Factory making of Khaman Dhokla in Gujarat😍😍 Complete secret recipe of Gujarati Dhokla 🤩🤩

The video showcases the production of traditional Gujarati Khaman Dhokla in bulk at a mini factory in Gujarat. 😍 It highlights the efficient process of preparing this fluffy and savory snack using modern machinery combined with traditional steaming techniques. Large mixers blend the batter, massive multi-layer steamers cook the dhokla to perfection. Workers oversee the process, cut the dhokla into neat pieces, and pack them for distribution. The video is vibrant, fast-paced, and captures the authentic essence of Gujarat's culinary heritage. 🤩

Gujarati Khaman Dhokla Recipe: 

Ingredients for Khaman Dhokla 🥣

Gram Flour (Besan): 1 kg

Semolina (Rava/Sooji): 200 g (optional, for texture)

Yogurt (Dahi): 500 ml

Water: 500-700 ml (as needed for consistency)

Sugar: 100 g

Salt: To taste

Turmeric Powder: 1 tsp

Green Chili-Ginger Paste: 3 tbsp

ENO (Fruit Salt): 2 packets (or baking soda)

Oil: 2-3 tbsp (for tempering and greasing trays)

Mustard Seeds: 2 tbsp

Sesame Seeds: 2 tbsp

Curry Leaves: 15-20

Green Chilies (sliced): 4-5

Fresh Coriander Leaves: For garnish

Grated Coconut: For garnish

Recipe in Points

Prepare the Batter:

In a large mixing bowl, combine gram flour, semolina, yogurt, water, sugar, salt, turmeric powder, and green chili-ginger paste. Mix well to form a smooth, lump-free batter.

Let it rest for 20-30 minutes to ferment slightly.

Adjust Consistency:

Add water to achieve a thick, flowing consistency.

Add Leavening Agent:

Just before steaming, add ENO and mix gently but thoroughly. The batter will become light and airy.

Steam the Dhokla:

Grease the trays with oil and pour the batter evenly.

Place the trays in a preheated steamer. Steam for 12-15 minutes or until a toothpick inserted comes out clean.

Prepare the Tempering:

Heat oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and green chilies. Sauté for a few seconds.

Apply the Tempering:

Pour the tempering evenly over the steamed dhokla. Let it soak for 5-10 minutes.

Cut and Garnish:

Cut the dhokla into square or diamond pieces. Garnish with fresh coriander leaves and grated coconut.

Pack or Serve:

Pack for distribution or serve with chutney. 😍

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