Khaman Dhokla
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Ingredients
Serving Portions: 5
- 1/2 tsp Rex Baking Powder
- 80 g Besan
- 1 pinch Hing
- 2 tsp Sugar
- 1 cup lukewarm water
- 8-10 green chillies
- 1/2 tsp Citric Acid
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 1 tsp Ginger Chilli Paste
- 1/2 tsp Turmeric Powder
- 1 tbsp Lemon Juice
- 1 tsp Mustard Seeds
- 8-10 Curry Leaves
- 2 tbsp Vegetable Oil
- for Mint Chutney
- 2 tbsp Mint Leaves
- 2 tbsp Coriander Leaves
- 20 g Shredded Beetroot
- 20 g Sliced Onion
Preparation
- Take besan in a bowl. Add salt, turmeric powder, ginger chili paste, lemon juice mix well and add lukewarm water and mix. Avoid lumps and make a smooth paste. Keep aside for 20 mins.
- Grease a thali or container.
- Now in the same bowl which we have kept for 20 mins, add hing, 1.5 tsp. sugar, 1 tsp. oil, baking powder, baking soda, and citric acid. Whisk briskly. Pour batter into the greased container and place it in the steamer.
- Cover with the lid and steam for 25 minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
- Take a tadka pan and remaining oil, and mustard seeds. When the seeds begin to crackle, add curry leaves, green chilies, coriander leaves, and 1/2 cup water with 1/2 tsp sugar. Bring to a boil, let it cool little, and then add it over steamed dhokla.
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