Naylon khaman dhokla

Name: Naylon khaman dhokla
Cuisine: Kenyan
Ingredients: Gram flour (besan) sieved 2 cups; 1 cup Yogurt beaten; 1/2 teaspoon Turmeric powder; to taste Salt; 1 teaspoon Green chilli-ginger paste; 2 tablespoons Oil; 1 tablespoon Lemon juice; 1 teaspoon Soda bicarbonate; Fresh coriander leaves chopped 2 tablespoons; 1 teaspoon Mustard seeds

Bhumika Gandhi @cook_9755604

khaman is one healthy great vegan snack. can be gluten free too, if you skip asafoetida in the batter. these savory cakes are really light and fluffy. khaman dhokla goes well with some mint or coriander chutney or even raw papaya chutney.

Bhumika Gandhi @cook_9755604

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Ingredients

Gramflour (besan) sieved 2 cups
1 cupYogurt beaten
1/2 teaspoonTurmeric powder
to tasteSalt
1 teaspoonGreen chilli-ginger paste
2 tablespoonsOil
1 tablespoonLemon juice
1 teaspoonSoda bicarbonate
Fresh coriander leaves chopped 2 tablespoons
1 teaspoonMustard seeds

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Steps

1

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
2

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
3

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6

Serve, garnished with chopped coriander