Homemade Khaman, Dhokla, Handvo, Idli Flour Mix Recipe Video

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineTaste
MethodVegetarian

Ingredients

For idli mix
 Rice1 Cup (16 tbs) (Par boiled rice used)
 Black gram1⁄2 Cup (8 tbs) (Skinless urad dal)
For the khaman mix
 Bengal gram1 Cup (16 tbs) (Chana dal)
 Black gram1⁄2 Tablespoon
 Rice1 Tablespoon (Optional)
For the khatta dhokla mix
 Rice1 Cup (16 tbs)
 Bengal gram1 Tablespoon (Chana dal)
 Black gram1 Teaspoon (Urad dal)
For the handvo mix
 Tur dal1⁄4 Cup (4 tbs) (Split pigeon peas)
 Black gram dal2 Tablespoon (Urad dal)
 Split green gram2 Tablespoon (Moong dal)
 Bengal gram dal2 Tablespoon (Chana dal)
For the kapuriya mix
 Bengal gram dal1 Tablespoon (Chana dal)
 Tur dal1 Tablespoon (Split pigeon peas)

Nutrition Facts

Serving size

Calories 398 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.38 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 19.2 mg0.8%

Total Carbohydrates 76 g25.4%

Dietary Fiber 11.1 g44.3%

Sugars 4.2 g

Protein 16 g32.8%

Vitamin A 5.7% Vitamin C 2.7%

Calcium 16.6% Iron 17.2%

*Based on a 2000 Calorie diet

Things You Will Need

1. Grinder/coffee bean grinder

Directions

For the Idli mix:
GETTING READY
1. In a bowl, take 1 cup of par boiled rice and 1/2 cup of skinless black gram dal.
2. Powder them using a coffee bean grinder and store.

MAKING
3. Just a day before you need to prepare idlis, make the batter out of the mix by adding the required amount of water and let it rest about 6 to 8 hours to ferment.
4. After fermentation, the batter is ready for making idlis.

SERVING
5. Serve the prepared idlis with sambhar or a chutney of your choice.

For the Khaman mix:
GETTING READY
1. Ina bowl, take a cup of Bengal gram (chana dal), 1 tablespoon of rice and 1/2 tablespoon of black gram.
2. Powder them using a coffee bean grinder and store.

MAKING
3. Prepare the batter with the required amount of water and let it rest to ferment.
4. Once fermented, the batter is ready to make khaman.

SERVING
5. Serve the prepared khaman as a snack at any time during the day.

For the Khatta Dhokla:
GETTING READY
1. In a bowl, take 1 cup of rice, 1 tablespoon Bengal gram and 1 teaspoon black gram.
2. Powder them using a coffee bean grinder and store.

MAKING
3. Prepare the batter with the required amount of water and let it rest to ferment.
4. Once fermented, the batter is ready to make khatta dhokla.

SERVING
5. Serve the dhokla garnished with shredded coconut and sprinkled chili powder.

For the Handvo mix:
GETTING READY
1. In a bowl, take 1 cup of rice and a mix of all the dals of your choice. The chef uses a mix of split pigeon peas, black gram dal, split green gram and Bengal gram dal.
2. Powder them using a coffee bean grinder and store.

MAKING
3. Prepare the batter with the required amount of water and let it rest to ferment.
4. Once fermented, the batter is ready to make handvo.

SERVING
5. Serve the handvo as a snack.

NOTE
The mixes can be prepared and stored in airtight containers. Prepare the batter when required. Let it rest for about 6 - 8 hours to ferment. Once fermented these dishes may be prepared by steaming or baking them.

Editors Review

If you're planning to make idlis or dhoklas then you will need to prepare the mix for making the batter. Chef bhavna shows us how to make 3 types of mixes and if you keep it in air tight container it can last up to 10 months. This is a very handy recipe and you should surely try it. Do check out the video for some amazing tips by the chef itself.
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