Breakfast · Indian · 15 min
Khaman Dhokla with Ginger-Chili Tempering and Fresh Cilantro
- Calories
- 431
- Protein
- 50g
- Carbs
- 44g
- Fat
- 6g
Ingredients
- 43.6 g chickpea flour
- 368.7 g plain nonfat greek yogurt
- 59.9 g spinach
- 5 g ginger root
- 5 g green chili pepper
- 0.5 tsp ground turmeric
- 11.8 g olive oil
- 0.5 tsp brown mustard seeds
- 0.5 tsp sesame seeds
- 5 each curry leaves
- 2 tbsp fresh cilantro
- 1 tsp lime juice
- 1 tbsp mint cilantro chutney
Method
- 01In a bowl, whisk chickpea flour and Greek yogurt together with 2 tablespoons of water until smooth. Allow to rest in a warm place for 30 minutes.
- 02Stir the grated ginger, minced green chili, turmeric, and finely chopped spinach into the rested batter.
- 03Pour the batter into a lightly greased shallow steaming pan or plate.
- 04Steam over medium-high heat for 15 to 18 minutes, until a toothpick inserted in the center comes out clean and top is firm.
- 05Heat the olive oil in a small pan until hot. Add mustard seeds until they pop, then add sesame seeds and curry leaves for 10 seconds.
- 06Pour the hot oil tempering over the steamed dhokla, slice into squares, and finish with cilantro, lime juice, and green chutney.
Cook it with the whole plan around it
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