People of different cultures and religions live in India. If you talk about food, then the food of Gujarat is very famous all over the world. The Dhokla people here like to eat with great passion. In this case, if you also like Gujarati food. So, today we teach you how to make Gujarat Special Khaman Dhokla…
Material:
For Batter:
Gram flour - 1 cup
Curd - 1/4 cup
Semolina - 1 tbsp
Baking soda - 1 tsp
Lemon juice - 1/4 tsp
Water - 3/4 cup
Salt - as per taste
Oil - As required
For Tempering:
Oil - 2 tablespoons
Curry leaves - 15-20
Sugar - 1 tbsp
Mustard seeds - 1/2 tsp
Whole Cumin seeds - 1/2 tsp
White sesame seeds - 1/2 tsp
Asafoetida - a pinch
Water - 1/3 cup
Green chili - 4 (cut into length)
Coriander leaves - 1 tbsp (finely chopped)
Coconut - 2 tablespoons (grated)
Method:
1. First of all, mix all the batter in a bowl.
2. Now grease the steel vessel with oil and put batter in it and cook it on low flame for 10 minutes.
3. Put a knife in the prepared dhokla and check it. If there is a batter in the knife, cook it for 2-3 minutes more.
4. Heat oil in a pan and fry asafoetida and mustard.
5. Now add curry leaves, cumin, sesame seeds and green chillies and cook.
6. Add water and sugar in the tempering and cook for 1 minute.
7. Put the prepared tempering on the dhokla and garnish it with coriander leaves and coconut and serve hot.
People of different cultures and religions live in India. If you talk about food, then the food of Gujarat is very famous all over the world. The Dhokla people here like to eat with great passion. In this case, if you also like Gujarati food. So, today we teach you how to make Gujarat Special Khaman Dhokla…
Material:
For Batter:
Gram flour - 1 cup
Curd - 1/4 cup
Semolina - 1 tbsp
Baking soda - 1 tsp
Lemon juice - 1/4 tsp
Water - 3/4 cup
Salt - as per taste
Oil - As required
For Tempering:
Oil - 2 tablespoons
Curry leaves - 15-20
Sugar - 1 tbsp
Mustard seeds - 1/2 tsp
Whole Cumin seeds - 1/2 tsp
White sesame seeds - 1/2 tsp
Asafoetida - a pinch
Water - 1/3 cup
Green chili - 4 (cut into length)
Coriander leaves - 1 tbsp (finely chopped)
Coconut - 2 tablespoons (grated)
Method:
1. First of all, mix all the batter in a bowl.
2. Now grease the steel vessel with oil and put batter in it and cook it on low flame for 10 minutes.
3. Put a knife in the prepared dhokla and check it. If there is a batter in the knife, cook it for 2-3 minutes more.
4. Heat oil in a pan and fry asafoetida and mustard.
5. Now add curry leaves, cumin, sesame seeds and green chillies and cook.
6. Add water and sugar in the tempering and cook for 1 minute.
7. Put the prepared tempering on the dhokla and garnish it with coriander leaves and coconut and serve hot.
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