• नायलोन खमन ढ़ोकला | Nylon Khaman Dhokla By Tarla Dalal
  • Recipe Link : -(-Gujarati-Recipe)-547r
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    These dhoklas are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

    Preparation Time: 5 minutes.
    Cooking Time: 15 minutes.
    Makes 4 servings (15 piece )

    1 1/2 cups besan (bengal gram flour)
    1 1/2 tbsp semolina (rava)
    4 tsp sugar
    1 tsp ginger-green chilli paste
    1 tsp lemon juice
    salt to taste
    1 tsp fruit salt
    3 tsp oil
    1 tsp mustard seeds ( rai / sarson)
    1 tsp sesame seeds (til)
    a pinch of asafoetida (hing)
    2 to 3 curry leaves (kadi patta)
    1 tsp chopped green chillies

    For The Garnish
    2 tbsp finely chopped coriander (dhania)

    For Serving
    green chutney

    1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
    2. Just before steaming, add the fruit salt and mix lightly.
    3. Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
    4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
    5. Heat the oil in a small non-stick pan and add the mustard seeds.
    6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
    7. Remove from the flame, add ½ cup of water and mix well.
    8. Pour the tempering over the prepared dhoklas and spread it evenly.
    9. Cut into pieces, garnish with coriander and serve immediately with green chutney.

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  • नायलोन खमन ढ़ोकला | Nylon Khaman Dhokla by Tarla Dalal

    Recipe Link : https://www.tarladalal.com/Nylon-Khaman-Dhokla-(-Gujarati-Recipe)-547r
    ----------------------------------------------------------------------------------------------------------
    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    These dhoklas are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

    Preparation Time: 5 minutes.
    Cooking Time: 15 minutes.
    Makes 4 servings (15 piece )

    1 1/2 cups besan (bengal gram flour)
    1 1/2 tbsp semolina (rava)
    4 tsp sugar
    1 tsp ginger-green chilli paste
    1 tsp lemon juice
    salt to taste
    1 tsp fruit salt
    3 tsp oil
    1 tsp mustard seeds ( rai / sarson)
    1 tsp sesame seeds (til)
    a pinch of asafoetida (hing)
    2 to 3 curry leaves (kadi patta)
    1 tsp chopped green chillies

    For The Garnish
    2 tbsp finely chopped coriander (dhania)

    For Serving
    green chutney

    1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
    2. Just before steaming, add the fruit salt and mix lightly.
    3. Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
    4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
    5. Heat the oil in a small non-stick pan and add the mustard seeds.
    6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
    7. Remove from the flame, add ½ cup of water and mix well.
    8. Pour the tempering over the prepared dhoklas and spread it evenly.
    9. Cut into pieces, garnish with coriander and serve immediately with green chutney.