Take a bowl, Add 230ml of water to this pack, make a smooth batter. Add 20ml of oil and 60ml of freshor sour curd to it. Add finely chopped green chilli, ginger, coriander leaves, garlic to it. Keep aside for 15 minutes before preparing the dish.
Take a large vessel put a round stand inside and boil the water.
Place a greased round plate or thali in the vessel, whip the batter and spread on the hot plate.Put the tiedlid tightly over the vessel and let the batter steam for 10minutes on high flame and then 10 minutes on low flame.Take the vessel off the burner and allow it to cool for 10minutes. Now cut the Khaman Dhokla into the square pieces or desired shapes.For Sizzling: Take 50ml of oil, 5 gm of mustard seed,5gm sesame seeds, 1gm hing, 4 to 5 green chilies inlong slits with curry leaves and sizzle. Pour the boilingsizzle evenly to each Khaman Dhokla piece. Garnish theKhaman Dhokla with fresh coriander and shreddedcoconut. Serve with green or coconut chutney.
- 30kg Institutional Pack