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Khaman dhokla recipe

Recipe By agarwalsweta

# Kbhl Khaman dhokla is famous in gujrat . It made with besan . It can gujrati kadhi nd chutney nd fry green chilli .

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Khaman dhokla recipe
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Ingredients for Khaman dhokla recipe Recipe

  • 0.13 cup Gram Flour (Besan/Chickpea Flour)
  • 1/4 Tbsp Semolina (rava/sooji)
  • 0.13 tbsp 1 tbsp
  • 1/4 tsp Lemon juice
  • 0.13 tsp Ginger paste
  • 0.03 cup Curd plain
  • 0.09 cup water
  • 0.06 tsp Salt
  • 0.13 tsp Eno fruit salt
  • 1.31 g Oil for greasing nd tempering
  • 0.06 tsp Mustard seeds
  • 0.13 inch Asafoetida
  • 0.06 tsp Cumin seeds
  • 0.13 tsp Sesame seeds
  • 1.88 Pieces Curry leaves
  • 1/2 g reen chillies
  • 1/25 cup water
  • 0.13 tbsp Sugar

Directions: Khaman Dhokla Recipe Recipe

  • STEP 1.Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
  • STEP 2.Take 1 cup gram flour, 1 tablespoon semolina(sooji/rava), 1½ teaspoons lemon juice, 1 teaspoons green chilli-ginger paste, 1/4 cup curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
  • STEP 3.Add 1 teaspoon fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
  • STEP 4.Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
  • STEP 5.Place plates in steamer and steam for 10-12 minutes over medium flame.
  • STEP 6.After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
  • STEP 7.Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
  • STEP 8.Heat 2 tablespoons oil in a small pan or tempering pan. Add1/2 teaspoon mustard seeds and a pinch of asafoetida (hing). When seeds begin to crackle, add 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, 10-15 curry leaves and 4 green chillies. Sauté them for few seconds.
  • STEP 9.Add 1/3 cup water and 1 tablespoon sugar and bring it to a boil; let it cook for a minute over high flame. Tempering(tadka) is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  • STEP 10.Serve with chutney.
Nutrition
value
145
calories per serving
4 g Fat7 g Protein20 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    20g
  • Fiber
    3g

MacroNutrients

  • Carbs
    20g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    113mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    94mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By agarwalsweta