Soya Khaman Dhokla (Protein & Iron Rich Recipe) Video by Tarla Dalal

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Soya Khaman Dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron, protein and folic acid content of this desi snack, making it a healthy treat for pregnant women. Remember that the consistency of the batter and perfection in tempering are two keys to the success of any dhokla, so pay attention to these aspects. Serve with green chutney.

Recipe Description for Soya Khaman Dhokla

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 15 pieces
Show me for pieces

Ingredients

For Soya Khaman Dhokla
1/4 cup soy flour
3/4 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava / sooji)
1/4 tsp lemon juice
2 tsp sugar
1 tsp lemon juice
1 tsp ginger-green chilli paste
salt to taste
1 tsp fruit salt
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp finely chopped green chillies
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
nutritious green chutney

Method

For soya khaman dhokla

To make {span class="bold1"}soya khaman dhokla{/span}, combine the soya flour, besan, semolina, sugar, lemon juice, ginger-green chilli paste, salt and ¾ cup of water in a bowl and mix well to make a thick batter.
Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it.
When the bubbles form, mix gently.
Pour the mixture into a greased 175 mm. (7”) diameter thali and steam in a steamer for about 10 minutes.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds, sesame seeds, green chillies and asafoetida.
When the mustard seeds crackle, add 1 tbsp of water and pour this tempering over the steamed dhoklas.
Cut the {span class="bold1"}soya khaman dhokla{/span} into pieces and keep aside to cool slightly.

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