Khaman Dhokla

Name: Khaman Dhokla
Total time: 900 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup besan/ gram flour; 2 tbsp semolina; 2 tbsp sugar; 1 & 1/2 tbsp lemon juice; 1 tbsp Eno fruit salt; 1 cup water; 2 tbsp chilli,adrakh ( ginger ) paste; to taste salt; 1 tbsp oil; Tadka:; 2 tbsp oil; 10 curry leaves; 1/2 tsp mustard seeds; 1 tsp seasame seeds; 1 tbsp sugar; 1 pinch hing/ asafoetida; 1/3 cup water; 4 greenchilli,1-tbspsugar, hing, 1/3-cup water; as needed Garnishing :Coriander, grated coconut chilli

Rajeshree Shah (Homechef), Gujarat @cook_914164

Cooking is my love .l loves to makes healthy and yummy food dishes for my family.

#GKR
# Street food
# post - 4

Rajeshree Shah (Homechef), Gujarat @cook_914164

Cooking is my love .l loves to makes healthy and yummy food dishes for my family.

#GKR
# Street food
# post - 4

Saved

Ingredients

15 minutes

3-4 servings

1 cup besan/ gram flour
2 tbspsemolina
2 tbspsugar
1 & 1/2 tbsp lemon juice
1 tbspEno fruit salt
1 cupwater
2 tbspchilli,adrakh ( ginger ) paste
to tastesalt
1 tbspoil
Tadka:
2 tbspoil
10 curry leaves
1/2 tspmustard seeds
1 tspseasame seeds
1 tbspsugar
1 pinchhing/ asafoetida
1/3 cupwater
4greenchilli,1-tbspsugar, hing, 1/3-cup water
as neededGarnishing :Coriander, grated coconut chilli

Saved

Steps

15 minutes

1

Take all ingredients to prepare batter pour approv 2-3cup watre in steamre at bottom and heat it over medium flame
2

Take besan, semolina, lemonjuice, green chilli, water, oil, salt, adrakh paste in a bowl.
3

Mix theme properly in to smooth batter
4

Add fruit salt and stir in one direction
5

Plates in steamer and steam for 10-minutes over mediam flame
6

After 10-minutes then it is ready
7

Takeout plate from steamer and let then cool
8

Khaman dhokla in to small squares using knife
9

Heat 2-tbsp oil in a pan add musterdseeds, hing, sesameseeds, green chilli, water, sugar
10

Cook for 1-minitetadka is ready
11

Pour it over khaman
12

Garnishing with chopped coconut, Coriander, and serve with besan chutney
13

Enjoy
14

Thanks