Gujarathi Kaman dhokla from the scratch

Well, adding to the list of recipes i have posted before is Gujarathi Khaman dhokla which my husband loves to eat. There are many ready made packs available in the market but nothing can beat the soft dhokla which is made from the scratch at the proximity of your kitchen. So i am going to give out my secret recipe which i have used all along to make the perfect golden dhokla which finds its way direct into everyone's heart.

This can be made using the ingredients which is always available at home or your nearest supermarket.

1 cup rice 

1 cup urad dal 

1 cup yellow moong dal 

3 cups sour buttermilk 

2 green chillies crushed fine 

1/4 tsp - ginger grated fine 

1/2 tsp - soda bicarb 

2 tbsp - oil

2-3 pinches red chilli powder 

1/2 tbsp - coriander finely chopped 

Salt To Taste

It is very easy to make this. Not much hassle is involved in the procedure of this dish. The flour required can be made and stored well upto 2 months in advance. Just in case, you want to make some nice warm dhoklas when guests arrive without prior notice.

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine rava like in texture. Store in airtight container and use as required. 

To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut dhaman dhokla into squares or diamonds and serve hot with mint chutney or sweet and sour date chutney. 

Also with the remaining dhoklas after a sumptuous lunch, you can be creative and make dhokla sandwiches by placing a layer of dhokla cut in half and a spread of sweet and sour chutney and a piece of fried paneer, then alternate with layer of dhokla and green minty chutney. And top with another dhokla layer and here comes a triple decker dhokla sandwich topped with sev which can be enjoyed with a cup of hot tea in those cold winter evenings.