Khatta Dhokla Topped with Coconut Sauce
by Tarla Dalal
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Added to 380 cookbooks
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This recipe packages soft and splendid khatta dhoklas in an all-new, super exciting form.
Here, the dhoklas are bathed in a creamy coconut sauce, made of coconut milk perked up with a simple tempering and spiced up with green chilli paste. Curry leaves give the coconut sauce a wonderful aroma and also add to the good looks as they contrast against the white background.
Khatta Dhokla Topped with Coconut Sauce is a great way to start your meal. You can also have it as an evening snack . If you don’t know how to make dhoklas, you can look up our recipes or buy a pack of instant dhokla mix from the market.
Try other dhokla recipes like the Methi Moong Dal Dhokla and the Moong Dal Dhokla .
- Heat the oil in a broad non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
- Add the coconut milk, corn flour, green chilli paste, sugar and salt, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside.
- Place the dhokla pieces on a serving plate and immediately pour the coconut sauce over it.
- Serve immediately garnished with coriander
Nutrient values per serving
|Vitamin A||44.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||7.4 mg|
|Vitamin C||0.3 mg|
|Folic Acid||5.8 mcg|
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