Vegetable Dhoklas Recipe - Instant Nylon Khaman Dholka Without ENO/Fruit Salt
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Vegetable Dhoklas Recipe - Instant Nylon Khaman Dholka Without ENO/Fruit Salt
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
- In a mixing bowl add - besan, salt, sugar and little water at a time to make a thick batter. Mix the batter continuously for a minute & ensure there are no lumps Keep the batter aside for a minimum of 5 minutes.
- In a Idli Steamer, or dhokla maker, or pressure cooker(without whistle) add enough water, a wire stand and a perforated plate.
- Grease a 5" / 5.5" / 6" Square Tin or a Round Tin or small dhokla plate with oil really well.
- All all the veggies in a chopper or mixer and pulse a couple of times.
- After the batter has rested for a good 10-15 minutes, add more water to it to make a flowing consistency batter.
- In a small bowl/plate add citric acid and baking soda and mix these both together. Add this mixture to the batter along with the veggies mix.Quickly mix well, and it will get light, fluffy and will double in volume.
- Quickly add the batter to the tin, and transfer to the steamer and cover. Steam in High Flame for 2-3 minutes, then in medium flame for 15 minutes.
- The dhokla would have been cooked by then, you can test with a toothpick if you wish. You can take the dhokla out right now from the cooker, or keep the cover half open and take the dhokla out after sometime. Let the dhoklas cool down.
For Tempering
- In a pan add oil. As it gets hot, add the mustard seeds and as they crackle add 1/2 cup water, chilies, salt, sugar and lemon juice. Bring to a roaring boil and then let this cool down.
- Cut the dhoklas and pour the tempering well, garnish with some coriander if you wish and Enjoy!
RECIPE NOTES :
For the tempering : I prefer to sear the chilies slightly, so I add the chilies after the mustard and toss it up.. Then add the water.. You can go anyway, but be careful with adding chilies to the oil if they are wet as it might catch some fire.. :) <br/>In the tempering, feel free to add some shredded coconut, and curry leaves. Curry Leaves can be added after the mustard seeds.