ઓછી મહેનતમાં ઝટપટ તૈયાર થતા 6 ગુજરાતી ફરસાણ | 6 Gujarati snacks | snacks recipe | gujarati farsan
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vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Originating from the Indian state of Gujarat, Khaman Dhokla is a popular snack made from fermented gram flour. Traditionally served as a breakfast item or tea-time snack, it is known for its fluffy texture and savory flavor. This dish is often garnished with mustard seeds and coconut, making it a delightful treat. In recent years, Khaman Dhokla has gained popularity beyond India, embraced by food lovers around the world for its unique taste and health benefits.
Ingredients
- ●gram flour
- ●water
- ●ginger
- ●green chili
- ●turmeric powder
- ●salt
- ●sugar
- ●lemon juice
- ●baking soda
- ●mustard seeds
- ●sesame seeds
- ●coriander leaves
- ●coconut
- ●oil
Instructions
- 1Mix gram flour, turmeric powder, salt, and sugar in a bowl.
- 2Add water gradually to the dry ingredients and whisk until smooth.
- 3In a separate bowl, combine ginger paste, green chili paste, and lemon juice.
- 4Add the ginger-green chili mixture to the batter and mix well.
- 5In a small bowl, combine baking soda and a little water, then add to the batter.
- 6Grease a steaming tray or plate with oil.
- 7Pour the batter into the greased tray and spread evenly.
- 8Prepare a steamer and bring water to a boil.
- 9Place the tray in the steamer and cover it with a lid.
- 10Steam for 15-20 minutes until a toothpick inserted comes out clean.
- 11Once done, remove from the steamer and let it cool for a few minutes.
- 12Cut into squares and set aside.
- 13In a small pan, heat oil and add mustard seeds until they crackle.
- 14Pour the tempering over the dhokla pieces and garnish with sesame seeds and coriander leaves.
- 15Serve warm with green chutney.
Ingredient Alternatives
gram flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is nutritious while all-purpose flour is more economical.
coconut
Healthier: unsweetened shredded coconut
Cheaper: desiccated coconut
Desiccated coconut is often less expensive and has a longer shelf life.
Techniques
mixingsteamingtempering
Equipment
mixing bowlsteamergreased traysmall pan
🌶️🌶️🌶️Mediumwheatsesame
Also Known As
DhoklaKhaman
Ingredients
- ●4 medium potatoes, boiled and mashed
- ●1 cup chickpea flour (besan)
- ●2-3 green chilies, finely chopped
- ●1 tsp ginger paste
- ●1/2 tsp turmeric powder
- ●1 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/2 tsp garam masala
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Oil for deep frying
- ●Fresh coriander leaves, chopped (for garnish)
Instructions
- 1Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, green chilies, and ginger paste. Sauté for a minute.
- 2Add the mashed potatoes, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 2-3 minutes.
- 3Remove from heat and let the mixture cool. Once cool, shape the mixture into small balls (vada).
- 4In a separate bowl, mix chickpea flour with water to make a smooth batter. The batter should be thick enough to coat the vadas.
- 5Heat oil in a deep frying pan over medium heat.
- 6Dip each potato ball into the chickpea batter, ensuring it is fully coated.
- 7Carefully drop the coated vadas into the hot oil and fry until golden brown and crispy, about 4-5 minutes.
- 8Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 9Garnish with chopped coriander leaves and serve hot with chutney.
Equipment
Deep frying panMixing bowlSpatulaPaper towels
🌶️🌶️🌶️Low
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup gram flour (besan)
- ●1/2 cup water
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp ginger paste
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 cup grated coconut (fresh or desiccated)
- ●1/4 cup chopped coriander leaves
- ●1/2 tsp baking soda
- ●2 banana leaves (or parchment paper)
Instructions
- 1In a mixing bowl, combine gram flour, turmeric powder, red chili powder, ginger paste, sugar, and salt.
- 2Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth batter.
- 3Add grated coconut and chopped coriander leaves to the batter and mix well.
- 4Prepare the banana leaves by cutting them into rectangular pieces and lightly steaming them to make them pliable.
- 5Spread a thin layer of the batter evenly on the banana leaf, about 1/4 inch thick.
- 6Roll the banana leaf tightly to form a log, securing the ends.
- 7Repeat the process with the remaining batter and banana leaves.
- 8Place the rolled logs in a steamer and steam for about 20-25 minutes until cooked through.
- 9Once done, remove from the steamer and let them cool slightly before unrolling.
- 10Slice the steamed rolls into thin pieces and serve with chutney or sauce.
Equipment
steamermixing bowlspatulaknifebanana leaves or parchment paper
🌶️🌶️🌶️Low
Ingredients
- ●2 cups boiled and mashed potatoes
- ●1/2 cup green peas, boiled and mashed
- ●1/2 cup grated carrots
- ●1/4 cup chopped coriander leaves
- ●1 tsp ginger paste
- ●1 tsp green chili paste
- ●1 tsp cumin powder
- ●1/2 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/2 cup bread crumbs
- ●1/4 cup all-purpose flour
- ●1/2 cup water (for batter)
- ●Oil for shallow frying
Instructions
- 1In a large mixing bowl, combine the boiled and mashed potatoes, green peas, grated carrots, and chopped coriander leaves.
- 2Add ginger paste, green chili paste, cumin powder, garam masala, turmeric powder, and salt to the mixture. Mix well until all ingredients are combined.
- 3Shape the mixture into small cutlets or patties.
- 4In a separate bowl, mix all-purpose flour with water to create a smooth batter.
- 5Dip each cutlet into the batter, ensuring it is fully coated, then roll it in bread crumbs to coat evenly.
- 6Heat oil in a pan over medium heat for shallow frying.
- 7Once the oil is hot, carefully place the cutlets in the pan, frying them in batches to avoid overcrowding.
- 8Fry the cutlets until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- 9Remove the cutlets from the pan and place them on paper towels to drain excess oil.
- 10Serve hot with green chutney or ketchup.
Equipment
Mixing bowlPanSpatulaMeasuring cupsMeasuring spoonsPaper towels
🌶️🌶️🌶️Low
vegetariangluten-free
Ingredients
- ●1 cup gram flour (besan)
- ●1 1/2 cups buttermilk
- ●1/2 tsp turmeric powder
- ●1/2 tsp ginger paste
- ●1/2 tsp green chili paste
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1 tbsp oil (for greasing)
- ●1 tbsp mustard seeds
- ●2 tbsp sesame seeds
- ●2 tbsp chopped coriander leaves
- ●1/2 cup grated coconut (optional)
Instructions
- 1In a mixing bowl, combine gram flour, buttermilk, turmeric powder, ginger paste, green chili paste, salt, and sugar. Whisk until smooth and there are no lumps.
- 2Pour the mixture into a non-stick pan and cook on medium heat, stirring continuously until it thickens and starts to leave the sides of the pan (about 5-7 minutes).
- 3Once thickened, spread the mixture evenly on a greased surface or a large plate, about 1/4 inch thick.
- 4Allow it to cool for a few minutes until it is set but still pliable.
- 5Cut the set mixture into strips (about 2 inches wide) and roll them up tightly.
- 6In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and sauté for a few seconds.
- 7Pour the tempering over the rolled khandvi and garnish with chopped coriander leaves and grated coconut if using.
- 8Serve immediately or refrigerate for later use.
Equipment
mixing bowlnon-stick panspatulagreased surface or plateknifesmall pan
🌶️🌶️🌶️Low
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