Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

I absolutely love Khaman Dhokla. Most of the time I make it with ready to use Dhokla mix. They are really a great time saver. But there are times when I run out of these instant packs. It was one of those occasions when I decided to make it from scratch. I have tried a lot of different recipes and I have finally zeroed on this one. It is really a simple and quick recipe.

Khaman Dhokla is a Gujarati snack but it popular through out India. The best thing about it is steamed and hence, is healthy and low calorie. So, even if your new year resolution says to stay away from fast food, you can relish this quick snack.

Recipe Source: Shveta's Cooking Blog

Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

1 cup chick pea flour
2 tbsp sun flower oil
3 tbsp lemon juice
1 tsp salt
11/2 tbsp sugar
About 1/2 cup water
1 tsp Eno fruit salt

For tempering

1 tbsp oil
1 tsp mustard seeds
4-5 curry leaves
1-2 green chillies slit
1/2 tsp red chilli powder
2-3 tbsp water
2 tbsp sugar

For garnishing
Chopped coriander

Process:

1. In a large bowl add the chickpea flour, salt, sugar, oil and lemon juice. Stir and add water little by little to make a smooth thin batter (a little thinner than cake batter).
2. Place a large pan on heat. Add about a cup of water and a ring on which to place the pan for steaming Dhokla.
3. Grease a 8" sandwich cake tin with oil. Keep aside. Add Eno fruit salt to the batter and whisk lightly. The batter will increase in volume. Pour the batter in the prepared tin and place it in the pan of boiling water. Cover and steam for 12-15 minutes on medium heat. When done, a skewer inserted in the Dhokla will come out clean. Take it off heat and let it cool down.
4. Heat the oil for tempering. When hot, add the mustard seeds and curry leaves. When it splutters add the green chili and red chili powder. Take it off gas. Set aside.
5. Mix water, sugar and lemon juice. Add it to the tempering mixture. Spoon it over the cooled Dhokla  Sprinkle chopped coriander leaves. Serve with green chutney, sweet dates and tamarind chutney or tomato ketchup! Enjoy!

Note: You can also add some sesame seeds to the tempering and fresh shredded coconut for garnishing. I skipped it as I didn't have it at hand.

Thank you for stopping by! Cheers!

Wordless Wednesday - Setting Sun!

Linking it to Wordless Wednesday

Custard Powder Bundt Cake ~ Egg less Yellow Cake With Chocolate Ganache

A very happy new year to all my fellow bloggers and my blog readers. May the new year bring you lots of happiness, prosperity and good health!

I have been away from this space for over a month now. Actually, I have shifted places and am now settling down slowly in a new city. There was a lot happening on the home front that blogging took a back seat. I will try to blog more frequently from now on. Today, I have something sweet to share from my drafts. I had made this cake quite some time back for our girls get together.

So lets start the new year on a sweet note!

 Recipe Source: Divine Taste 
 
Custard Powder Bundt Cake ~ Egg less Yellow Cake

Ingredients:

1 cup milk

1 cup granulated sugar

1 1/2 cups plain flour

1/2 cup vanilla custard powder

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

1/2 cup butter

Process:

1.      Grease a bundt tin or a 8” round tin and lightly dust it with plain flour. Tap to remove excess flour from the surface of the pan. Preheat the oven at 160 C.

2.      In a large bowl shift all the dry ingredients except sugar.

3.      In a separate bowl whisk butter and sugar till soft and fluffy. Add in room temperature milk and whisk till well incorporated.

4.      Add the dry ingredients to the wet ingredients and mix well with a whisk until there are no lumps.

5.      Pour the batter into the prepared tin and bake at 160 C for 45 minutes to 55 minutes, until a skewer comes out clean.

For the ganache:

50 ml cream
50 gm chocolate chunks

1. Add both the ingredients in a microwave safe bowl and heat for a minute. Stir till you get a smooth silk ganache.

Pour it over the cake once the cake is fully cooled. I had poured it while the cake was still a bit warm( was in a hurry). So, the ganache melted and dripped down ;(

Note: The cake taste best when eaten on the same day. Later it tends to get dry.

Thank you for stopping by! Cheers!

Happy New Year 2013!!

May the new year bring you renewed hope and spirits, new promises, new aspirations and new reasons to celebrate life.

 

Have a wonderful & fabulous 2013!!

Wordless Wednesday - Clouds