Khandvi Dhokla

Name: Khandvi Dhokla
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup (120 g) Besan (chickpea flour); 3 cups (720 ml) Sour buttermilk; 1 tsp Salt; 1/2 tsp Turmeric powder; 1/4 tsp Asafoetida (hing); 2 tbsp Oil; 1 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1 tsp Sesame seeds; 2 tbsp Fresh grated coconut or nylon sev; 2 sliced green chilies; 2 tbsp chopped fresh coriander leaves; 8-10 Curry leaves

Heena Jani @hinajani

#CA2026
#nostressrecipe

Heena Jani @hinajani

#CA2026
#nostressrecipe

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Ingredients

20 minutes

4 servings

1 cup (120 g)Besan (chickpea flour)
3 cups (720 ml)Sour buttermilk
1 tspSalt
1/2 tspTurmeric powder
1/4 tspAsafoetida (hing)
2 tbspOil
1 tspMustard seeds
1/2 tspCumin seeds
1 tspSesame seeds
2 tbspFresh grated coconut or nylon sev
2sliced green chilies
2 tbspchopped fresh coriander leaves
8-10Curry leaves

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Steps

20 minutes

1

In a bowl, mix besan and buttermilk to make a smooth, lump-free batter.
2

Add salt, turmeric, and hing. Mix well.
3

Cook the batter on medium heat, stirring constantly, until it thickens and leaves the sides of the pan.
4

Once thick, cook for 2-3 more minutes, then check with a spoon—if it spreads thinly, it's ready.
5

Spread the mixture evenly on a greased plate or tray, smoothing the surface.
6

After 10 minutes, cut into squares like dhokla pieces.
7

For tempering, heat oil in a pan. Add mustard seeds, cumin, sesame, green chilies, and curry leaves. Let them splutter.
8

Pour the tempering over the cut pieces.
9

Garnish with coriander and coconut or sev.