Hello friends, today we will learn how to make Khaman Dhokla and also how to make Sev Khamani. You can learn two things in less time and you can enjoy sitting at home while saving time.
How to make Khaman Dhokla
To make pudding
1 cup Besan (chickpea flour)
1 tablespoon semolina (Ravo), (optional)
1&1/2 tsp lemon juice
1 tsp Eno Powder (Eno Fruit Salt)
1 tsp green chillies-ginger grated
3/4 cup of water
1/4 cup curd
1 tsp oil (for greasing the plate)
1/2 tsp salt, (or to taste)
For the Wagar
2 tablespoons of oil
10-15 neem leaves
1/2 teaspoon of rye
1/2 tsp cumin seeds, (optional)
1 tsp sesame seeds
1 tablespoon of sugar
4 green chillies, cut lengthwise
2 tbsp chopped green coriander
2 tablespoons grated fresh coconut,
(optional)
1 pinch asafoetida
1/3 cup of water
Ritual of making pudding and dhokla
Keep all the ingredients ready to prepare Dhokla Kheer. Put about 2-3 cups of water in a dhokla making vessel (dhokali) and heat it on medium flame. Heat the dhokla pot for at least 4-5 minutes before placing the plate. 2 small plates (4-5 inch diameter or whatever
(can easily be kept in a dhokla making utensil) apply oil and make it sticky. In a large bowl, combine gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt.
put Mix it well with a spoon. Kheera should not have lumps.
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Now add ino powder and stir for 1 minute, the pudding will double in size.
Now, immediately pour the pudding into the oiled plate, pour the pudding only up to 1/2 inch height of the plate. Place a stand in the dhokali and steam it for 10-12 minutes on medium flame with a plate covered with pudding.
After 10-12 minutes, insert a knife in the middle of the dhokla and see if the pudding doesn't stick to the knife, then the dhokla has risen (risen) else cook for another 2-3 minutes.
Turn off the gas. Remove the dhokla thali from the dhokla and let it cool for a few minutes. Cut the khaman dhokla into small pieces with a knife.
The ritual of making a wagar
Heat 2 tbsp oil in a small pan. Add rye and asafoetida in it. When it starts to splutter, add cumin seeds, sesame seeds, neem leaves and green chillies and saute for few seconds.
Add 1/3 cup water and sugar and bring to a boil; Cook for a minute after it comes to a boil.
Once the vaghar is ready pour it on the dhokla and gently toss the dhokla so that the vaghar sticks properly. Garnish it with chopped green coriander and grated coconut and serve with green coriander chutney.
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How to make Save Khamani
To make khaman of sev khamani
- 2 cups gram flour
- 1-2 teaspoons of sugar
- 2-3 spoons of ginger, garlic, chili paste
- Juice of 1 lemon
- 1/2 teaspoon turmeric
- 1-2 tbsp of oil
- 1 1/2 cups water
- 1 teaspoon of Eno
- Salt to taste
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| Save Khamani |
For servitude
- 1/4 cup oil
- 1 tablespoon of rye
- 1-2 tbsp white sesame seeds
- 1/4 teaspoon asafoetida
- 1 pinch sweet neem leaves
- 4 teaspoons of turmeric
- Juice of 1/2 lemon
- 1 teaspoon of sugar
- Save the khamani for the garnish
- 1/4 cup green coriander
- 1/2 cup pomegranate seeds
- Save 1 cup of cumin seeds
How to make Save Khamani
To make sev khamni first take gram flour in a pot. Add salt, turmeric, sugar, ginger to besan as per taste
Add garlic chili paste and oil and mix.
Now add water little by little to this mixture and make a medium thick mixture. Once the mixture is well mixed, keep it covered for 10 minutes on one side.
Now heat water in a pot on gas, now put some oil in a plate and prepare.
Now add 1 teaspoon of flour to the besan mixture and mix it well, spread the prepared besan mixture on a greased plate.
Now put the prepared thali dhokali and let it rise for 15 minutes. After 15 minutes, check with a knife, if it has risen properly, take it out and let it cool.
Once cool, crush them with your hands or a spoon.
Now heat oil in a pan on gas, when the oil is hot, add one spoon of rye, sesame seeds and sweet neem and mix it.
Now add 1/2 teaspoon of turmeric in it and then add half a cup of water and mix it. Now add half a lemon juice and a spoonful of sugar and mix it well, then add the crushed khaman and mix it well.
Now add finely chopped green coriander seeds and pomegranate seeds and mix it, then switch off the gas.
Put sev khamni in a serving plate and serve garnished with sev and pomegranate seeds
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