KHAMAN DHOKLA - Recipe Card

 


INGREDIENTS

1) Besan

2) Rava (Suji)

3) Ginger paste

4) Turmeric powder

5) Sugar

6) Asafoetida

7) Lemon juice

8) Baking soda

9) Mustard seeds

10) Sesame seeds

11) Curry leaves


PROCEDURE

1) firstly, sieve 1½ cup besan and 3 tbsp rava in a large mixing bowl.

2) Add ½ tsp ginger paste, ¼ tsp turmeric, 1 tsp sugar, pinch of asafoetida, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil. 

3) Prepare a smooth batter by adding 1 cup water or as required. The batter should be thick yet flow easily off of the whisk.

4) Whisk for 5 minutes or until the batter becomes smooth silky consistency

5) Let rest for 20 minutes, allowing the gram flour to absorb the water.

6) further whisk again for 2 minutes.

7) Additionally, add ½ tsp of baking soda.

8) Mix the mixture slowly till the batter becomes frothy.

9) Transfer to a greased container.

10) Immediately steam the dhokla batter on medium flame for 20 minutes or till the dhokla is completely cooked.

11) Now cool the dhokla for 5 minutes and then unmold it.

12) further, cut the dhokla in desired shapes.

13) Prepare the tempering by heating 3 tsp oil. Add ½ tsp mustard, 1 tsp sesame seeds. Also add few curry leaves.

14) further add ¼ cup water, 1 tsp sugar and ¼ tsp salt. Mix the water well and bring it to a boil.

15) Turn off the flame and Add 1 tsp lemon juice to it and mix well. Pour the tempering over the dhokla.

16) Garnish the dhokla with coriander leaves

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