Soy Khaman Dhokla Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
Servings24Cuisine
CourseMethod
Interest Group

Ingredients

 Gram dal1 Cup (16 tbs)
 Soy beans4 Cup (64 tbs)
 Plain yogurt1 Cup (16 tbs)
 Green chilies6
 Ginger2 Tablespoon, chopped
 Instant yeast2 Teaspoon
 Lime juice2 Tablespoon
 Salt2 Tablespoon
 Oil/The reasoning oil your choice 2 teaspoon2 Tablespoon
 Mustard seeds1 Teaspoon
 Coconut2 Tablespoon, grated
 Sesame seeds2 Tablespoon
 Coriander1 Cup (16 tbs), chopped
 Green chilies1 Tablespoon, deseeded chopped

Nutrition Facts

Serving size

Calories 177 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 1.2 mg

Sodium 493.3 mg20.6%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3.6 g14.3%

Sugars 3.3 g

Protein 12 g24.6%

Vitamin A 2.1% Vitamin C 16.7%

Calcium 10.8% Iron 28.1%

*Based on a 2000 Calorie diet

Directions

Wash ana soak the gram dal ana soy beans separately in plenty of water overnight.
The next morning wash ana drain, then grind in a mixer with green chillies, ginger, yogurt and warm water, to make a thick paste.
Add four tablespoons soy oil and salt.
Keep the paste in a warm place to ferment for at least 5-6 hours.
Boil water in a large pan or pressure cooker.
Grease a small cake pan.
In a bowl place two teaspoons lemon juice and yeast.
Pour three teaspoons of warm water on this and mix till the yeast dissolves.
Then mix in the paste quickly and thoroughly.
Then pour into the greased pan.
Steam for 10 minutes or until khaman dhokla is done.
Remove from steam and leave for two minutes cut into squares.
Heat 2 teaspoons oil in small pan, add mustard seeds ana asafoetida.
Stir-fry for a few seconds add sesame seeds coconut and chopped green chillies, and saute tor a few seconds.
Garnish dhoklas with seasoning and coriander leaves Serve with, green dhania chutney.
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