scrape down the sides as necessary.

Pour the batter into a large pan or bowl. Add the semolina, yoghurt and fenugreek seeds. Beat well using clean hands - the heat from them will help speed up fermentation. Cover with a tight-fitting lid and leave in a warm place to ferment. This could take anywhere from 12 hours, to 24 hours depending on how warm it is. If it&#39;s a really warm day, it may take less than 12 hours. You&#39;ll know the mixture has fermented by the smell. Once it starts smelling a little sour, develops a layer of water on top, and bubbles appear at the sides, it&#39;s ready.

To make the batter:

Pre-heat the oven to 160°C/320°F. Grease a 20cm square tin with 2 tbsp any flavourless oil.

Squeeze all the water out of both the carrots and courgettes (or dudhi).

To the fermented batter, add diced potatoes, courgettes, carrots, peas, sweetcorn, onions, chilli, turmeric, ginger, salt, sugar and lemon juice. You may also add peanuts at this stage (if using). Mix everything well and set aside while you make the first tempering.

To prepare the fermented batter for baking:

Heat the oil in a small pan. Add mustard seeds and allow them to finish popping. Finally, add the asafoetida and stir to incorporate. Switch the heat off.

Add the hot tempering to the prepared handvo batter. It will sizzle a little, so be careful. Whisk the tempering in.

For the first tempering:

In a small bowl, mix together the bicarbonate of soda, baking powder and chickpea flour.

Add to the batter and whisk vigorously for 90 seconds. The batter will almost double in volume and turn a pale shade of yellow.

Immediately pour the batter into the prepared tin and bake for at 160°C/320°F for 90 minutes, or until a skewer inserted into the centre of the handvo comes out clean.

Remove from the oven and set aside. Increase the oven temperature to 200°C/400°F.

To activate the batter (do this step immediately before the pouring the handvo into the tin and then bake immediately):

Heat the oil in a small pan. Heat the oil in a small pan. Add mustard seeds and allow them to finish popping. Next, add the sesame seeds, curry leaves and asafoetida and stir to incorporate. Cook for 15-20 seconds and then switch the heat off.

Carefully spoon this tempering all over the baked handvo, making sure the entire surface is covered. Add everything, including all of the flavourful oil.

Return the handvo to the oven for 5-10 minutes to brown the top to your liking. I like my handvo to have a deep, caramelised brown top.

Allow the handvo to cool in the tin for 1 hour before turning out. Cut into pieces and serve as a snack with hot chai.

For the second tempering:

https://www.youtube.com/watch?v=6sEoNEIFYtw

The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo.

This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary.

What is Handvo? The famous Gujarati snack
Some might say that Handvo is the more complex cousin of Dhokla. A cacophony of various textures and flavours from ground lentils, rice, spices, vegetables, seeds and nuts. On top of this, there’s a sour dimension courtesy of the fermentation the Handvo batter undergoes. Not only does all of this add multiple layers of interest to the dish, it also makes it lighter on the tummy (in comparison to other Indian snacks).

In my Gujarati home, we will eat Handvo any time of the day. Breakfast, lunch, snack, dinner… midnight feast!

What are the different ways to make Handvo?
There are so many different ways to make this dish. Each home will have their own unique method of preparation and there are no right or wrong ways of doing things. Here are some of the most common variations:

Handvo with Handvo flour
Handvo with whole lentils and rice
Oven-baked Handvo
Tawa Handvo (or in a frying pan)
Handvo with vegetables
Plain Handvo without vegetables
Handvo with Idli batter
Instant Handvo (no-ferment method using Eno or other leavening agents)

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Perfect Handvo Recipe (Gujarati Lentil Cake) - NO MIX REQUIRED! | Indian Recipe

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