Name: Kaman Dhokla Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Molecular Gastronomy Desserts
Ingredients: 2 cup Besan; 2 tsp Salt; 6 tbsp Powdered Sugar; 1 tsp Special Ingredients Citric Acid; 1/8 tsp Hing; 1/4 tsp Turmeric Powder; 3 finely chopped Green Chillies; 1 &amp;1/2 cup Water; 2 tsp Oil; 1 tsp Baking Soda; Pinch hing for Tempering; 1/2 tsp Mustard Seeds; 4 slit Green Chillies; 5-6 Curry Leaves; 500 ml Water for Tempering; 2 tsp Sugar; 1/4 tsp Salt; 1/2 tsp Lemon Juice

Create this tempting steamed savoury snack made with Special Ingredients Citric Acid.

Kaman Dhokla Recipe

Rated 4.4 stars by 7 users

Servings

Prep Time

90 minutes

Cook Time

35 minutes

Create this tempting steamed savoury snack made with Special Ingredients Citric Acid.

Author:

Special Ingredients

Ingredients

2 cup Besan
2 tsp Salt
6 tbsp Powdered Sugar
1 tsp Special Ingredients Citric Acid
1/8 tsp Hing
1/4 tsp Turmeric Powder
3 finely chopped Green Chillies
1 &1/2 cup Water
2 tsp Oil
1 tsp Baking Soda
Pinch hing for Tempering
1/2 tsp Mustard Seeds
4 slit Green Chillies
5-6 Curry Leaves
500 ml Water for Tempering
2 tsp Sugar
1/4 tsp Salt
1/2 tsp Lemon Juice

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Directions

In a large bowl sieve the Chickpea Flour then add all the dry ingredients. Mix the ingredients well and then add ½ cup water and mix well. Add another ½ water and mix until their are no lumps.
Add the oil and continue to mix. Add the final ½ water and continue to mix for 5 minutes before letting the batter rest for 15 minutes. Prepare the steamer whilst the batter is resting.
Add the Baking Soda to the mixture and mix well, before putting the batter into a greased baking tray and placing the tray into a steamer with a medium flame for 30 minutes.
To prepare the Tadka, heat the oil in a pan and add a pinch of hing, mustard seeds, slit green chilles, curry leaves, water, sugar, salt and lemon juice. After 30 minutes turn the steamer off and after5 minutes open the lid and take out the Dhokla.
Place the Dhokla onto a plate, cut into pieces and put a warm tadka over the dhokla and it is now ready to serve.

Filed in: Citric Acid, Molecular Gastronomy, Special Ingredients Recipe

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