Serves 4
Ingredients
1 bowl or 1/3 packet Khaman Dokla mix
1/3 + 1/2 bowl water
5-6 kadi patta or curry leaves
1 tbsp oil
1 tsp rai or mustard seeds
2-3 green chillies, slit half
1 tsp sugar
1 lemon juice
1 tbsp coconut powder or burada
few coriander leaves, for garnish
Instructions
In a mixing bowl, take 1 bowl of khaman dhokla mix and add 1/3 bowl of water. Mix it well to get a medium consistency, fluffy batter.
Grease an aluminium tin with oil properly. Pour the batter into the tin.
Now put a pressure cooker on a medium flame and pour in just 1 inch water. Now place an inverted lid or plate or stand inside the cooker.
Put the tin on the stand inside the cooker and close the lid without the whistle.
Let it steam cook on a low flame for 20 minutes. Then check it by inserting a knife. If it comes out clean the batter is ready or else cook it for 5 more minutes.
Now in a pan, pour some oil and once its hot add the mustard seeds.
When they begin to crackle, add kadi patta and green chillies.
Then add sugar and water and cook it for a minute. Add lemon juice and switch off the gas.
Now take out the dhokla and allow it to cool for 5 minutes.
Cut it into pieces and then drizzle the tadka over it.
Sprinkle some coconut powder and coriander leaves.
Serve the khaman dhokla with green chutney.
Nutrition Facts
Per Serving: 54 calories; 2.4 g fat; 5.6 g carbohydrates; 2.4 g protein; 1.0 g fibre.
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