Ingredients
For Nylon Khaman Dhokla
1 1/2 cups besan
1 1/2 tbsp semolina (rava / sooji)
4 tsp sugar
1 tsp ginger-green chili paste
1 tsp lemon juice
salt to taste
1 tsp Eno fruit salt
3 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds
a pinch of asafoetida
2 to 3 curry leaves
1 tsp chopped green chilies
For The Garnish
2 tbsp finely chopped coriander leaves
Method
For nylon khaman dhokla
To make combine the besan, semolina, sugar, ginger-green chili paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately to a greased 175 mm. (7") diameter plate and spread evenly by rotating the plate clockwise.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chilies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and mix well.
Pour the tempering over the prepared nylon khamman dhokla and spread it evenly.
Cut the nylon khamman dhokla into pieces, garnish with coriander and serve immediately with green chutney.
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