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Khaman Dhokla Recipe using Curd
Ingredients
For Dhokla
For tempering
Instructions
  1. In a bowl, add – besan, yogurt mix well. Add water as required to make a smooth consistency, I added about a cup of water. Mix well, cover the bowl and keep aside for 4-5 hours for fermentation.
  2. After the batter has fermented, add the salt, sugar, coriander, green chili and mix well. If the batter is too thick, water can be added to bring to a smooth consistency. Grease a 6″ Square Tin with oil and keep aside. Also boil water in a steamer.
  3. Add the baking soda to the batter, mix gently. Pour in the batter to the tin, and transfer the tin to the steamer and steam in medium flame for 20 minutes.
  4. Test the dhokla with a toothpick for it’s doneness, let it cool down to room temperature.
For Tempering
  1. In a tadka pan, add in oil. Once hot, add in the mustard seeds; let them pop. After which, add in asafoetida and switch off the flame. Pour in the tadka on the dhoklas, cut the dhokla, garnish with coriander & coconut & serve 🙂
Recipe Notes

This is the way my mom makes dhoklas often, she also likes to add onions in the dhoklas which is a tremendous flavor as well.. If you would like to try onion dhoklas, add in 1/4 cup of finely chopped onions, 1/2 tsp red chili powder to this recipe 🙂


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