Name: Khaman dhokla recipe by rusha Mondal at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup of besan; 1 cup of rava or semolina; 1 tsp Salt; 1 tsp turmeric powder; 1/2 tsp baking soda; 1 tsp sugar; 1 tsp paste of green chilli; 1 tsp paste of ginger; 1 fruit salt (eno); 2 tsp mustard seed; 5-6 curry Leaves; 3-4 green chilli chopped; 1 tsp oil for brushing; 1 cup coconut chopped for garnishing

ABOUT Khaman dhokla RECIPE

It is a Gujarati easy dish...dhokla is famous for fluffiness..it makes from besan or gramflour. It is a tasty dish from Rajasthan and famous all over the country.

Ingredients Serving: 6

1 cup of besan
1 cup of rava or semolina
1 tsp Salt
1 tsp turmeric powder
1/2 tsp baking soda
1 tsp sugar
1 tsp paste of green chilli
1 tsp paste of ginger
1 fruit salt (eno)
2 tsp mustard seed
5-6 curry Leaves
3-4 green chilli chopped
1 tsp oil for brushing
1 cup coconut chopped for garnishing

Instructions

Take channi and add besan into a bowl.
Now add semolina, salt, sugar, baking powder and ginger chili paste on it.
Now add some luke warm water to make paste, slowly add water and mix with spatula, now make a smooth paste and rest for 10mins
Now take your steamer or pressure cooker add water on your cooker.
If you are using cooking no need to use the cooker whistle and cooker belt also. Now add water and turn on the gas in medium.
When water start to boil, add a stand on it and take a another pot or cake mould and brush with oil. Now take your mixture and add 1 tsp of fruit salt, some water and mix it again. Now pour into oil brushed bowl and place the bowl into cooker stand and close the lid
After 20 min you can check with tooth pick ..if its not sticky then it is ready
Now its time to chouk ...take a tadka pan and add some oil, mustard seed, green chilies and curry leaves. Now add little more water on it and turn off the gas, add this tadka on dhokla and give a rest of 5 mins, then fill the top with chopped coconut and you can serve with tamarind chutney ....

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