Dhokla &Khandvi both are Gujarati cuisines. They are quite filling & lovely breakfast.Mostly everyone relishes it.
I simply enjoy Dhokla as my daughter loves Khandvi
So today I share the recipe of Dhokla & Khandvi both.
Here’s the recipe
350gms Gram flour (Besan)
1 cup Curd (Stirred)
1 tsp Green Chilies (paste)
1 tsp Ginger (paste)
Salt to taste
1 tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1 tbsp Oil
Few Curry leaves
1 tsp Mustard Seeds
2 tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
How to make besan dhokla:
In a bowl add gram flour (besan), Curd and water.Mix well and make a smooth batter. The batter should be of thick consistency.Add salt and set aside for 4 hours covered with a lid.Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.Keep the steamer or cooker ready on gas.Grease a baking dish (it should fit in the steamer or cooker).Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.Add this to the batter and mix well.Pour the batter into the greased pan and steam for 10-12 minutes or till done.Cool for sometime and cut into big cubes.Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.Garnish the besan dhokla with coriander and slited green chilies.Serve with hari chutney.
Ingredients for Khandvi
Gram flour (besan) 1 1/4 cups
Yogurt 1 cup
Ginger one-inch pieces
Green chillies 2
Oil 4 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Lemon juice 1 tablespoon
Asafoetida a pinch
Mustard seeds 1 teaspoon
Coconut scraped 2 teaspoons
Fresh coriander leaves chopped a few sprigs
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.
Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.
Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.
When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.