Khaman Dhokla
Khaman Dhokla

Hello, I am Joana. Today, I’m gonna show you how to prepare khaman dhokla recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Khaman Dhokla Recipe

Khaman Dhokla is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Khaman Dhokla is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook khaman dhokla using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Khaman Dhokla:

  1. Make ready 2 cups gram flour (besan) sieved
  2. Take 1 cup Yogurt beaten
  3. Make ready to taste Salt
  4. Make ready 1/2 teaspoon Turmeric powder
  5. Take 1 teaspoon Green chilli-ginger paste
  6. Prepare 2 tablespoons Oil
  7. Get 1 tablespoon Lemon juice
  8. Make ready 1tsp Mustard seeds
  9. Take 1 tsp Soda bicarbonate
  10. Make ready 2 tbsp Fresh coriander leaves chopped2 tablespoons
  11. Get 1/2 cup Coconut scraped

Instructions to make Khaman Dhokla:

  1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
  2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
  3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
  4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
  5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
  6. Serve, garnished with chopped coriander leaves and scraped coconut.

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