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Ingredients
white batter
- 1 cup dhokla atta
- 1/2-3/4 cup buttermilk
- 1/2 tsp soda or eno
- salt to taste
green batter
- 1/2 cup split moongdal green chilka wali
- green chilli dried (see notes)
- 1 tbsp curd preheated
- 1/2 tsp sugar
- 1 tsp eno
- salt to taste
yellow batter (khaman)
- 1/2 cup besan
- 1 tbsp rawa
- 1 tsp sugar
- 1 tsp eno
- 1/2 tsp green chilli dry (see notes)
- salt to taste
- water as per your requirement
- red chilli powder for garnishing
Ingredients
white batter
green batter
yellow batter (khaman)
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Instructions
for white batter
- Mix atta and buttermilk. Make batter.
- Keep aside for 3-4 hours.
for green batter
- Wash and soak dal with chilka for 3 hours.
- Drain the water, keep aside.
- Put in dal, salt, curd, sugar, dry chilli to make a batter like dhokla. Keep aside.
for yellow batter
- Combine all the ingredients for the batter except the eno using enough water to make a thick batter.
how to proceed
- Grease the katori.
- Add eno in white batter and mix well, put 1 tbsp batter in each katori and put the katoris in steamer.
- Add eno in green batter. After 5 minutes, put 1 tbsp green batter in katori, on top of the white batter.
- Steam for another 5 minutes, switch of the gas.
- Cool it for 5 minutes, remove the dhokla safely.
- For yellow batter, just before steaming, add eno and 2 tsp of water over it. When the bubbles start to form, mix gently.
- Immediately pour the batter into a greased small ( 7" ) thali.
- Steam in a steamer for 10 to 12 minutes or till the khaman is cooked.
- After cooling down the khaman, cut it in round shapes with a small bottle lid. Once done, keep it aside.
- Put a round khaman in the hole of white and green dhokla.
- Sprinkle red chilli powder on the khaman.
- Heat the oil in a small pan and add the mustard seeds, cumin seeds, white til and asafoetida (hing). Mix well and sauté on a medium flame for a few seconds, stirring continuously.
- Remove from the flame and add 1 tbsp of water and mix well, pour the tempering over the dhoklas.
- Serve with Mulgapudi chutney.
Recipe Notes
To make dry green chilli:
crush the green chilli and put it in a microwave and heat for 4 to 5 minutes. Check the chilli, if required then heat for another 2 minutes. Your dry green chilli is ready. You can use it for tithi.
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