Khaman dhokla

Name: Khaman dhokla
Cuisine: Indian
Ingredients: 1 1/2 cup besan; 1 1/2 tbsp suji; 5 tsp sugar; 1 tsp green chilli - ginger paste; 1 tsp lemon juice; to taste Salt; 1 tsp eno; pinch heeng; 3/4 cup water; 1/4 tsp haldi; For Tadka; 3-4 tsp oil; 1 tsp black sarson; 1 tsp white til; pinch heeng; 1 1/2 cup water; 1 tsp sugar; 4-5 green chilli - cut in length; as needed Chopped coriander - for garnishing; as needed Pomegranate seeds - for garnishing; as needed Grated coconut - for garnishing

pooja kakkar @cook_7406569

Khaman dhokla

pooja kakkar @cook_7406569

Saved

Ingredients

1 1/2 cupbesan
1 1/2 tbspsuji
5 tspsugar
1 tspgreen chilli - ginger paste
1 tsplemon juice
to tasteSalt
1 tspeno
pinchheeng
3/4 cupwater
1/4 tsphaldi
For Tadka
3-4 tspoil
1 tspblack sarson
1 tspwhite til
pinchheeng
1 1/2 cupwater
1 tspsugar
4-5green chilli - cut in length
as neededChopped coriander - for garnishing
as neededPomegranate seeds - for garnishing
as neededGrated coconut - for garnishing

Saved

Steps

1

Sieve besan. Mix besan, suji, green chilli - ginger paste, sugar, salt, haldi with water in a bowl. Whisk it well to get a smooth batter. Boil water in dhokla pan. Grease the plate with oil in which you are making dhokla. Add eno in batter.
2

Mix for few seconds. Tranfer it into dhokla plate. Cook dhokla for 10-12 minutes on medium flame. Check it out, if done switch off the gas and cool it or if not, cook for more 1-2 minutes. Cut it into pieces. Pour tadka on dhokla.
3

Garnish with chopped coriander, pomegranate seeds, grated coconut.
4

For tadka
5

Heat oil. Crackle sarson, white til, heeng and green chilli. Add water and sugar. Boil it.