dokhla

recipe card from hebbars kitchen

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INGREDIENTS

  

for batter:

• ▢1½ cup besan / gram flour
• ▢3 tbsp rava / semolina / suji, fine
• ▢½ tsp ginger paste
• ▢2 chilli, finely chopped
• ▢¼ tsp turmeric
• ▢1 tsp sugar
• ▢pinch hing / asafoetida
• ▢½ tsp salt
• ▢1 tbsp lemon juice
• ▢1 tbsp oil
• ▢1 cup water
• ▢½ tsp eno fruit salt

for tempering:

• ▢3 tsp oil
• ▢½ tsp mustard
• ▢½ tsp cumin / jeera
• ▢1 tsp sesame / til
• ▢pinch hing / asafoetida
• ▢few curry leaves
• ▢2 chilli, slit
• ▢¼ cup water
• ▢1 tsp sugar
• ▢¼ tsp salt
• ▢1 tsp lemon juice

for garnishing:

• ▢2 tbsp coconut, grated
• ▢2 tbsp coriander, finely chopped

INSTRUCTIONS

 

• firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
• add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
• prepare a smooth batter adding 1 cup of water or as required.
• additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
• immediately steam the dhokla batter for 20 minutes.
• further, cut the dhokla and pour tempering.
• garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
• finally, serve instant khaman dhokla with green chutney and tamarind chutney.