Khaman

Name: Khaman
Cuisine: Indian
Ingredients: 1 cup besan; 1.5 teaspoon suji; 1 teaspoon sugar; 1 pinch hing; 1 teaspoon ginger green chillies paste; 1/2 teaspoon citric acid; 1/2 teaspoon baking soda; 1 teaspoon mustard seeds; 1/2 teaspoon jeera/cumin seeds; 4-5 curry leaves; 4-5 green chillies; As required Oil; as needed Water

Chhaya Raghuvanshi @cook_14185032

Mysore

#56bhog
#recipe #18

Chhaya Raghuvanshi @cook_14185032

Saved

Ingredients

1 cupbesan
1.5 teaspoonsuji
1 teaspoonsugar
1 pinchhing
1 teaspoonginger green chillies paste
1/2 teaspooncitric acid
1/2 teaspoonbaking soda
1 teaspoonmustard seeds
1/2 teaspoonjeera/cumin seeds
4-5curry leaves
4-5green chillies
As requiredOil
as neededWater

Saved

Steps

1

In a big bowl add besan, ginger chill paste,suji,salt, sugar, citric acid,1 teaspoon oil, water, mix it very well, batter should be same as like cake batter, keep stirring about 5 mins in same direction so batter become little airy,
2

Keep it this mixture aside for about 15 mins in rest.
3

In a steamer heat the water, grease the dhokla thali, transfer besan mixture to this till 2/3 full.
4

Steamed it about 12-15 mins with lid on after 15 mins switch off the steamer,let it cool for 5 mins after 5 mins take out the dhokla thali,cut into small square pieces.
5

For tadka take 2 tbsp oil,in a kadhai,or pan add jeera hing, mustard seeds,let them crackle,then add green chillies, saute it for 1 min,then add 1/4 cup water bring it to boil, spread this mix over the cut dhokla, transfer this into a serving plate.sprinkle lots of coriander leaves
6

Serve this with green coriander chutney.