Khaman Dhokla ~ Steamed Gram Flour Cakes

The one delicacy Gujaratis are always associated with is ''Dhokla''. The steamed savoury snack prepared in every Gujarati household. But before I share more information on this delicious savoury snack, one thing I want to clear with all Non - Gujaratis. I have always noticed, among Non-Gujaratis that Dhoklas means yellow coloured steamed bengal gram flour cakes. But the fact is these yellow colour steamed cakes made from bengal gram flour or chana dal (Bengal Gram) is called Khaman or Khaman Dhoklas or Nylon Khaman and Dhoklas are basically Khatta Dhoklas or Dhoklas made from grounded rice and urad dal and are bit tangy garnished with pepper corns. So next time when you refer Dhoklas be specific that they are Khaman Dhoklas or Khatta Dhoklas.
There are many varieties of Dhoklas like Khatta Dhokla, Khaman Dhoklas, Moong Dhoklas, Rasia Dhoklas, Corn Dhoklas and the list is extensive. Gujaratis have this savoury snack as a tea time snack rather than as a food item or are a part of the Gujarati Thali and served as Farsan in the thali.
I have shared the authentic Khaman Dhokla recipe, rather than the other instant versions where besan (bengal gram flour) is used instead of ground Chana dal. If ones visit Gujarat, Khaman Dhoklas are prepared with ground Chana Dal (Bengal gram) and they are served with Green Chutney, Chopped Onions and Sev. I miss this authentic Khaman Dhokla even in Mumbai, where instant versions are available in the shops.

Ingredients:
3 Cups Chana Dal (Bengal Gram)
1 Cup Rice
1 Tablespoon of Curd
Warm Water
1 Tablespoon of Green Chilly and Ginger Paste
Salt to taste
1 Teaspoon of Eno / Citric Acid
Oil
Mustard Seeds
Sesame Seeds
Chopped Green Chillies
2 -3 Curry Leaves
Chopped Coriander
Grated Coconut (Optional)
Method:
1. Soak Chana dal and Rice separately, grind Chana dal and Rice coarsely.
2. After grinding mix chana dal and rice together, add curd, 1 teaspoon of oil, pinch of salt and warm water. Make a thick batter and let it ferment for 5 - 6 Hours till the batter doubles.
3. Once the batter is fermented, add salt to taste, green chilly and ginger paste.

4. Before steaming the batter, add Eno salt / Citric acid in 2 Tablespoon of water and add this in the batter and mix it properly.
5. Grease the steel thali with oil and pour the batter in the greased thali and steam it for 10 - 15 Minutes.
6. Once the Khaman Dhoklas are steamed, remove them from the steamer and let it cool for a minute.
7. Prepare a tempering, heat oil add, mustard seeds, sesame seeds, chopped green chillies and curry leaves. Once the seeds starts splattering remove from the heat.
8. Pour some tempering over the steamed khaman dhokla thali and spread the tempering with the help of a spoon. Cut the Khaman Dhoklas in to diamond shape and remove it from the thali.
9. This way steam the remaining batter and use the remaining tempering on Khaman Dhoklas.
10. Granish Khaman Dhoklas with chopped coriander leaves and grated fresh coconut.

11) Serve Khaman Dhoklas with Green Chutney, Chopped Onions and Sev.

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Surati Sev Khamani

Surati Sev Khamani is another popular savoury snack or farsan originated from food loving Gujaratis of Surat, State of Gujarat, India. I have seen at many places, Amiri Sev Khaman are served as Sev Khamani, where khaman dhokals are crushed and are served with sev on top. Being, Surati I have a chance of sharing the difference between these two dishes. Amiri Sev Khaman, are fluffy gram flour dhoklas, known as Khaman and sev is garnished on top of it. And Sev Khamani, is crushed chana dal, cooked by adding lots of garlic, as it is gastric in nature and is served with topping sev on it. I am sharing an authentic recipe of Surati Sev Khamani, which my maternal granny used to make for me, when I used to visit surat to spend my vacation. I have learned all authentic Surati dishes from her.

Ingredients:
2 Cups of Chana dal
10 Garlic Cloves
1 Small piece of ginger
2 Teaspoon of Mustard seeds
1 Teaspoon of Turmeric Powder
1 Teaspoon of Coriander-Cumin seeds powder
Pinch of Asafoedita
5 - 7 Finely green chillies
2 -3 Curry leaves
2 Teaspoon of sugar
2 Tablespoon of Lime juice
1 Cup of Milk
Salt to taste
1/2 Cup of chopped coriander
1 Cup of Sev
Oil

Method:
1. Soak Chana dal for 3 -4 hours. Drain the chana dal and grind it coarsely and add water if required

2. Blend ginger, garlic and chillies together.
3. Heat oil in a deep pan, add mustard seeds and asafoedita. Once the seeds starts sputtering add curry leaves and garlic, ginger and green chilli paste. Saute for a minute.
4. Add coarsed chana dal, turmeric powder and coriander-cumin seeds powder, cook on a low flame. Add milk if the chana dal is too dry.
5. Add salt, lime juice and sugar. Mix it properly, cook the chana dal till oil seperates the vessel.
6. Before serving, garnish it with chopped coriander leaves and liberally sprinkle sev. Garnish sev before serving to avoid sev getting sogging.
Serve it with hot sizzling masala tea :)

This week, Shreya of ammascooking have tagged me. It seems I am back in college and its fun :) Thanks, Shreya for tagging me.

Before I get to the Qs and answer them, the rules for this tag are as follows:

"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog. Let the person who tagged you know when you’ve posted your answers."

1.What was I doing ten years ago?
A. Studying in School :)

2. Five things on Today's "To do" list
A. Cleaning my house, cook food, posting this blog, reading book, which I have to return to the library shortly and Search creative materials to make hand made rakhi.

3.I am addicted to :
A. My hubby, blogging and reading

4.Things I would do if I were a billionaire:
A. Buy loads and loads of clothes, footwears (which I even do now ;)), Travel exciting places, Help needy people and Orphans

5. Places I have lived:
A. Aamchi Mumbai and Currently London

I would like to pass on this tag to Rekha, Suma Rajesh, Sireesha, Not yet 100 and Sripriya

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