Soya Khaman Dhokla

by Tarla Dalal

Accompaniments

Added to 329 cookbooks
This recipe has been viewed 3345 times

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

Add your private note

Preparation Time: 5 mins.
Cooking Time: 10 mins.
Serves 6.
Show me for servings

Ingredients

For the batter
3/4 cup besan (Bengal gram flour)
1/4 cup soya flour
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
3 1/2 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
salt to taste

For the tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 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

Method

Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
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.
Cut into pieces and serve hot with nutritious green chutney.

Tips