Soya khaman dhokla

Posted on August 18, 2009. Filed under: Snacks | Tags: , , |

Try this healthy version of dhokla made with a combination of Bengal gram flour and soya flour for an “iron kick”.

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Serves 6.

For the batter
¾ cup Bengal gram flour (besan)
¼ cup soya flour
1½ tablespoons semolina (rawa)
½ teaspoon citric acid (nimbu ke phool)
3½ teaspoons sugar
1 teaspoon green chilliginger paste
1½ teaspoons Eno’s fruit salt
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
2 teaspoons oil
For the garnish
1 tablespoon chopped coriander
For serving
nutritious green chutney
1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and only then add the fruit salt into the batter.

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