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Soya Khaman Dhokla

Soya Khaman Dhokla
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
Try this healthy version of dhokla made with a combination of Bengal gram flour and soya flour for an "iron kick".
  • For the batter
  • ¾ cup besan (Bengal gram flour)
  • ¼ cup soya flour
  • 1½ tbsp semolina (rava)
  • ½ tsp citric acid (nimbu ka phool)
  • 3½ tsp sugar
  • 1 tsp ginger-green chilli paste
  • 1½ tsp fruit salt
  • salt to taste
  • For the tempering
  • ½ tsp mustard seeds ( rai / sarson)
  • ½ tsp sesame seeds (til)
  • 2 green chillies, chopped
  • a pinch of asafoetida (hing)
  • 2 tsp oil
  • For the garnish
  • 1 tbsp chopped coriander (dhania)
  • 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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