In Search Of The Perfect Khaman Dhoklas
I have been wanting to perfect a Khaman Dhokla recipe for years and have tried out many versions over the years with good and virtually unedible results. But I knew I had hit a pot of gold when I asked my mum to demonstrate her Instant Rawa [Semolina] Dhoklas for me over Christmas last year. I swear by this recipe!! I really do and I make it at least once a week, sometimes twice. It is my saving grace, my backup. And personally I feel these taste much better than the instant khaman dhoklas I make and are healthier too.
Absence of baking soda enhances the colour of these dhoklas and the rawa gives it a beautiful light texture. Try these, you won’t regret! I have made them with Methi [Fenugreek], with Palak [Spinach], with a medley of spices and condiments [Coriander Seeds, red Chilli Flakes] and they turn out like little delicious morsels of fluff and gold every single time. Click here for My Mum’s Instant Rawa Khaman Dhoklas.
Happy Easter Everyone!!
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