Learn how to make Khaman Dhokla at home with Chef Toral Rindani on Swaad Anusaar.
Prepare this famous Gujarati snack recipe of Khaman Dhokla by following our Chef Toral Rindani and relish its flavor by sharing it with your friends and family. Do not forget to share your feedback in the comments below.
Ingredients:
For Dhokla:
150 gram Gram flour
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Ginger-Chilli paste
2-3 tbsp Curd
1/2 tsp Citric Acid
Water as required
1 tsp Fruit Salt/Eno
2-3 cups Water for steaming
Oil for greasing
For Tempering:
Oil
1/2 tsp Mustard seeds
1/2 tsp Asafoetida
1/2 tsp Ginger-Chilli paste
2-3 tbsp Sugar
1/2 cup Water
Method of preparation:
In a bowl add gram flour, turmeric powder, salt, Ginger-chilli paste, curd, citric acid, water, mix well and make it into a thick batter.
Keep it aside to rest for 5 minutes.
Take a steamer, add 2-3 cups water and close the lid.
Add eno to the batter and mix well.
Grease the steamer plate with oil and pour the batter.
Keep the plate inside a steamer, close the lid and let it cook.
Once the dhokla is done cooking, add the tempering to the dhokla and keep it aside.
Once it's done resting, cut it into pieces and serve it.
For Tempering:
Heat oil in a pan, add mustard seeds, asafoetida, ginger-chilli paste,
saute it nicely.
Add sugar, water, mix well and add it to the dhokla.
Our Khaman Dhokla is ready to eat.
Prepare this famous Gujarati snack recipe of Khaman Dhokla by following our Chef Toral Rindani and relish its flavor by sharing it with your friends and family. Do not forget to share your feedback in the comments below.
Ingredients:
For Dhokla:
150 gram Gram flour
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Ginger-Chilli paste
2-3 tbsp Curd
1/2 tsp Citric Acid
Water as required
1 tsp Fruit Salt/Eno
2-3 cups Water for steaming
Oil for greasing
For Tempering:
Oil
1/2 tsp Mustard seeds
1/2 tsp Asafoetida
1/2 tsp Ginger-Chilli paste
2-3 tbsp Sugar
1/2 cup Water
Method of preparation:
In a bowl add gram flour, turmeric powder, salt, Ginger-chilli paste, curd, citric acid, water, mix well and make it into a thick batter.
Keep it aside to rest for 5 minutes.
Take a steamer, add 2-3 cups water and close the lid.
Add eno to the batter and mix well.
Grease the steamer plate with oil and pour the batter.
Keep the plate inside a steamer, close the lid and let it cook.
Once the dhokla is done cooking, add the tempering to the dhokla and keep it aside.
Once it's done resting, cut it into pieces and serve it.
For Tempering:
Heat oil in a pan, add mustard seeds, asafoetida, ginger-chilli paste,
saute it nicely.
Add sugar, water, mix well and add it to the dhokla.
Our Khaman Dhokla is ready to eat.
Category
🛠️
Lifestyle