Soya Khaman Dhokla, healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter.
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Soya Khaman Dhokla
Soya Khaman Dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron, protein and folic acid content of this desi snack, making it a healthy treat for pregnant women. Remember that the consistency of the batter and perfection in tempering are two keys to the success of any dhokla, so pay attention to these aspects. Serve with green chutney.
Preparation Time: 5 minutes.
Cooking Time: 10 minutes.
Makes 15 pieces.
¼ cup soya flour
¾ cup besan (Bengal gram flour)
1½ tbsp semolina (rava / sooji)
2 tsp sugar
1 tsp lemon juice
1 tsp ginger-green chilli paste
Salt to taste
1 tsp fruit salt
1 tsp oil
½ tsp mustard seeds (rai / sarson)
½ tsp sesame seeds (til)
½ tsp finely chopped green chillies
A pinch of asafoetida (hing)
For the garnish
1 tbsp finely chopped coriander (dhania)
For serving
Green chutney
1. Combine the besan, soya flour, semolina, sugar, lemon juice, ginger-green chilli paste, salt and ¾ cup of water in a bowl and mix well to make a thick batter.
2. Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it.
3. When the bubbles form, mix gently.
4. Pour the mixture into a greased 175 mm. (7″) diameter thali and steam in a steamer for about 10 minutes.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds, sesame seeds, green chillies and asafoetida.
6. When the mustard seeds crackle, pour the tempering over the steamed dhoklas.
7. Garnish with coriander and cut into pieces.
Serve immediately with green chutney.
Nutrient values per piece
Energy: 35 kcal.
Protein: 1.5 gm.
Carbohydrate: 4.7 gm
Fat: 1.1 gm
Fibre: 0.9 gm.
Iron : 0.5 mg
Folic Acid : 9.2 mcg
Calcium : 5.6 mg
source
