4 Serves
77 Mins
Whisk together gram flour, water, and seasonings to create a smooth, lump-free batter, then stir in the fruit salt to activate the leavening.
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IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
170 µg / 400 µgCalcium
140 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
537 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Pour the batter into a greased container and place it into a steamer, cooking for approximately 20 minutes until a toothpick comes out clean.
In a small pan, heat oil and add mustard seeds, curry leaves, and green chilies until they crackle, then pour this tempering over the steamed cake.
Allow the Dhokla to cool slightly before cutting into squares and serving warm.
25
g51
g7
g
British