Tandoori Khaman Dhokla

Serves 3

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 hung curd

• 2 tsp red chilli powder

• 1 tbsp chaat masala

• 1 tsp salt

• 1 tsp jeera powder

• 1 tbsp tomato ketchup

• few coriander leaves, for garnish

Instructions

1. 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.

2. Grease an aluminium tin with oil properly. Pour the batter into the tin.

3. Now put a deep pan or 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.

4. Put the tin on the stand inside the cooker and close the lid.

5. 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.

6. Now in a pan, pour some oil and once its hot add the mustard seeds.

7. When they begin to crackle, add kadi patta and green chillies.

8. Then add sugar and water and cook it for a minute. Add lemon juice and switch off the gas.

9. In a bowl, take hung curd, and add red chilli powder, salt, jeera powder and mix it well.

10. Pour the tadka over the hung curd paste.

11. Add tomato ketchup and chaat masala and mix well.

12. Now take out the dhokla and allow it to cool for 5 minutes.

13. Cut it into pieces and then dip it well in the curd paste.

14. Heat a pan on high flame and roast the dhokla pieces on each side.

15. Once done, take them out and sprinkle some coriander leaves.

16. Serve the tandoori 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.