Khaman and Dhokla are used together, but I see in some websites, that they are not the same and are very different from each other. Dhokla is made with rice and urad dal whereas khaman is made with besan. Some people also call this dhokla as White Dhokla and the Besan Dhokla as Dhokla. I will leave this decision to Gujarathis to guide me on this. Coming to this recipe, it is Brown Rice Dhokla, meaning dhokla as mentioned above with rice and urad dal. In South India, we make Idli which is with Rice and Urad dal and it is almost a staple food in many houses. Traditionally made with white rice, this recipe has a little bit of health included with the inclusion of brown rice. I got this recipe from here we all enjoyed it with tomato chutney. It was very spongy and soft and was a pleasure to learn a new dish. You would get about 18 idlis and around a 9 inch pan filled with dhokla with this recipe. I made this in both idli moulds as well as in an 9 inch round tin. So the next time, I would make the recipe in half or do 2 batches.
Ingredients
Brown Rice - 1 cup
White Rice - 1 cup
Ulutham Parupu / Urad Dal - 3/4 cup
Kadalai Parupu / Channa Dal - 1/4 cup
Green Chili - 5 - 3 slit cut and 2 minced fine (remove seeds if wanted)
Silken Soft Tofu - 12 oz.
Lemon Juice - 1/4 cup
Eno Fruit Salt - 1 tea spoon
Salt - 1 1/2 to 2 tea spoons
Oil - 2 tea spoons
Mustard Seeds - 2 tea spoons
Coriander Leaves (finely chopped) - 1/2 cup
Grated Coconut - 1/4 cup
Cayenne Pepper - to sprinkle on top (optional)
Method
Soak the rice and dals for around 8 hours or overnight
Drain and blend them to a smooth paste, adding little water at a time. Do not add too much water, then you cannot blend.
Once it becomes a smooth paste, add the tofu (chopped) and lemon juice and blend again till all the tofu is well incorporated
Set aside for 6 hours to ferment. After 6 hours, keep in the fridge until later use. The original recipe suggested to use within 6 hours, but mine was not even close to done, so I allowed it to ferment for the entire 6 hours and then kept in the fridge overnight and made the dhoklas the next day for breakfast
Grease a 9 inch pan or idli plates or dhokla plates and set aside
Add 1/4 cup coriander leaves, minced green chili and salt to the batter and mix it well
Heat water in a pan which is bigger than the greased pan and let it come to a boil
Now add eno fruit salt to the batter and immediately pour the batter to the greased pan and keep inside the bigger pan with boiling water
Steam cook (no whistle if using pressure cooker) for around 12 to 15 minutes until a toothpick inserted in the center comes out clean
Remove from heat and transfer to a plate
Sprinkle little cayenne pepper on top
Heat a pan and add oil and allow the mustard seeds to crackle, add the slit cut green chili and pour the entire oil over the top of the dhokla
Garnish with coconut and coriander leaves and serve warm or on room temperature!!!
Comparing White rice and Brown Rice (from Wikipedia) -
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched". One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[3] Among other key sources of nutrition lost are small amounts of fatty acids and fiber.[citation needed
Sending this to My Guest Hosting event – Taste of the Tropics – Coconut, Chef Mireille’s page, Healthy Foods for Healthy Kids - Combo Meal, Nithu's page, Bon Viviant - Rice Dishes, Breakfast Recipes, Lentils and Legumes, FFNF, Priya's page, Nupur's What's with my cuppa, CWS - Urad Dal, Priya's page,
Ingredients
Brown Rice - 1 cup
White Rice - 1 cup
Ulutham Parupu / Urad Dal - 3/4 cup
Kadalai Parupu / Channa Dal - 1/4 cup
Green Chili - 5 - 3 slit cut and 2 minced fine (remove seeds if wanted)
Silken Soft Tofu - 12 oz.
Lemon Juice - 1/4 cup
Eno Fruit Salt - 1 tea spoon
Salt - 1 1/2 to 2 tea spoons
Oil - 2 tea spoons
Mustard Seeds - 2 tea spoons
Coriander Leaves (finely chopped) - 1/2 cup
Grated Coconut - 1/4 cup
Cayenne Pepper - to sprinkle on top (optional)
Method
Soak the rice and dals for around 8 hours or overnight
Drain and blend them to a smooth paste, adding little water at a time. Do not add too much water, then you cannot blend.
Once it becomes a smooth paste, add the tofu (chopped) and lemon juice and blend again till all the tofu is well incorporated
Set aside for 6 hours to ferment. After 6 hours, keep in the fridge until later use. The original recipe suggested to use within 6 hours, but mine was not even close to done, so I allowed it to ferment for the entire 6 hours and then kept in the fridge overnight and made the dhoklas the next day for breakfast
Grease a 9 inch pan or idli plates or dhokla plates and set aside
Add 1/4 cup coriander leaves, minced green chili and salt to the batter and mix it well
Heat water in a pan which is bigger than the greased pan and let it come to a boil
Now add eno fruit salt to the batter and immediately pour the batter to the greased pan and keep inside the bigger pan with boiling water
Steam cook (no whistle if using pressure cooker) for around 12 to 15 minutes until a toothpick inserted in the center comes out clean
Remove from heat and transfer to a plate
Sprinkle little cayenne pepper on top
Heat a pan and add oil and allow the mustard seeds to crackle, add the slit cut green chili and pour the entire oil over the top of the dhokla
Garnish with coconut and coriander leaves and serve warm or on room temperature!!!
Comparing White rice and Brown Rice (from Wikipedia) -
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched". One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[3] Among other key sources of nutrition lost are small amounts of fatty acids and fiber.[citation needed
Sending this to My Guest Hosting event – Taste of the Tropics – Coconut, Chef Mireille’s page, Healthy Foods for Healthy Kids - Combo Meal, Nithu's page, Bon Viviant - Rice Dishes, Breakfast Recipes, Lentils and Legumes, FFNF, Priya's page, Nupur's What's with my cuppa, CWS - Urad Dal, Priya's page,
