Khaman dhokla

#myrecipe

By Chandana Guptha

Mar, 17th

629

Servings

4 persons

Cook Time

30 minutes

Ingredients

15 - 17

Ingredients

Besan
Sooji
Turmeric
Green chillies
Ginger
Lemon
Sugar
Salt
Water
Oil
Mustard
Sesame seeds
Curry leaves
Sugar
Coconut
Corinader
Eno

Instructions

Line a cake tin with baking parchment and grease the sides with the oil. Pound the chillies and ginger to a coarse paste. In a bowl sift the gram flour and add to it the semolina, turmeric powder, ginger chilli paste, lemon juice, sugar and salt. Now add the water a little at a time and form a thick runny batter. Leave the batter to rest for 5 mins. Now add the Eno and stir well. As it starts to form bubbles tip the batter into the greased cake tin. Steam in a sauce pan or steamer for 18-20 minutes on a medium heat with a lid on. For the tadka heat the oil in a sauce pan. Add the mustard seeds and let them splutter for a few seconds. Now add the sesame seeds stir to make sure they colour lightly followed by the curry leaves. Add water and sugar. Add the mix all over the dhokla letting it soak for a few minutes. Take it out of the cake tin serve warm garnished with fresh coconut & coriander

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Rajsthani Makki Dhokla

524

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.