Prep 15 mins
Cook 9 mins
I found this recipe, believe it or not, in my dustbin today. My mom had thrown an old Thursday magazine away, and I took it out of the bin just to check if I'd checked out the recipe section, when I checked, this recipe was right there and I remembered I'd planned to make this ages back, but it had totally slipped my mind. Immediately, I decided to make this as an evening snack and I'm so glad I did, because it came out amazing!! This recipe is a tasty variation of a Gujrati speciality known as 'Khaman Dokhla'. My dad and me are die-hard dokhla lovers and mom too loves dokhla and patra, and we shared this amongst ourselves. It was excellent! Dad has already asked me to wake up early tomorrow to make this for breakfast for him :)
- 3⁄4 cup semolina, fine
- 3⁄4 tablespoon bengal gram flour (besan)
- 1⁄4 teaspoon turmeric powder
- 3⁄4 cup sour thick curds
- 1⁄2 teaspoon baking soda
- 1 1⁄2 tablespoons cooking oil
- 1 teaspoon salt
- 1⁄4 teaspoon red chili powder
- oil, for greasing
- 2 green chilies, paste of
- 1 inch ginger, paste of
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 10 -12 curry leaves
- 2 green chilies, slit
- 1⁄2 teaspoon asafoetida powder
- 2 tablespoons grated coconut, for garnishing
- 2 tablespoons chopped coriander leaves, for garnishing
- First, prepare sour curd.
- For this, take 1 tbsp.
- less to 3/4 cup of whisked curd in a bowl.
- Add 1 tbsp.
- lemon juice and mis.
- Keep aside for 5 minutes and then use as desired.
- Now, mix semolina, besan, green chillies and ginger paste, salt, red chilli powder, turmeric powder and sour curd into a thick batter.
- Add 3/8 cup of water and mix well into a pouring consistency.
- Prepare ginger and green chillies paste.
- Take half the above prepared mixture and put into a greased glass bowl.
- Add 1/4 tsp.
- baking soda to 3/4 tbsp.
- hot oil and pour onto the batter.
- Mix well until the batter becomes light.
- Microwave on HIGH for 4 minutes 50 seconds, covered, with a muslin cloth and glass lid together.
- The muslin cloth absorbs excess water during the steaming process.
- Allow standing time of 2 minutes.
- Repeat steps 7-10 with the leftover batter.
- In the meantime, prepare the seasoning over the stove.
- For this, heat oil in a small saucepan.
- Add mustard seeds and allow to splutter.
- Add curry leaves, asafoetida and green chillies.
- Stir constantly.
- Remove from flame once the spluttering stops.
- Remove dokhla from the microwave oven.
- Pour hot seasoning over the dokhla.
- Garnish with grated coconut and corriander leaves.
- Serve with green chutney or sweet and sour chutney.