Friday, May 11, 2018

Mango dhokla recipe, mango recipes

Mango dhokla recipe, gujarati khaman dhokla made using fresh mango puree. These mango dhoklas tasted so yummy. When i saw mango dhokla in Instagram, i was too fascinated by it as i am a big fan of both mango and dhokla. At the same time i was bit skeptical as how it would taste. So it tried in very minimum quantity as i don't want to waste my precious organic Mangoes. But it turned out too good and i just kept 2 pieces for the family to try it out. I want to make this again for us during this weekend. I couldn't stay away from gobbling it. It didn't give any odd sweet taste. These dhoklas were too mango flavourful and at the same time gave the taste of dhoklas too. I adapted the recipe of Gujarati Khaman dhokla from Tarla dalal's space and just replaced water with mango puree. I can say this Mango Dhokla is a must try recipe for this mango season.
Also check out my

Millet Dhokla recipe
Gujarati dal dhokli

Mango dhokla recipe

Besan | Kadalai maavu 1/2 cup
Sooji | Rava 3/4 tblsp
Ginger a small piece
Green chili 1
Sugar 2 tsp
Mango puree 1/2 cup
Salt to taste
Lemon juice 1/4 tsp
Eno fruit salt 1/2 tsp
Turmeric powder a tiny pinch
Oil 2 tsp + to grease the plate
Mustard seeds 1/4 tsp
Sesame seeds 1/8 tsp
Curry leaves few
Asafoetida a pinch
Coconut 1 tsp

Method:

Puree the mango from fresh alphonso mangoes and keep aside. You can use any variety of mango.
Grind the ginger and chili in a mixie.
In a wide bowl add the besan, rava, lemon juice, sugar, turmeric powder and ginger chili paste.
Add the mango puree to this and mix well.
This will be enough to make a thick lump free batter, if needed add 1-2 tblsp of water.
The batter will become airy and moist after adding the eno salt, so do not worry if it is thick.
Keep the steamer ready.
Grease a dhokla plate, i used a deep plate.
Add eno salt to the batter just before steaming the dhoklas.
Mix well.
Pour this to the greased plate.
The batter should be in the consistency of idli batter.
Steam this for 10 minutes.
Insert a tooth pick in the middle and if it comes out clean it is done.
Switch off the flame.
Once it is cool, take it out from the pan using a spoon, like how we do it for idlis.
In a small pan add 2 tsp of oil and add mustard seeds, asafoetida, sesame seeds and curry leaves.
Pour this on the dhokla.
Sprinkle some grated coconut on this.
Cut it into desired pieces and serve with green chutney or sweet chutney.
These mango khaman dhoklas tasted so awesome and i gobbled most of them after clicking the pictures.

Method with step by step pictures:

Puree the mango from fresh alphonso mangoes and keep aside. You can use any variety of mango.
Grind the ginger and chili in a mixie.

In a wide bowl add the besan, rava, lemon juice, sugar, turmeric powder and ginger chili paste.
Add the mango puree to this and mix well.

This will be enough to make a thick lump free batter, if needed add 1-2 tblsp of water.
The batter will become airy and moist after adding the eno salt, so do not worry if it is thick.
Keep the steamer ready.
Grease a dhokla plate, i used a deep plate.
Add eno salt to the batter just before steaming the dhoklas.
Mix well.

Pour this to the greased plate.
The batter should be in the consistency of idli batter.
Steam this for 10 minutes.

Insert a tooth pick in the middle and if it comes out clean it is done.
Switch off the flame.
Once it is cool, take it out from the pan using a spoon, like how we do it for idlis.
In a small pan add 2 tsp of oil and add mustard seeds, asafoetida, sesame seeds and curry leaves.

Pour this on the dhokla.
Sprinkle some grated coconut on this.

Cut it into desired pieces and serve with green chutney or sweet chutney.
These mango khaman dhoklas tasted so awesome and i gobbled most of them after clicking the pictures.