Khaman & Dhokla Class

Contents
1) Mint coriander chutney (green chutney) ........................................................................... 2
2) Chilli Garlic Red Chutney.................................................................................................. 3
3) Peanut Chutney ................................................................................................................ 3
4) Khaman Special Surti Chutney ......................................................................................... 4
5) Vatidal khaman ................................................................................................................. 4
6) Nylon Khaman ................................................................................................................... 6
7) Tamtam khaman ............................................................................................................... 7
8) Green Garlic Khaman ....................................................................................................... 8
9) Surti Madhi ni Sev Khamani ........................................................................................... 10
10) Live Khata Dhokla......................................................................................................... 11
11) Hari Damani Dhokla ...................................................................................................... 13
12) Trirangi Veg. Dhokla ..................................................................................................... 14
13) Corn Methi Dhokla ........................................................................................................ 16
14) Pizza Dhokla ................................................................................................................. 17
15) Schezwan Tawa Dhokla ............................................................................................... 19
16) Mexican Dhokla ............................................................................................................. 20
17) Gluten Free Ragi Dhokla............................................................................................... 22
18) Hari Moringa Chutney ................................................................................................... 23
19) Palak Moongdal Dhokla ................................................................................................ 23
20) Masala Mirch ................................................................................................................. 25

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 SWAD INSTITUTE OF PASTRY & CULINARY ARTS
6th floor Kalp Business Center, Above iconic showroom,
Opp Pantaloon, Near Maheshwari Bhavan,
Citylight, Surat, Gujarat.
M:- 9712307070

Khaman & Dhokla Class

1) Mint coriander chutney (green chutney)

Ingredients :-
200 grams coriander with stems
40 grams fresh mint
8 - 10 green chillies
3- 4 chillies (1 tbsp)
10 grams ginger
5 grams cumin seeds (1.5 tsp)
15 grams sugar (1 tbsp)
2 lemon juice
2 grams black salt (1/2 tsp)
30 grams gram flour sev/ gathiya
6 - 8 ice cubes
Salt to taste
A pinch of turmeric
2 tsp oil
Method:-
1) Clean the coriander and mint and soak them in cold water for half an hour.
2) Soak the green chillies along with it.
3) Now, add coriander, mint, coriander stalks, green chillies, ginger and all the
spices in a grinder jar and grind it with gram flour sev and ice cubes.
4) Finally add some turmeric and grind it.
5) Apply a layer of oil on top and store in an air tight container or serve with
dhokla.

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2) Chilli Garlic Red Chutney
Ingredients :-
50 grams Kashmiri red chilli
25 grams silken red chilli
150 grams dried garlic
20 grams ginger (2 inches)
100 grams oil (1/2 cup)
1 tbsp cumin
30 grams salt (2 tbsp)
10 grams chaat masala (2 tsp)
2 lemon juice
Method:-
1) Soak both the dried chillies in warm water for half an hour.
2) Remove the stems and seeds and grind them in a grinder with a little water.
3) Now, add garlic, ginger and two spoons of oil to it and grind it again finely.
4) Now heat oil in a pan, add cumin seeds, add the chilli garlic mixture to it and
mix salt and chaat masala in it.
5) If necessary, add a little water and cook it properly. Finally, after it cools
down, add lemon juice to it, mix it properly and store it in a container or serve it
with dhokla.

3) Peanut Chutney

Ingredients :-
100 grams roasted peanuts
4 green chilies
2 inches ginger
1/2 tsp turmeric
1 tsp cumin seeds
1/2 tsp asafoetida
20 grams sesame seeds
1 tbsp peanut oil
1 tsp lemon juice
1/8 tsp citric acid
Salt to taste
1/2 cup chilled water or ice cubes
Method:-
1) Roast the peanuts in a pan, remove the skin and grind them in a grinder
until a little remains and keep aside.
2) Now add green chillies, ginger, sesame seeds and all the remaining
ingredients in the jar and grind them.
3) Now, add peanut powder and cold water to this mixer and grind again.

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4) The sour and spicy chutney of peanuts for dhokla will be ready.
5) Serve hot with dhokla or store in a container in the fridge.

4) Khaman Special Surti Chutney

Ingredients :-
100 grams coriander with stems
20 grams mint
8-10 green chillies
1 tsp cumin seeds
15 grams sugar
1 lemon juice
Pinch asafoetida
50 grams crushed khaman
Salt to taste
Water as required
Method:-
1) Crushed the kora vatidal khaman by hand.
2) Soak the coriander in cold water for half an hour and also soak the mint and
green chillies.
3) Now, drain all the ingredients from cold water and add them to the grinder
jar. Add ginger, sugar, lemon and cumin seeds to it and grind it properly.
4) Now, add salt,khaman powder and the required amount of water to it and
grind it again. Serve it with khaman, locho and khamani.

5) Vatidal khaman

Ingredients :-
Chickpeas 500 grams 2-1/2 cups
Salt 25 grams 1 tbsp + 1 tsp
Turmeric 1/8 tsp 1/8 tsp
Ginger paste 15 grams 1.5 tbsp
Green chili paste 25 grams 1 tbsp + 1 tsp
Sugar 14 grams 2 tsp
Oil 15 grams 1 tbsp
asafoetida 1/8 tsp 1/8 tsp
Water as required -------- --------
Eno 2 packets 2 tsp

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Method:-
1) Wash the gram dal properly and soak it for six to eight hours.
2) Now, after soaking the dal, wash it again well and grind it into a fine powder,
do not keep any extra fine powder.
3) Now, mash it well with your hands.
4) Add salt and turmeric to the dal and mash it again.
5) Now, add the required amount of water to it and set the consistency.
6) Add ginger and chilli paste to it and press it as shown.
7) Leave the prepared batter to ferment for six to eight hours. (In a warm
place)
8) Now, beat the prepared batter again. Add asafoetida, sugar and oil to it and
mix well.
9) Then add eno to it and mix it by adding a little water or add a 1 tsp of lemon
juice and mix it.
10) Steam in a preheated steamer for 15 - 18 minutes.
11) Cool completely and cut it.

Ingredients :- For Tadka

Oil 50 grams 3 tbsp + 1 tsp
Mustard seeds 1 tbsp 1 tbsp
Green Chillies 4 - 5 pieces 4 - 5 pieces
Water --------- ---------

Ingredients :- For Garnishing

Fresh coriander, chopped
Fresh desiccated coconut
Method:-
1) Heat oil in a pan and add mustard seeds, add chilli pieces to it.
2) Sprinkle water as shown and mix well.
3) Turn off the gas flame and cook.
4) Garnish with coriander and desiccated coconut and serve it.
5) Serve the khaman with the special Surti chutney of khaman.

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6) Nylon Khaman
Ingredients :-
Gram flour 500 grams 4 cups
Citric acid 15 grams 1 tbsp + 1 tsp
Salt 25 grams 1 tbsp + 1 tsp
Sugar 100 grams 1/2 cup
Peanut oil 30 ml 2 tbsp
Eno 12 grams 2 tsp
Turmeric 2 grams 1/2 tsp
Water 560 ml 2 cups + 1/4 cup
Method:-
1) First sift the gram flour in a large bowl.
2) In another large bowl, add water, sugar, citric acid, turmeric, salt, add oil
and mix well.
3) Now, add the sifted gram flour in it and mix and mix again.
4) Now, preheat the steamer. Grease a square cake mold or plate with oil and
add this batter to it (for half the batter, take a square mold of 7” * 7”)
5) Place the mold in the heated steamer and steam on medium flame for 20 to
25 minutes and let it cool completely.

Ingredients :- For tadka

Groundnut oil 100 grams 1/2 cup
Mustard seeds 20 grams 2 tsp
Green chillies 5 - 6 pieces 5 - 6 pieces
Lime 15 - 18 leaves 15 - 18 leaves
asafoetida 1/2 tsp 1/2 tsp
Sugar 80 grams 1/4 cup +1-1/2 tsp
Water 500 ml 2 cups
Pinch salt --------- ---------

Ingredients :- For Garnishing

Fresh coriander, chopped
Fresh desiccated coconut
Method:-
1) Now, separate the cooled khaman mold from the edges with the help of a
spatula from all sides and unmold it.
2) Add oil to a pan, add mustard seeds, chopped chili pieces, curry leaves,
and asafoetida and also add sugar to it.
3) Add a pinch of salt and water to it, stir for a while until the sugar dissolves
and turn off the gas.
4) Cut the khaman into pieces only after the khaman is slightly warm and pour
it on top.

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5) Then garnish with chopped coriander and desiccated coconut on top and
plate and serve.

7) Tamtam khaman

Ingredients :-
Chickpea flour 500 grams 4 cups
Green chillies 3 pieces 3 pieces
Ginger 15 grams 1.5 tbsp
Turmeric 1/2 tsp 1/2 tsp
Salt 1 tsp 1 tsp
asafoetida 1/4 tsp 1/4 tsp
Medium sour curd 500 grams 2 cups
peanut oil 30 grams 2 tbsp
Sugar 12 grams 2 tsp
Water 500 ml 2 cups
Eno 10 grams 2 packet

Ingredients :- for tadka

Oil 60 grams 4 tbsp
Rice 10 grams 1 tbsp
Few curry leaves --------- ---------
asafoetida 1/2 tsp 1/2 tsp
Water 45 grams 3 tbsp
Kashmiri red chili powder 18 grams 3 tbsp
Garlic masala 3 grams 1 tsp
Chaat masala 1 tsp 1 tsp
Turmeric 1/2 tsp 1/2 tsp
Fresh chopped coriander for garnish --------- ---------
Method:-
1) Take gram flour in a bowl, add crushed ginger and chillies to it, add turmeric
and asafoetida and mix it well.
2) Now, take medium thick curd in a deep bowl, add water to it, add sugar and
oil and mix well with a whisk.
3) Now, slowly add flour mixture to it and mix it well. Add all the flour in this
way and prepare the batter.
4) Let the prepared batter rest for 15 to 20 minutes.
5) On the other hand, prepare all the plates by applying oil and fill it with water
in a steamer and heat it.
6) Now while taking out the khaman, add 1/2 tsp of eno to each plate
according to the number of plates to be taken out, add 1 tsp of warm water on
top of it and mix it well and take out the plates. (Do not add all at once)
7) Steam the thali on high flame for 8 to 10 minutes.

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8) After it cools down completely, remove it from the edge with a spatula and
cut it into pieces.
9) Heat a pan for tadka, add mustard, curry leaves, asafoetida and turmeric
and saute it.
10) Add Kashmiri red chilli and water to it, turn off the gas, add garam masala,
chaat masala and mix well.
11) Garnish with chopped coriander and serve it.

8) Green Garlic Khaman

Ingredients :- For the yellow khaman layer

Gram flour 500 grams 4 cups
Green chilli paste 4 tbsp 4Tbsp
Ginger paste 2 tbsp 2 Tbsp
Sugar 2 tsp 2 Tsp
Lemon juice 6 tbsp 6 Tbsp
Yogurt 6 tbsp 6 Tbsp
Turmeric 1/2 tsp 1/2 Tsp
Oil 2 tsp 2 Tsp
Salt to taste --------- ---------
Eno (1 tsp in 1 plate) --------- ---------
Method:-
1) Sift the gram flour in a bowl, add ginger, chilli paste, sugar, lemon juice to it.
2) Add curd, salt and oil to it and mix well.
3) Add some turmeric to it and mix well and beat till the color becomes a little
light.
4) Cover it for five minutes.
5) Grease a 7" * 7" mold with oil.
6) Divide the yellow khaman batter into two parts and roll one part in the
batter. (Adding the other)
7) Now, steam it in a preheated steamer for five to six minutes.
Ingredients :- Green Garlic Khaman for medium layer
Semolina/Ravo 250 grams 1- 1/4 cup
Curd medium sour 325 grams 1 -1/4 cup
Ginger paste 1 tbsp 1 tbsp
Green chilli paste 1 tbsp 1 tbsp
Oil 1 tsp 1 tsp
Salt as per taste -------- --------
Sugar 1 tsp 1 tsp
Chopped green garlic 1/2 cup 1/2 cup
Green paste as per requirement -------- --------
Water as per requirement -------- --------
Eno 1 tsp 1 pouch

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Ingredients :- For the green paste
Spinach 160 grams 2 cups
Green garlic 1/4 cup 1/4 cup
Green chili paste 2 - 3 pieces 2 - 3 pieces
Salt to taste -------- --------
Lemon juice 1 tsp 1 tsp
Ice cube 2 pieces 2 pieces

Ingredients :- For Tadka

2 tbsp oil
2 tsp mustard seeds
6 - 8 Curry leaves
3 fresh red chillies
Chopped coriander
Chopped green garlic
Method:-
1) Mix all the above ingredients and make tadka.

Method:-
1) Take rava in a bowl, add curd to it then add ginger, chilli, sugar and salt to
it.
2) Now, add some oil to it and mix.
3) Add finely chopped green garlic to it and add little green paste from the
ground ingredients of all the green paste and mix it by whisking it with a whisk.
4) Add the required amount of green color and flavor and mix.
5) Add water only if required to set the consistency.
6) Now, after 5 minutes of yellow khaman, add ino to this green garlic khaman
batter and mix it and spread it on top and steam it again for 3-4 minutes.
7) Now, add the remaining ino to the second part of yellow khaman and mix it
and spread it in the top layer and steam it again for 5-7 minutes to prepare
garlic khaman.

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9) Surti Madhi ni Sev Khamani
Ingredients :-
Chickpeas 500 grams 2-1/2 cup
Oil 175 grams 1 cup
Sugar 100 grams ½ cup
Turmeric 1 tsp 1 tsp
asafoetida ¼ tsp ¼ tsp
Eno 10 grams 2 packets
Salt 25 grams 1 tbsp + 1 tsp
Lemon juice --------- ---------
Milk and water as required
--------- ---------
Method:-
1) Wash and soak the gram dal for five to six hours.
2) Now take the dal in a grinder jar and grind it to a fine powder.
3) Grind it well in one direction and cover it for an hour.
4) Then add all the ingredients except lemon juice, sugar, milk and water to it.
5) Now, add oil in a pan, add the prepared mixture to the oil, mix well and
cover it on a low flame, stir it in between.
6) Now open the lid, add the milk and water mixture and sprinkle it in it, cover it
again and let it cook.
7) In the same way, sprinkle the milk and water mixture four to five times and
stir it while covering it.
8) Now, after the dal is cooked properly, finally add sugar and lemon juice to it
and mix it well.

Ingredients :- For Tadka

Oil 60 grams 4 tbsp
Mustard seeds 10 grams 1 tbsp
Curry leaves 12- 15 piece 12 – 15 pieces
Ginger paste 25 grams 2 tbsp + 1 tsp
Green chili paste 25 grams 1 tbsp + 1tsp
Garlic paste 50 grams ¼ cup + 1 tbsp
asafoetida ½ tbsp ½ tbsp
Green chilies 50 grams ½ cup
Fresh coriander, chopped 100 grams 1-1/2 cup
Method:-
1) Heat oil in a pan, add mustard seeds and curry leaves.
2) Then add ginger, chilli and garlic paste and saute well.
3) Add asafoetida, coriander and chilli to it, mix and pour the batter on the
prepared khmani.
4) Mix as shown.

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5) Sprinkle nylon khman, pomegranate and coriander on the prepared khmani
and serve it with green chilli chutney and onions.

10) Live Khata Dhokla

Ingredients :-
Boiled rice/Masuri 400 grams 2 cups
Channa dal 100 grams 1/2 cup
Moong dal 120 grams 8 tbsp
Tuver dal 110 grams 8 tbsp
Urad dal 50 grams 4 tbsp
Paua 40 grams 1/2 cup
Fenugreek seeds 1 tsp 1 tsp
Medium sour buttermilk 500 ml 2 cups
Salt to taste --------- ---------
Method:-
1) Wash the rice and all the lentils thoroughly and then drain the water when
the color of the water becomes clear.
2) Now, add the prepared buttermilk to this rice and dal mixture, keep it till the
dal is submerged in the rice, if necessary, add a little water.
3) Soak it for six to eight hours according to the season.
4) Now, remove this mixer from the buttermilk and wash it again and grind it to
a fine powder. While grinding, add the paua soaked for ten minutes.
5) Now, leave this mixture to ferment for four to five hours according to the
season. (Before removing, spreading the khira in one direction will help in
better fermentation)
6) If you want to make live dhokla, this same batter can also be made by
fermenting it for only two hours.

Ingredients :- To Make Dhokla

Prepared batter --------- ---------
Ginger paste 20 grams 2 tbsp
Green chilli paste 20 grams 1 tbsp
asafoetida 1 tsp 1 tsp
grated bottle gourd 200 grams 200 grams
Peanut oil 30 grams 2 tbsp
1 tsp 1 tsp
Turmeric
30 grams
Homemade cream 2 tbsp
--------
Salt to taste 10 grams
--------
Eno 2 packets

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Method:-
1) Add ginger and chilli paste, asafoetida, freshly grated bottle gourd and
turmeric powder to the prepared batter and mix well.
2) Now, add peanut oil, homemade cream, salt to taste and mix well.
3) Beat the batter and while taking out the plate, add as much as required to it,
add a little water to it and stir it. Sprinkle red chilli powder and kalonji on top of
the batter in a square greased mold.
4) Steam in a pre-heated steamer for 15 - 20 minutes.
5) After cooling, cut into pieces and serve with garlic chutney and yellow
peanut chutney.
6) You can also cook this by adding a little curd to the garlic chutney and serve
it with it.

Ingredients :- For Tadka

4 tbsp of peanut oil
1 tbsp of mustard seeds
15 - 20 curry leaves
2 chopped onions
1 cup of chopped coriander
1/2 cup of grated carrots
1 tbsp of sesame seeds
Method:-
1) To serve the prepared dhokla, add oil, mustard seeds, sesame seeds, and
lemon in a pan.
2) Add onion and brown it a little, add dhokla to it and stir to mix well.
3) Take it out in a serving plate, add coriander and carrot grated on top and
serve with garlic yogurt chutney.

Ingredients :- Garlic yogurt chutney

1 cup garlic chutney
1/2 cup yogurt
Method:-
1) Add yogurt and garlic chutney in a pan, cook on gas for a while, cool and
serve it.

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11) Hari Damani Dhokla
Ingredients :-
Boiled rice 200 grams 2 cups
Channa dal 200 grams 1 cup
Wheat 200 grams 1 cup
Juvar 200 grams 1 cup
Bajri 200 grams 1 cup
Urad dal 200 grams 1 cup
Curd 260 grams 1 cup
Water as required --------- ---------

Ingredients :- For Masala

Ginger paste 25 grams 2 tbsp
Green chili paste 60 grams 4 tbsp
Achar masala 2 tbsp 2 tbsp
Red chili powder 1 tsp 1 tsp
Turmeric ½ tsp ½ tsp
Jaggery 2 tbsp 2 tbsp
asafoetida ½ tsp ½ tsp
Salt to taste --------- ---------
Soaked black gram ½ cup ½ cup
Fresh corn kernels 100 grams ½ cup
Green peas ½ cup ½ cup
Grated carrot 30 grams 2 tbsp
Oil --------- ---------
Coriander 2 tsp 2 tsp
Almond leaves (for making) --------- ---------
Method:-
1) Soak rice, all the lentils, juvar and bajra for six to eight hours.
2) Now, drain the water from it and grind it in a grinder jar with curd.
3) Now, mix it well and leave it to ferment for six to eight hours.
4) After fermentation, add ginger, chilli, achar masala, powdered masala.
5) Add black soaked gram and all the vegetables to it and add oil and mix well. Add
coriander and mix.
6) Now, grease the damni dhokla mold. Heat water in the steamer. Add chopped
almond leaves to it to enhance the flavor.
7) Now, grease the damni dhokla mold with oil and pour the batter and place the
mold in the preheated steamer.
8) Steam the dhokla for 12- 15 minutes.
9) Unmold when it cools down a bit. Serve with chutney or with chilli and onion
salad.

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12) Trirangi Veg. Dhokla
Ingredients :-
Boiled rice 600 gams 3 cups
Kolam rice
Masuri rice
White urad dal 200 grams 1 cup + 200 grams
Sabudana 100 grams ½ cup
Poua ½ cp ½ cup
Sour curd 2 tbsp 2 tbsp
Salt ½ tsp ½ tsp
Fenugreek seeds 1 tsp 1 tsp

Ingredients :- For Masala

Green chili paste 20 grams 1 tbsp
Ginger paste 2 tsp 2 tsp
asafoetida ¼ tsp ¼ tsp
Corn oil 30 grams 2 tbsp
Salt to taste --------- ---------
Eno
Sugar 1 packte 1 tsp
2 tsp 2 tsp

Ingredients :- For the first yellow layer

1/3 part white batter
1/8 tsp turmeric

Ingredients :- For the second green layer

1/3 part white batter
Green spinach chutney
Pinch turmeric

Ingredients :- For the third white layer

White batter
Fresh crushed pepper powder

Ingredients :- For Garnishing

Oil 30 grams 2 tbsp
Mustard seeds 1 tsp 1 tsp
Green chillies 3 – 4 pieces 3 – 4 pieces
Sesame seeds 10 grams 1 tbsp
A few curry leaves --------- ---------

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Method:-
1) Wash the rice and dal separately and wash the sago separately.
2) Soak the rice and fenugreek seeds for 6- 8 hours.
3) Soak the urad dal and sago in another bowl for six hours.
4) Now, after soaking, wash them again and grind them separately in the same
way.
5) Soak the paua for 10 minutes before grinding it with the rice and fenugreek
seeds and then add it to this and grind it.
6) Add curd and salt to it and mix both the batters and leave it to ferment for
8 - 10 hours. (Before removing, beat the batter well with your hands so that the
layer of the dhokla becomes good)

Ingredients :- For the green chutney

Coriander with stalks 100 grams 1-1/2 cup
Spinach 50 grams 1/2 cup
Green chillies 5 - 6 pieces 5 - 6 pieces
Besan gathiya / sev 25 grams 25 grams
Coconut desiccated 25 grams 1/4 cup + 1 tbsp
Ginger 1 inch 1 inch
Sesame seeds 10 grams 1 tbsp
Lemon juice 15 ml 1 tbsp
Sugar 2 tsp 2 tsp
Fennel powder 1 tsp 1 tsp
Salt to taste --------- ---------
Square tin for dhokla --------- ---------
Method:-
1) Now after the batter has fermented, add green chillies, ginger paste,
asafoetida, sugar and salt and mix well.
2) Add peanut oil to it and mix well.
3) While taking the plate off, add eno according to the quantity and take the
plate off and now divide this batter into three equal parts.
4) Now fill the plate with water from the cooker and keep it warm.
5) For the first layer, add turmeric and eno to one part of the batter and mix it,
take a cup measure and spread it on the plate.
6) Steam the plate for three to four minutes, but instead of a plate, using a
square cake tin for this dhokla will give a good shape.
7) Now, add some green chutney to the second part of the white batter and
mix it according to the color. Add eno and stir and mix.
8) Take half the size of the first layer and spread it on the yellow part and
steam it again for two to three minutes.
9) Now, add only the eno to the third part of the batter and keep it white and
spread it on the green part.
10) Sprinkle freshly crushed peppercorns on it and steam it again for four to
five minutes in a plate or square mold.

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11) After it cools down completely, make triangle or square pieces from it.
12) Collect the ingredients for the filling and pour it on top and serve the
tricolor dhokla hot with green and red chutney.

13) Corn Methi Dhokla

Ingredients :-
Boiled Rice / Masuri 500 grams 2 -1/2 cups
Channa Dal 250 grams 1+1/4 cup
White Urad Dal 125 grams ½ + 1/8 cup
Paua 50 grams ½ + 1/8 cup
Method:-
1) Wash and soak rice, gram dal and urad dal for 6 - 8 hours.
2) Wash the soaked dal and rice again, drain the soaking water and grind it to
a fine powder by adding clean water.
3) Before grinding the last batch, add the soaked paua for 10 minutes and
grind it.
4) Now, take the prepared batter in a plate and spread it evenly in one
direction with your hands. And leave it to ferment for 8 hours.

Ingredients :- To make dhokla

Batter --------- ---------
Salt
20 grams 1 tbsp
Green Chillies
20 grams 1 tbsp
Ginger Paste
20 grams 20 garms
Asafoetida
½ tsp ½ tsp
Baking Soda
5 grams 5 grams
Greated bottle gourd
250 grams 250 grams
Fresh Corn
250 grams 2 -1/2 cups
Fresh Metho
200 garms 5 cups
Oil
15 gams 1 tbsp
Sugar
2 tsp 2 tsp

Ingredients :- For Tadka

Oil 75 gams 5 tbsp
Mustard seeds 10 gams 1 tbsp
White sesame seeds 2 – 3 tbsp 2 – 3 tbsp
Green chilies 4 – 5 pieces 4 -5 Piece
A few curries leave ------------- -------------
Fresh chopped coriander -------------- -------------

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Method:-
1) After the batter is fermented, beat it in one direction.
2) Then add all the spices to it and beat it again.
3) Now, add milk, crushed corn and finely chopped metho to it.
4) Then add sugar, oil and soda and a little soda and lemon juice to it and mix
again in one direction.
5) Preheat the steamer.
6) Grease the mold of the damni dhokla and fill it with the batter and steam it
on medium high flame for 15 - 20 minutes. This dhokla can also be made in a
square tin. Serve hot with green chutney, red chutney and chilli.

14) Pizza Dhokla

Ingredients :- For the Dhokla pizza base

Boiled Rice/Masuri 150 grams 1-1/2 cup
Chickpeas 100 grams ½ cup
Peanuts 50 grams ¼ cup
Turmeric 50 grams ½ cup
Urad dal 25 grams ¼ cup
Dry corn kernels 50 grams ½ cup
Fenugreek seeds 1 tsp 1 tsp
Method:-
1) In a bowl, mix rice and all the lentils as well as corn kernels and fenugreek
seeds according to the measurements.
2) Now, grind this mixture in a grinder jar until it is half-crushed. (Keeping a
little half-crushed is not too much)
3) This prepared flour can be stored in an air-tight container outside for a
month
4) Now, to make dhokla, if you have 2 cups of dhokla flour, add 1 cup of sour
curd and 1 cup of water and keep it in a warm place for five to six hours to
ferment.

Ingredients :- To make dhokla (to ferment)

Dhokla flour 2 cups
Sour yogurt 1 cup
Water 1 cup

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Ingredients :- For the masala
Ginger paste 10 grams 1 tbsp
Green chili paste 20 grams 1 tbsp
Turmeric ½ tsp ½ tsp
Oil 2 tbsp 2 tbsp
Asafoetida ½ tsp ½ tsp
Salt to taste ------------ -------------
Eno 1/2 tsp ½ tsp
Method:-
1) Add ginger, chilli, turmeric, asafoetida, salt to the fermented batter and mix
well.
2) Add oil, add a little oil and beat a little.
3) Now, put the steamer to preheat to remove the plate.
4) Take as much batter as you need for a round plate, add half a tsp of eno to
it, add a little water on top of it, mix well and immediately place it on the plate.
5) Steam for 15 - 17 minutes and prepare it in a round plate.

Ingredients :- For pizza topping

Pizza sauce 4 tbsp
Processed cheese 1/4 cup
Mozzarella cheese 1/4 cup
Belle pepper (red, green) 1/2 cup
Boiled corn 1/4 cup
Paneer cube 1/4 cup
Butter and olive oil 2 tbsp
Oregano 1 tsp
Chili flakes 1 tsp
Paprika powder 1/2 tsp
Basil leaves 6 - 8
Pizza seasoning 1 tsp
Black olives 8 - 10 pcs
Method:-
1) After 15 minutes, immediately spread butter and oil on it, then apply pizza
sauce, spread both the cheeses, and arrange the cubes of bell pepper.
2) Then spread boiled corn, paneer, sprinkle oregano, chili flakes and pepper
powder on it.
3) Now, arrange basil leaves and olives on it and sprinkle pizza seasoning and
steam again for three to four minutes until the cheese melts. Cut into triangles
with a hot pizza cutter and serve.

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15) Schezwan Tawa Dhokla
Ingredients :- For the schezwan chutney
Oil 30 grams 2 tbsp
Dried red chilli 50 grams 1-1/2 cup
Grated ginger 20 grams 2 tbsp
Grated garlic 60 grams 4 tbsp
Tomato sauce 75 grams ¼ cup
Sugar 2 tsp 2 tsp
Vinegar 1 tsp 1 tsp
Soya sauce ½ tsp ½ tsp
Pepper powder ½ tsp ½ tsp
Salt to taste ------------ -------------
Method:-
1) Soak the red chillies in hot water for half an hour. (Remove the stems and
seeds)
2) Now, remove the chillies from the water in a grinder jar, add some fresh
water and grind them.
3) Heat oil and sauté the garlic and ginger in it, add the crushed chilli paste to
it and add all the remaining spices, soya sauce and tomato sauce and vinegar
and cook for a while to prepare the Schezwan sauce.

Ingredients :- For the dhokla

Rava 360 gams 2 cups
Curd 260 grams 1 cup
Turmeric ¼ tsp ¼ tsp
Red Chilli 1 tsp 1 tsp
Oil 2 tsp 2 tsp
Water as required --------- ---------
Onion chopped 2 pieces 2 pieces
Carrot grated 1 piece 1 piece
Green capsicum 1 piece 1 piece
Yellow capsicum ½ piece ½ piece
Green chili paste 4 tsp 4 tsp
Ginger paste 2 tsp 2 tsp
Chopped paneer ½ cup ½ cup
Coriander 2 tbsp 2 tbsp
Sugar 2 tsp 2 tsp
Schezwan sauce 2 – 3 tbsp 2 – 3 tbsp
Salt to taste --------- ---------
Eno 1 packet 1 packet

Page | 19
Method:-
1) Add rava, curd, turmeric, chilli powder in a bowl and mix.
2) Add some oil and water as required, mix well and let it rest for 15 minutes.
3) Now chop the onion, capsicum very finely and grate the carrot.
4) Grate the paneer very finely too.
5) Now, add ginger, chilli powder, sugar, coriander, Schezwan sauce and salt
as required as well as water and mix well.
6) Heat a non-stick pan and tawa and measure the ring mold in the middle and
set it.
7) Now add the same amount of Eno batter to the batter and mix it.
8) Now add some oil to the ring mold, add ginger, garlic paste and add the
batter and spread it evenly.
9) Keep the gas medium hot and cook for 8 - 10 minutes.
10) This dhokla can also be made in small round non-stick pans like handva.
Serve hot dhokla with schezwan chutney and green chutney with chilli.

16) Mexican Dhokla

Ingredients :- For the dhokla base

Boiled rice 200 grams 1 cup
Chickpeas 100 grams 1/2 cup
Urad dal 100 grams 1/2 cup
Dry corn kernels 100 grams 1 cup
Fenugreek seeds 1 tsp 1 tsp
Yogurt 2 tbsp 2 tbsp
Method:-
1) Mix rice and all the lentils and dry corn kernels in a bowl.
2) Now, grind this mixture in a grinder jar (keep some leftover)
3) Now, while making this dough, take one cup of flour and add 2 tbsp of curd
and add some fat and then cover it in a warm place for 4-5 hours to ferment.
(Add some water as required)
4) After fermentation, add all the spices and mix well.

Ingredients :- For the masala

Ginger paste 10 grams 1 tbsp
Green chili paste 20 grams 1 tbsp
Turmeric ½ tsp ½ tsp
Asafoetida ½ tsp ½ tsp
Peanut oil 30 grams 2 tbsp
Mexican seasoning 1 tsp 1 tsp
Chili flakes 1tsp 1 tsp
Salt to taste ---------- ---------
Eno ½ tsp ½ tsp

Page | 20
Method:-
1) Add ginger, chilli, asafoetida, turmeric, Mexican seasoning and chili flakes
to the fermented batter and mix.
2) Now, add salt and oil to it and beat it a little.
3) While removing the plate, add eno and a little water to it and mix in one
direction.
4) Place in a square 7" * 7" inch tin in a preheated steamer and steam for 15
minutes.

Ingredients :- For the topping

Boiled Corn 200 grams 1 cup
Rajma 100 grams 100 grams
Red Bell Pepper 1 piece 1 piece
Yellow Bell Pepper 1 piece 1 piece
Green Capsicum 1 piece 1 piece
Onion 2 pieces 2 pieces
Spring Onion 100 grams 100 grams
Tomato 2 pieces 2 pieces
Mayonnaise / Mexican Sauce 100 grams ½ cup
Tomato Ketchup 40 grams 2 tbsp
Chopped Jalapeno 30 grams 2 tbsp
Mexican Seasoning 1 tbsp 1 tbsp
Salt to taste --------------- ------------

Ingredients :- For garnishing

A few black olives
Grated cheese
Mozzarella cheese
Chili flakes
Oregano
Oil (for roast)
Butter (for roast)
Method:-
1) Mix all the topping ingredients in a bowl. (Keep the Mexican sauce
separate)
2) After the prepared dhokla cools down, turn the tin upside down and unmold
it.
3) Cut it into 3" * 3" square pieces.
4) Now, put some olive oil and butter in a tava and roast each piece a little.
5) Now, spread the topping on the roasted dhokla. First apply the Mexican
sauce, then spread the topping, arrange olives on it and spread the cheese,
microwave for 30 seconds and serve hot with green chutney.

Page | 21
17) Gluten Free Ragi Dhokla
Ingredients :- For the dhokla
Ragi flour 300 grams 2 cups
Oats powder 150 grams 1 cup
Urad dal 1 cup 1 cup
Curd 250 grams 1 cup
Water as required --------- -------
Method:-
1) Grind the oats powder and urad dal in ragi flour and get the powder.
2) Now, add curd and a little water as required, mix it and leave it to ferment
for 6 - 8 hours.
3) After fermentation, add the spices.

Ingredients :- For Masala

Ginger paste 10 grams 1 tbsp
Chili paste 15 grams 1 tbsp
Jeera powder 1 tsp 1 tsp
Grated fresh coconut 1 tbsp 1 tbsp
Red chili powder 1 tsp 1 tsp
Salt to taste ---------- -------
Baking soda 1 tsp 1 tsp
Lemon juice 1 tsp 1 tsp

Ingredients :- For Tadka

Oil 30 grams 2 tbsp
Mustard seeds 1 tsp 1 tsp
White sesame seeds 20 grams 2 tbsp
Green chilies 3-4 3 -4
A few curry leaves 10 - 12 10 - 12
Sugar 1 tsp 1 tsp
A little water --------- ---------
Chopped fresh coriander --------- ---------
Method:-
1) Add ginger, chilli, cumin powder, red chilli, coriander and salt to the
fermented batter and mix well.
2) Add a little water if required to set the consistency.
3) While taking out the plate, add baking soda and add lemon juice on it and
stir and immediately place it in a greased plate.
4) Place a plate or square mold in a preheated steamer and take out the ragi
dhokla.
5) This dhokla can also be made in a damni dhokla mold. Serve the dhokla hot
with moringa chutney.

Page | 22
18) Hari Moringa Chutney
Ingredients :-
Drumstick leaves 80 grams 2 cups
Moringa leaves
Coriander 130 grams 2 cups
Green chillies 4–5 4 -5
Ginger 1 inch 1 inch
Fresh coconut 30 grams ½ cup
White sesame seeds 40 grams ¼ cup
Lemon juice 1 tbsp 1 tbsp
Ice cubes 3 pieces 3 pieces
Salt to taste --------- ---------

Ingredients :- For the Tadka

Oil 15 gams 1 tbsp
Mustard 1 tsp 1 tsp
Asafoetida ¼ tsp ¼ tsp
Sesame 1 tsp 1 tsp
Curry leaves 6–8 6–8
Green chilies 3 – 4 pieces 3 – 4 pieces
Method:-
1) Take drumstick leaves ,moringa leaves in a grinder jar and add coriander,
green chillies, ginger, coconut and sesame seeds to it.
2) Add lemon juice, salt and ice cubes to it and grind it.
3) Now, add all the ingredients of the tadka in oil and when the tadka is ready,
add it to the chutney on top. Serve this chutney with ragi dhokla.

19) Palak Moongdal Dhokla

Ingredients :-
Yellow moong dal 200 grams 1 cup
Sprout (moong) 50 grams ½ cup
Ravo 90 grams ½ cup
Besan 65 grams ½ cup
Yogurt 4 tbsp 4 tbsp
Green chilli paste 1 tbsp 1 tbsp
Ginger paste 1 tbsp 1 tbsp
Green garlic 2 tbsp 2 tbsp
Chopped spinach ½ cup ½ cup
Spinach paste ½ cup ½ cup
Fresh chopped coriander 2 tbsp 2 tbsp
Page | 23
Turmeric ½ tsp ½ tsp
Sesame seeds 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp
asafoetida ½ tsp ½ tsp
Oil 1 tbsp 1 tbsp
Salt as per taste --------- ---------
Water as per requirement --------- ---------
Eno 1 packet 1 packet

Ingredients :- For Tadka

Oil 1 tbsp
Musterd seeds 1 tsp
Green chillies 3 - 4
Fresh coconut 1 tbsp
Fresh coriander 1 tbsp
Kalonji 1 tsp
Method:-
1) Soak the moong and prepare its sprouts.
2) Soak the yellow moong dal 4 hours.
3) Now, in a mixer grinder, add the soaked moong dal, sprouted moong and
grind it with curd.
4) Now, add rava and gram flour to it and keep it for one to two hours.
5) After giving it rest, add green ginger, chilli, green garlic, sesame seeds,
sugar.
6) Add salt and oil to it and mix, add water as required and mix.
7) Now, divide this batter into two parts. Add spinach paste to one part and
prepare a green colored batter.
8) Add turmeric and chopped spinach to the other part and prepare a yellow
colored batter.
9) Grease a 7" * 7" inch mold and preheat the steamer.
10) Now, first add half a teaspoon of eno to the yellow moong dal batter, add
water to it, mix and spread it and cook for 7 - 8 minutes.
11) Now, add eno to the green batter in the same way, mix it and spread it on
the yellow batter, sprinkle some white sesame seeds on top and steam for 7 -
8 minutes. Prepare dhokla in two colors, yellow on the bottom and green on
the top. Now, unmold it.
12) Heat oil for the filling, add all the ingredients, pour the filling on top and cut
the dhokla into square pieces. Serve with green chutney and peanut chutney.

Page | 24
20) Masala Mirch
Ingredients :-
Oil 1 tbsp 1 tbsp
asafoetida 1/8 tsp 1/8 tsp
Green Chillies 250 grams 2-1/2 cup
Turmeric ½ tsp ½ tsp
Fennel Powder 1 tsp 1 tsp
Aamchur Powder 1 tsp 1tsp
Salt to taste ------- ----------
Lemon Juice 1tbsp 1 tbsp
Method:-
1) Take thick, large, less spicy chilies and chop them into long pieces.
2) Heat oil, add asafoetida, chilies, add all the spices and sauté on high flame
for a minute.
3) Finally, add lemon juice and set aside.

B) Chatpatta Onion Salad

Onion rings 3 pcs
Kashmiri red chili 1 tsp
Black salt 1/2 tsp
Roasted cumin powder 1/2 tsp
Chat masala 1/2 tsp
Fresh coriander a little
Fresh green chilies 2 pcs
Lemon juice 1 tsp

C) Green Onion Salad

Onion rings 3 pcs
Green chutney 1 tbsp
Fresh coriander 1 tbsp

D) Onion Slice Salad

Onion thick slices 3 pcs
A little turmeric
Fresh coriander 1 tbsp
Pepper powder 1/2 tsp
Chaat masala 1 tsp
Lemon juice 2 tsp
Salal powder 1/2 tsp

Page | 25
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