Khaman Dhokla Recipe
- Prep Time - 3.30-4 hour
- from Besan
- Laxmi Bhog Khaman Dhokla Besan 2 cups
- Yogurt beaten 1 cup
- Salt to taste
- Turmeric powder 1/2 tsp
- Green chili-ginger paste 1 tsp
- Oil 2 tbsp
- Lemon juice 1 tbsp
- Baking soda 1 tsp
- Mustard seeds 1 tsp
- Fresh coriander leaves chopped 2 tbsp
- Coconut scraped 1/2 cup
Cooking Directions -
Take Laxmi Bhog Besan in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Leave it aside to ferment for three to four hours. When Laxmi Bhog Besan mixture has fermented, add turmeric powder and green chili-ginger paste. Mix. Heat the steamer. Grease a steel plate
In a small bowl take lemon juice, baking soda, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased steel plate and place it in the steamer.
Cover with the lid and steam for ten minutes. Once cooked, let it cool a little, cut into squares and keep in a serving bowl/plate.
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Serve, garnished with chopped coriander leaves and scraped coconut.