Now sprinkle grated coconut on Dhokla and pour above seasoned oil on top of it and serve hot.
DescriptionWhite dhokla flour is a ready flour which can be used to make khatta or white dhoklas. Journey of A Passionate Cook, Food Stylist, Food Photographer, Designer, and A Storyteller Mom. Now add fruit salt to the batter, and mix well, for few seconds, or until the batter becomes fluffy. After 12 minutes, insert a toothpick or a knife in batter and check if it is coming out clean. When mustard seeds crackle, add sesame seeds, asafoetida and saute on a medium flame for 10 seconds. My name is Anupama Paliwal, and I welcome you to My Ginger Garlic Kitchen, an Indian Food Blog, where I share my recipes, food styling tips, how to’s.Here, you will discover exemplary recipes of Indian food with spices and herbs.


Now add grated ginger, chopped green chilies, turmeric powder, salt, ENO fruit salt andyogurt then mix well until a smooth batter forms and no lumps.
The use of khatta dhokla flour is not restricted to only dhoklas (white, soft and fluffy savory dumplings) but can also be used to prepare other savory dishes.
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This soft and spongy moong dal dhokla is cooked with split yellow lentils, and seasoned with some spices. There are a lot of varieties in Dhokla recipes with the most famous one being with besan (gram flour). The flour typically consists of 2 parts of rice and 1 part of urad dal which is roasted and then coarsely ground in a blender. Moong dal is considered a light meal; dhokla made with moong dal is healthy, nutritious, and low-calorie, which is very light on stomach as well.


All content, recipes, and photography are copyrighted to Anupama Paliwal and are the property of My Ginger Garlic Kitchen. The flour is mixed with sour yoghurt and warm water along with spices and ginger garlic paste to prepare white dhoklas at home.How to selectThe white dhokla flour is available in the stores but can also be prepared easily at home and stored for further use. While buying commercially packaged dhokla flour, check for any lumpiness, foul odour and the best before date.Culinary uses"As the name suggests, the primary culinary usage of white dhokla flour is in preparation of Gujarati delicacy white dhoklas. Cover tightly and keep in a warm place for fermenting for about 4-6 hours.Steam in a pressure cooker or dhokla steamer to get soft delicious white dhoklas.




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