So you could be making ready Khaman dhokla recipes for your family however this ideas may be useful.
By no means prepare dinner this stuff in an Air Fryer
In the last few years, Air Fryers have become very popular as well as an important kitchen appliance. Primarily an amped-up countertop convection oven, it's fairly frequently really useful by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking technique may additionally cut down on a number of the other harmful effects of oil frying.


Khaman dhokla
Khaman dhokla

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We hope you got benefit from reading it, now let’s go back to khaman dhokla recipe. To make khaman dhokla you need 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Khaman dhokla:
  1. Provide 3 cups besan
  2. Use 3 cups water
  3. Provide 2 tablespoon oil
  4. Get 1 teaspoon red chilli powder
  5. Prepare 1 teaspoon sugar
  6. Take 2 teaspoon lemon juice
  7. Get Salt as per taste
  8. Get 1 pouch eno
  9. Provide 3 glass water for steaming
  10. Provide For garnishing syrup
  11. Take 1 tablespoon oil
  12. Use 1 teaspoon rai
  13. Take 1 teaspoon till
  14. You need 6-7 curry patta
  15. Get 1 teaspoon sugar
  16. Take 1/2 cup Water
  17. Get Salt as per taste
Steps to make Khaman dhokla:
  1. Pour water in the steamer and put it on the flame.
  2. Take a mixing bowl add besan, water, red chilli powder, salt, sugar, lemon juice, oil and mix them well. Now add eno to it and again mix it properly.
  3. Pour this batter in steamer try and set this try in steamer and cover it.
  4. Dhoklas will be ready in 20 mins.
  5. For garnishing syrup add oil to the frying pan and heat it up now add rai, till and curry leaves. Now add 1/2 cup Water to it. Add sugar and salt to it according to the dhoklas taste.
  6. Put the dhoklas in the serving plate add put garnishing syrup over it. Dhoklas are ready to serve.

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