Khaman Dhokla | Falguni Parekh
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.
1 1/2 cup gram flour(besan).
5 Tsp oil.
5 Tsp sugar.
1/2 Tsp citric acid.
1 Cup water.
1 Tsp baking soda.
Salt to taste.
3 Tsp oil.
1 Tsp raii and cumin seeds(jeera).
2 Green chilli vertically chopped.
10-12 Curry leaves.
1 Tsp sugar.
1/4 Tsp salt
1 Cup water.
Fresh coriander leaves & grated coconuts for garnishing.
Method of preparation:
- Take gram flour(besan), sugar, oil, salt, citric acid, water in a bowl and beat it well until it mixed.
- Put water in a frying pan with the help of a ring.
- Spread oil in a plate.now add baking soda on the mix, and the mix it slowly until bubbles starts to appear. After that spread the mix in the plate and put it in the pan and cover it. in 15 to 20 minutes your dhokla will be ready.
- When dhokla cools down cut in your desired shape.
- Take a frying pan warm some oil then add raii, cumin until it fries.
- Add curry leaves & green chilli. then boil some water and sugar to taste in that pan.
- Spread the tadka in the plate full of dhokla.
For garnishing you can use chopped coriander and grated coconut.
Serve it with green chutney or curd chutney.
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