First of all sorry for being MIA for so long. Was taking it a little easy for a while. First we were out for a tiny vacation with one of our family friends who now have left for India for good and so we wanted to spend some time with them and then after a couple days I and my little one flew to California to meet few close friends who had not seen her and were dying to meet. Both the trips were awesome.
Took my little monster to the aquarium for the first time. It was such a delight to see her looking at those colorful fishes with her big brown eyes wide open. Gosh! she’s beautiful.
Aimlessly walking on the streets taking some pictures.
Shopping & eating a lot of street food.. I mean a LOT of it!
It was pure fun!
But now after traveling across the country and having loads of fun we’re back to our nest again and boy does it feel good to be back home?? This is the first weekend when the whole family was together again after the break so I thought of making a nice traditional breakfast. Made some Khaman Dhokla which is basically a Gujrati dish and a common Indian street food too.
This was the first time I tried making it after marriage and without my mom’s supervision so you can say it has been yearsss so I was anxious about how its going to taste but it turned out good. Good enough that I gathered the courage to share it with you.
Besan/Chickpea flour – 1 1/2 cups
Yogurt – 1/2 cup
Water – 1/2 cup
Baking Soda – 3/4 tsp
For seasoning to be mixed to the batter
Oil – 1 tbsp
Turmeric – 1/4 tsp
Sugar – 1 tbsp
Citric acid – 1/4 tsp
salt to taste
Mustard Seeds – 1 tbsp
Green thai chilli – 1-2 (or add more if u like it hot!)
Cilantro leaves – just for garnish
Heeng- just a pinch
Little water + Oil(around 1/4 cup together with a ratio 4:1)
Beat yogurt first and thin it out adding water. Now take besan and start adding the liquid into it beating thoroughly making sure we don’t leave any lumps. The paste should be thick enough almost like pancake batter. Stir in the baking soda and set it aside to rise for about 1 hr.
After an hour or so when the batter has risen add the rest of the ingredients into the batter. Mix everything together.
Now we need to prepare a vessel for steaming. Best would be a pressure cooker but if you don’t have that you can use a thick bottom pot which has a tight lid with an opening for the steam to escape. Fill the pot upto 2 inches with water and place a small metal/steal bowl upside down. Bring water to boil.
Transfer the batter into a greased baking dish. Your baking dish will sit on top of the bowl inside the pot of boiling water so make sure the dish is small enough to be placed inside the pot.
Cover the pressure cooker or pot with the lid and let it cook on medium high for about 10-12 minutes or until a toothpick comes out clean. Turn off the heat. Cover it for one more minute, uncover and let it sit for 10 minutes.
Then pour/brush the water oil mixture on top of it. Just like brushing cake with water and sugar mixture before this process makes the Khaman even more moist.
For tadka just heat oil, add heeng and mustard seeds. Once the mustard seeds pop add cut green chili. Cook it for 30 seconds and then pour it over the Khaman Dhokla. Garnish with cilantro.
Cut the cake into smaller bite size pieces and serve with green and/or tamarind chutney.