Monday, 18 July 2016

Khatta Khaman Dhokla

Khatta Khaman Dhokla

  • 1 cup rice
  • ½ cup chana dal
  • ½ cup sour curd
  • ¼ tsp turmeric powder
  • 1 tsp ginger green chilli paste
  • ½ cup water
  • 1 tsp eno fruit salt
  • Salt as per salt
  • 1 tbsp oil
For tempering
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 pinch asafoetida
  • 10-12 curry leaves
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp sesame seeds
  • 3-4 green chillies
Method (how to make khatta dhokla at home)
  • Soak dal and rice for 4-5 hours.
  • Grind into fine paste using curd and water.
  • Add ginger and green chilli paste.
  • Add turmeric powder, salt and keep it in a warm place for fermentation atleast for 4-5 hrs.
  • Grease one dhokla pan or any thali with the oil.
  • Boil water in the steamer.
  • Now add ginger and green chilli paste and eno fruit salt into the mixture and mix well.
  • Transfer batter into the greased pan and put in the steamer, steam cook for 12-15 minutes or till toothpick insert come out clean.
  • Let it to cool for few minutes and cut into square pieces.
  • For tempering heat oil in a tadka pan, add mustard, cumin, when it start crackle add asafoetida and slit green chillies and curry leaves.
  • Pour this tempering over the cooked and cut dhokla pieces.
  • Garnish with chopped coriander leaves and serve with green chutney.

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