Walnut chutney dhokla

Name: Walnut chutney dhokla
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup roasted walnuts; 1 large tomato; 2 piece garlic; 1 bread slice; 1 Tsp olive oil; 1 Tsp red chilli paste; as per taste Salt; 1 cup besan; 1/4 cup curd; 1 tbsp rava; 1 tbsp lemon juice; 1 tbsp walnut; 4-5 piece garlic; 1/2 inch piece ginger; as per taste Salt; 1 Tsp eno fruit salt; 1 Tsp mustard seed; 5-6 curry leaves; 3-4 green chillies; 1 Tsp sugar; 1 tbsp oil; 2 tbsp water; as required Some walnuts whole and chopped

Safiya khan @cook_12364620

Vapi

#walnuts/dhoklas are my favourite, here I have made chutney using roasted walnuts and roasted tomato, served with dhokla!!!

Safiya khan @cook_12364620

Vapi

#walnuts/dhoklas are my favourite, here I have made chutney using roasted walnuts and roasted tomato, served with dhokla!!!

Saved

Ingredients

30 minutes

4 servings

For walnut tomato chutney
1/4 cuproasted walnuts
1large tomato
2 piecegarlic
1bread slice
1 Tspolive oil
1 Tspred chilli paste
as per tasteSalt
For dhokla
1 cupbesan
1/4 cupcurd
1 tbsprava
1 tbsplemon juice
1 tbspwalnut
4-5 piecegarlic
1/2 inchpiece ginger
as per tasteSalt
1 Tspeno fruit salt
For tempering
1 Tspmustard seed
5-6curry leaves
3-4green chillies
1 Tspsugar
1 tbspoil
2 tbspwater
as required Some walnuts whole and chopped

Saved

Steps

30 minutes

1

On a direct gas flame roast tomato till skin turns roasted and leaves skin by itself. Remove skin and let it cool.Dry roast walnut at a low flame till aromatic. Crush it.
2

In a blender add roasted walnuts,tomato, garlic, red chilli paste, olive oil, salt and bread slice.
3

Our tomato walnut chutney is ready.
4

For the green chutney in a blender add garlic, chillies and walnut. Blend it well.
5

Now in a mixing bowl add besan, rava, curd, salt, lemon juice, prepared green walnut chutney.
6

Add 1/4 cup water whisk together, meanwhile grease the pan with oil. And put steamer with water with wire rack.
7

Add eno fruit salt and mix well. Pour the batter in greased pan.
8

Steam the dhokla in steamer with covered lid until 20 to 25 minutes. When done check with toothpick inserted in middle comes out clean.
9

For the tempering, in a tarka pan heat oil with mustard seed when it cracked,add curry leaves, green chillies and sugar with water.
10

Cut dhokla into pieces, apply tomato walnut chutney over it,then pour tadka on it.
11

At top sprinkle some chopped walnuts and whole walnuts too. Walnut chutney dhokla is ready to be served.