Mumbai's famous 'Khau Gali' (Foodie's Lane) has a line of fast food live counter stalls that delights the daily commuters, shoppers, businessmen and the laborer. My best time spent is at my mom's mother's place. That was very near to this shopper’s paradise ‘Zaveri Bazar’. One could find a huge aluminum Frying Pan (Kadai) of khaman that is kept worm and served with delicious garnishing. Let’s make one instant recipe now.
Ingredients:
Spices:
Mustard seeds (rai)
Asoetefeda (hing)
2 tsp green chili paste
4 tbsp Sugar
1/2 cup grated Coconut
1 cup pomegranate
1 cup Besan or gram floor
1 tsp lemon juice
1 cup Luke warm water
1 packet of Sev
Coriander leaves
1 packet of Eno fruit salt (combination of baking soda, citric acid and soda )
1 tbsp oil
1 1/2 tsp salt
Method:
1. Take a mixing bowl and add besan or gram floor, salt, sugar, water and mix in one direction.
2. After it is mixed properly add fruit salt to the batter and over the fruit salt put lemon juice. There will be a bubble reaction. Mix it well.
3. Grease a 6-8 diameter dish (thali) with oil and pour the whole batter. Slightly bang the thali on the platform to release any air bubble.
4. Preheat water in a pan where the thali can be easily placed inside. Place in such a way that the thali doesn’t immerse in water. Use a steel cup or a raised platform. Instead one can use a Dhokla maker also.
5. Cook for about 7 minutes and you will see the batter has been baked. It will look fluffy and raised. To confirm if it is cooked from inside, immerse a clean knife tip. If the Knife tip is sticky when out then you need to cook for some more time. If the cooking time is increased then the raised batter will flatten. We don’t want that.
6. Let the Dhokla cool down for some time.
7. Now make the Dhokla flaky by simple crushing with hand. If it is not soft, you can grate it.
8. Prepare the seasoning only when you want to serve the dish.
9. On a small pan put oil and black mustard seeds. Let it rattle and then put Asoefoteda (hing), khaman and mix well.
Serving:
Mix pomegranate, shredded coconut and Sev. Garnish it will coriander leaves. Enjoy with Tea.
Ingredients:
Spices:
Mustard seeds (rai)
Asoetefeda (hing)
2 tsp green chili paste
4 tbsp Sugar
1/2 cup grated Coconut
1 cup pomegranate
1 cup Besan or gram floor
1 tsp lemon juice
1 cup Luke warm water
1 packet of Sev
Coriander leaves
1 packet of Eno fruit salt (combination of baking soda, citric acid and soda )
1 tbsp oil
1 1/2 tsp salt
Method:
1. Take a mixing bowl and add besan or gram floor, salt, sugar, water and mix in one direction.
2. After it is mixed properly add fruit salt to the batter and over the fruit salt put lemon juice. There will be a bubble reaction. Mix it well.
3. Grease a 6-8 diameter dish (thali) with oil and pour the whole batter. Slightly bang the thali on the platform to release any air bubble.
4. Preheat water in a pan where the thali can be easily placed inside. Place in such a way that the thali doesn’t immerse in water. Use a steel cup or a raised platform. Instead one can use a Dhokla maker also.
5. Cook for about 7 minutes and you will see the batter has been baked. It will look fluffy and raised. To confirm if it is cooked from inside, immerse a clean knife tip. If the Knife tip is sticky when out then you need to cook for some more time. If the cooking time is increased then the raised batter will flatten. We don’t want that.
6. Let the Dhokla cool down for some time.
7. Now make the Dhokla flaky by simple crushing with hand. If it is not soft, you can grate it.
8. Prepare the seasoning only when you want to serve the dish.
9. On a small pan put oil and black mustard seeds. Let it rattle and then put Asoefoteda (hing), khaman and mix well.
Serving:
Mix pomegranate, shredded coconut and Sev. Garnish it will coriander leaves. Enjoy with Tea.
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