Name: Khaman Dhokla
Yield: 4
Cuisine: Indian
Ingredients: Chickpeas Flour: 100 g; Semolina: 1.5 tablespoon; Sugar: 3.5 tablespoons; Green Chilli-Ginger: 1 teaspoon crushed; Lemon Juice: 1/2 teaspoon; Water: 200 ml; Salt; Eno Fruit Salt: 1.5 teaspoon; Seed Oil: 1/4 teaspoon; Mustard Seeds: 1/2 teaspoon; Sesame Seeds: 1/2 teaspoon; Green Chillies: 2 chopped; Asafoetida: 1 pinch; Seed Oil: 1 teapoon; Coriander Leaves: 2 tablespoons chopped

Vahevahe
8,851 Ngaahi fakakaukau
Hange ko e 7

Ngaahi me'a

Liliu 'a e Servings:

	100 l ʻOku to pisi mahoaʻa
	1.5 tablespoon Faka-Semolina
	3.5 tablespoons Suka
	1 teaspoon crushed Green Chilli-Sinisa
	1/2 sepuni ti Huhu'a'i lemani
	200 ml Vai
	Soleki
	1.5 sepuni ti Eno fua masima
	1/4 sepuni ti Hako 'o e lolo
	Ki he Sauce
	1/2 sepuni ti Ngaahi tengaʻi musita
	1/2 sepuni ti Ngaahi tenga tatau ko ia
	2 chopped Chillies lanumata
	1 e kau uitou Asafoetida
	1 teapoon Hako 'o e lolo
	For Decoration
	2 tablespoons chopped Coriander Leaves

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Initia

20
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

100 l ʻOku to pisi mahoaʻa
1.5 tablespoon Faka-Semolina
3.5 tablespoons Suka
1 teaspoon crushed Green Chilli-Sinisa
1/2 sepuni ti Huhu'a'i lemani
200 ml Vai
Soleki
1.5 sepuni ti Eno fua masima
1/4 sepuni ti Hako 'o e lolo
Ki he Sauce
1/2 sepuni ti Ngaahi tengaʻi musita
1/2 sepuni ti Ngaahi tenga tatau ko ia
2 chopped Chillies lanumata
1 e kau uitou Asafoetida
1 teapoon Hako 'o e lolo
For Decoration
2 tablespoons chopped Coriander Leaves

Ngaahi fakahinohino

Ko ha ki'i kai ma'ama'a 'iloa tukufakaholo fakatau atu 'i he ngaahi hala kotoa pe 'o e kau 'Initia ko e tu'unga 'o e Gujarat 'a e dhokla 'o e Khaman. Ka neongo ia, kuo fai kiate kinautolu 'iloa pe 'i tu'a he ngaahi fakangatangata ko 'eni 'i he'enau fai lelei. 'Oku 'ofa 'a e kakai ke nau fiefia 'i dhokla ki he ma'u me'atokoni pongipongi, ma'u me'atokoni ho'ata pe ma'u me'atokoni efiafi, pe ko e ha savory mo ifo kai ma'ama'a. 'E lava ke nau mateuteu vave 'o ngaue 'aki ha mahoa'a 'o e chickpea, pe muimui 'i he founga totonu 'i he feime'atokoni mo tutu'u 'a e to 'a e pisi. 'Oku ha ipu fulufulu'isipi 'aupito ia 'e lava ke steamed 'a e dhokla, hange ko ia 'oku nau fie ma'u honau tupu'anga, pe 'i he 'ovani microwave. 'Ikai kakaa'i ia, 'Oku ’ s 'ikai ha hikingaua!

Ngaahi sitepu

1 Fai 'e	Combine all the ingredients in a bowl, with the exception of Eno Fruit Salts. Mix by incorporating the required amount of water (fekau'aki mo e 180 ml) until a dense batter is obtained.
2 Fai 'e	Just before cooking, add the salts of Eno to the batter and 2 tablespoons of water. When you see bubbles form, mix gently.
3 Fai 'e	Immediately pour the batter into a greased pan with a diameter of about 12-13 senitimita 'e. Move it clockwise to distribute the batter in a uniform layer.
4 Fai 'e	Cook the steamed dhokla for 12 ki he 15 miniti 'e, or until cooked. Put them aside.
5 Fai 'e	Heat the oil in a small pan and add mustard seeds. When mustard seeds start to crackle, add sesame seeds, green peppers and asafoedita. Mix carefully and fry the ingredients for a few moments using a medium flame, without ever stopping mixing.
6 Fai 'e	Remove the pan from the heat, add 2 tablespoons of water and mix it patiently. Pour the sauce on the dhokla.
7 Fai 'e	Allow them to cool slightly and then divide them into equal parts. Tokoni he taimi pē ko iá, garnished with coriander.

If you want to cook the dhokla in the microwave grease a microwave safe bowl with oil and pour batter in it. Cover it with a lid or a plate and cook on high settings for 2.5 ki he 3 miniti 'e. Check the doneness by inserting a toothpick inside the dhokla