Sooji Besan Khaman Dhokla Recipe by Deepa Rupani
Sooji Besan Khaman Dhokla Cooking Instructions 35 minutes 1 In a bowl, add gram flour, semolina,chilli paste, turmeric powder, salt and mix. Further add curd and water little by little and prepare lumpfree batter. Cover for 5-10 minutes. You can skip this, if you have lack of time. 2 Add water in a steamer and turn on the heat. Grease mould or plate with oil and put it in the steamer. 3 Add fruit salt in the batter and add 1 tbsp water over it and mix well. 4 Immediately pour this batter in the greased mould. Cover and let it cook for 15-20 minutes in steamer 5 Prepare tempering while khaman is cooking. For tempering, heat oil, add mustard seeds, once they splutter, add green chillies, curry leaves and 1/4 cup of water. Add sugar and lemon juice and let it boil for a few seconds. 6 Pour this tempering on cooked dhokla. 7 Cut khaman in your desired shape and serve hot with coriander chutney. 1 In a bowl, add gram flour, semolina,chilli paste, turmeric powder, salt and mix. Further add curd and water little by little and prepare lumpfree batter. Cover for 5-10 minutes. You can skip this, if you have lack of time. 1 In a bowl, add gram flour, semolina,chilli paste, turmeric powder, salt and mix. Further add curd and water little by little and prepare lumpfree batter. Cover for 5-10 minutes. You can skip this, if you have lack of time. 2 Add water in a steamer and turn on the heat. Grease mould or plate with oil and put it in the steamer. 2 Add water in a steamer and turn on the heat. Grease mould or plate with oil and put it in the steamer. 3 Add fruit salt in the batter and add 1 tbsp water over it and mix well. 3 Add fruit salt in the batter and add 1 tbsp water over it and mix well. 4 Immediately pour this batter in the greased mould. Cover and let it cook for 15-20 minutes in steamer 4 Immediately pour this batter in the greased mould. Cover and let it cook for 15-20 minutes in steamer 5 Prepare tempering while khaman is cooking. For tempering, heat oil, add mustard seeds, once they splutter, add green chillies, curry leaves and 1/4 cup of water. Add sugar and lemon juice and let it boil for a few seconds. 5 Prepare tempering while khaman is cooking. For tempering, heat oil, add mustard seeds, once they splutter, add green chillies, curry leaves and 1/4 cup of water. Add sugar and lemon juice and let it boil for a few seconds. 6 Pour this tempering on cooked dhokla. 6 Pour this tempering on cooked dhokla. 7 Cut khaman in your desired shape and serve hot with coriander chutney. 7 Cut khaman in your desired shape and serve hot with coriander chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Boondi Ladoos Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Leftover rice bread, osawa inspired Fantastic Coffee My Grilled Halloumi & Poached Egg on Toast Sahi Paneer Pumpkin salad Boondi Ladoos Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Leftover rice bread, osawa inspired Fantastic Coffee My Grilled Halloumi & Poached Egg on Toast Sahi Paneer Pumpkin salad