Breakfast · Indian · 20 min
Khaman Dhokla with Tempered Curry Leaves and Ginger
- Calories
- 356
- Protein
- 18g
- Carbs
- 42g
- Fat
- 13g
Ingredients
- 60 g chickpea flour
- 60 g plain low-fat yogurt
- 35 g spinach
- 1.2 g baking soda
- 0.25 tsp salt
- 7.5 g olive oil
- 0.5 tsp mustard seeds
- 1 g curry leaves
- 1 tsp ginger
- 1 each green chili pepper
Method
- 01In a mixing bowl, whisk chickpea flour, plain low-fat yogurt, salt, and 2 tablespoons of water until a smooth, thick batter forms. Fold in the finely chopped fresh spinach and let rest for 15 minutes to hydrate.
- 02Set up a steamer over medium-high heat with water boiling underneath.
- 03Gently stir baking soda into the batter until light and bubbly. Immediately pour into a light greased shallow steaming tray.
- 04Steam over high heat for 12 to 15 minutes until a toothpick inserted into the center comes out clean and the cake is springy to the touch.
- 05In a small skillet, heat olive oil over medium heat. Add mustard seeds, fresh curry leaves, grated ginger, and slit green chilis. Sauté for 1 minute until mustard seeds crackle and pop.
- 06Pour the hot tempered oil and aromatics evenly over the warm dhokla. Slice into square or diamond pieces and serve.
Cook it with the whole plan around it
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