Breakfast · Indian · 15 min
Khaman Dhokla with Tempered Curry Leaves and Green Chili
- Calories
- 492
- Protein
- 32g
- Carbs
- 45g
- Fat
- 21g
Ingredients
- 70 g chana dal flour
- 598.3 g plain low-fat yogurt
- 60 ml water
- 5 g fresh ginger
- 10 g green chili pepper
- 0.5 tsp salt
- 0.5 tsp baking soda
- 0.7786 tbsp olive oil
- 1 tsp mustard seeds
- 10 each curry leaves
- 2 tbsp cilantro
Method
- 01In a large bowl, whisk together the chana dal flour (besan), plain yogurt, and water until a smooth, thick batter forms. Cover and allow to rest for 15 minutes to hydrate.
- 02Finely chop half of the green chili pepper and slit the remaining half lengthwise for the tempering.
- 03Stir the grated ginger, finely chopped green chili, and salt into the hydrated batter. Grease a shallow steamer plate or tin.
- 04Just before steaming, gently fold the baking soda into the batter until light and bubbly. Immediately pour into the prepared steamer plate.
- 05Place in a steamer over boiling water, cover, and steam on high heat for 12 to 15 minutes until a toothpick inserted into the center comes out clean and the cake springs back.
- 06While steaming, heat the olive oil in a small skillet over medium heat. Add the mustard seeds; when they start crackling, add the fresh curry leaves and the slit green chili pepper. Sauté for 30 seconds until fragrant, then remove from heat.
- 07Remove the warm dhokla from the steamer and slice into uniform squares. Pour the hot tempered oil and aromatics evenly over the cake.
- 08Garnish with chopped cilantro and serve warm.
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