How to make Murtal-style Parotta at home without a tandoor or rolling pin

Known as Hamman Dhokla in Gujarat, it is popular across the country and enjoyed as a snack even in cities like Delhi and Mumbai. If your family members are tired of monotonous types of dhokla, you can easily make Hamman Dhokla at home and treat everyone to it. Its sweet and sour taste and texture are very appealing to children, and people enjoy eating it immensely.

We will tell you how to prepare perfectly fluffy and juicy Hamman Dhokla that resembles a restaurant version. The main feature of this recipe is that it does not require much preparation time while being a light and healthy snack. It can be used for breakfast in the morning, for an evening tea, or for children's lunch.

Ingredients for Hamman Dhokla

Ingredients for the batter and for the fried tempering are required for preparation.

Simple Preparation Method

First, mix the lentil flour (besan), semolina (sooji), salt, turmeric, and sugar in a large bowl. Then, gradually add yogurt, lemon juice, and a little water to knead a smooth, lump-free batter. Cover the finished batter and set it aside for 10–15 minutes.

In parallel, place water in a steamer or a large pot to heat up. Grease the mold or pan in which the dhokla will be cooked with a small amount of oil. Before starting to steam, add Eno to the batter and mix it lightly, adding one tablespoon of water. As soon as the batter starts to rise, pour it immediately into the greased mold.

Place the mold in the steamer and cook over medium heat for 15–20 minutes. Check for doneness with a toothpick: if it comes out clean, the dhokla is ready. After it cools down a bit, cut it into the desired shape.

Tempering Preparation Method

Heat oil in a pan and add mustard seeds. When they start to sizzle, add green chili and curry leaves, frying them for a couple of seconds. Next, pour water, sugar, and lemon juice into the pan, bringing the mixture to a boil. Gently pour the resulting tempering over the sliced dhokla so that it absorbs the juice well. Finally, garnish the dish with fresh coriander and grated coconut.

Simple Tips for Enhancing Flavor

During the rainy season, many people feel like eating something hot and spicy. However, during fasting, consuming regular pakoras made from legume powder or wheat flour is forbidden, which sometimes causes boredom. If you are observing the fast in Savan and want to prepare something crispy and delicious, potato bhajis made with brown rice flour will be an excellent choice. This dish is not only very tasty but also healthy, as brown rice flour provides the body with a large amount of energy and nutrients.

For preparation, you will need: 2 large potatoes (cut into long, thin pieces), half a cup of brown rice flour (Buckwheat Flour), 2 tablespoons of Samak rice flour or singada flour for extra crispiness, 2-3 green chilies (finely chopped), 1 teaspoon of grated ginger, Sendha salt to taste, half a teaspoon of ground black pepper, half a teaspoon of roasted cumin, finely chopped cilantro, and water as needed to create a slightly thick mixture. For frying, use fasting oil or peanut oil.

First, peel the potatoes and cut them into thin, long slices, similar to fries or pakoras. These slices must be thoroughly washed with water and then dried on a cotton cloth to remove excess moisture. Next, place the cut potatoes in a large bowl. Add the brown rice flour, Samak rice flour, Sendha salt, ground black pepper, cumin powder, green chilies, ginger, and cilantro to this bowl. It is important to add water very carefully so that the flour evenly coats the potato pieces, while avoiding a too runny consistency.

Pour fasting oil or peanut oil into a pan over medium heat, and it should heat up well. Then, place the mixture in small portions into the hot oil. The heat level should be maintained at medium or high to ensure the bhajis are soft inside and perfectly crispy outside. After this, fry them until golden-brown and crispy. Remove the finished crispy bhajis and place them on a paper towel to drain excess oil. Serve them hot with fasting green chutney made from cilantro and mint, as well as tea.

To make the bhajis crispy, it is crucial to thoroughly dry the potatoes after cutting; otherwise, the mixture will become wet. It is also recommended not to leave the mixture for long after adding salt, as salt can cause liquid to leach out of the potatoes.