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Photo of Khaman Dhokla by Dr.Deepti Srivastava at BetterButter
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Khaman Dhokla

May-20-2019
Dr.Deepti Srivastava
15 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Khaman Dhokla RECIPE

Khaman Dhokla is a Gujarati recipe prepared with besan, baking soda and curry leaves. This vegetarian snack recipe is an ideal dish for occasions like kitty parties, potlucks and picnics.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Gujarat
  • Steaming
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. 1 cup gram flour (besan)
  2. 2 1/2 cup water
  3. 1 teaspoon sugar
  4. 1¾ teaspoon lemon leaves
  5. 3/4 teaspoon baking soda
  6. 1 tsp salt
  7. 1 handful Chopped coriander leaves
  8. 1 tbsp refined oil
  9. 15 curry leaves
  10. 4 sliced green chilli
  11. 1 tsp mustard seed
  12. 1 tsp powderd coconut

Instructions

  1. To make this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.
  2. Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.
  3. For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. If you are someone who likes it spicy you can add some finely chopped green chilies to the top coating. You can also make Dhokla sandwich by layer Dhokla and adding your favourite sauce to it.
  4. Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney.

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