Khaman Dhokla florets Enjoy this beautiful shaped dhokla in evening with tea or coffee

Rasoikaswaad By Hitesh Pandey
Rasoikaswaad By Hitesh Pandey

Rasoikaswaad By Hitesh Pandey


  1. 1 cup gramflour
  2. 3 tbsp semolina
  3. 1 tsp sugar
  4. 1 tbsp lemon juice
  5. 1 tsp ginger green chilli paste
  6. 1/2 tsp salt
  7. 1 tsp oil
  8. 1 sachet Eno
  9. As required Water as per desired to set flowing consistency
  10. As required For tempering
  11. 1 tbsp oil
  12. 1 tsp mustard seeds
  13. 2 dry green chilli
  14. 1/2 tsp Hing / asafoetida
  15. 8-10 curry leaves
  16. 1 tbsp coriander
  17. 1/4 cup water


  1. Firstly mix gram flour, sugar, lemon juice. Add desired quantity of water and whisk well to remove any lumps.

  2. Add semolina or sooji and mix it well and let it stand for 10-15 minutes.

  3. After 15 minutes again mix well and add some salt.

  4. In the meantime preheat oven at 160 c for 2 minutes.

  5. Now add Eno sachet, it will become light and fluffy. Now add oil.

  6. Now pour in silicon floral baking cups and bake at same temperature for 10-15 minutes.

  7. Check by inserting tooth pick and after baking, cool little while and then demould it.

  8. Now for tempering take oil in a pan. Allow mustard seeds to crackle. Then add dry chilli followed by hing, curry leaves and coriander leaves.

  9. Add 1/4 cup water to boil. Switch off flame and pour this aromat tempering on baked dhokla.

  10. Enjoy endlessly…

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Anu Kamra

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