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    Home » Gluten-Free Recipes » Khaman Dhokla – A Tribute to Tarla Dalal

    Khaman Dhokla – A Tribute to Tarla Dalal

    Nov 14, 2013 · Modified: Mar 6, 2021 by Priya_Srinivasan ·

    Tarla Dalal, a name very famous in every foodie’s household. Though i came to know her name after i started to cook on my own. Naturally, as a food blogger with a habit of collecting recipes online and offline, i too own 3-4 book from her huge collection of cookbooks and have tried few recipes from them.
    Her sudden demise, brought a huge sadness in and around the culinary world.  Though she doesn’t remain physically among-st us, her legacy would continue to live on, in every Indian house-hold.
    We from the Blogging Marathon group, thought of paying a fitting tribute to the Culinary legend, by cooking a recipe from her vast collection.  Here is my tribute from her Non-Fried Snacks (Farsan) – Khaman Dhokla

    Ingredients

    1 cup Besan/Bengal gram flour/Kadalai Maavu
    1 1/2 tbsp semolina (rava) or bread crumbs (i used bread crumbs)
    1 cup water
    3 1/2 tsp sugar
    2 nos green chilies
    1 tsp shredded ginger
    1 tsp lemon juice
    salt to taste
    1 tsp Baking soda
    1/4 tsp oil for greasing
    2 tbsp chopped coriander for garnishing

    Tempering
    1 tsp oil
    1/2 tsp mustard seeds 
    1/2 tsp white sesame seeds 
    2 green chillies , chopped
    a pinch of asafoetida (hing)
    2 sprigs of curry leaves

    Method
    • Take green chilies and ginger along with a handful of coriander leaves in a mixer and grind it to a coarse paste. Take this along with rest of the ingredient, except the baking soda in a bowl and mix well adding water to make a thick batter.
    • Just before steaming, add the baking soda and add 2 tsp of water over it.Give it a brisk stir.
    • Pour the batter immediately into a greased thali.I used two 6-inch flat plates. Tap the thali twice for even spread of the batter.Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
    • Heat the oil in small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
    • Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.
    • If serving late, heat it in a microwave for 20 seconds and serve warm. Can be served with plain tomato sauce or mint chutney.

    Previous Post: « Parangikai Halwa/Red Pumpkin Halwa
    Next Post: Kancheepuram Idly/Kanchipuram Idly »

    Reader Interactions

    Comments

    1. Shama Nagarajan

      November 14, 2013 at 5:02 pm

      we love dhokla…well prepared

      Reply
    2. Unknown

      November 15, 2013 at 2:43 am

      wow thats a fabulous looking khaman ..

      Reply
    3. AparnaRajeshkumar

      November 15, 2013 at 3:15 am

      could see the honey comb texture… nicely done

      Reply
    4. nandoos kitchen

      November 15, 2013 at 4:11 am

      Very well prepared. A nice tribute dear.

      On-going event: Dish it out: coconut and sugar/salt
      Eat seasonal food, fresh

      Reply
    5. Unknown

      November 15, 2013 at 4:38 pm

      Khaman dhokla looks very delicious.

      Reply
    6. Pavani

      November 20, 2013 at 2:30 am

      Lovely tribute. Perfectly made khaman dhokla.

      Reply

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