Piping Pot Curry · by Meeta Arora★ 4.8 (67)
Khaman Dhokla Recipe
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 15%
CARBS 23G38% OF CAL
4G FIBER4G SUGAR14G OTHER
FAT 13G49% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy steamed savory cakes made from chickpea flour with warming spices like turmeric and ginger. A popular Gujarati snack that can be eaten for breakfast or as a light meal.
mainindianbeans🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/4 cup Gram flour (Besan) (chickpea flour)
- 2 tablespoon Semolina (Sooji/Rava) (fine)
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 2 teaspoon Lime juice
- 1 tablespoon Oil
- 1 teaspoon Ginger (grated)
- 1 Green Chili Pepper (minced, optional)
- 1 cup Water
- 1 teaspoon Eno fruit salt
- 2 cups Water (for steaming)
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai)
- 5 Curry Leaves (Kadi Patta)
- 5 Green Chili Pepper (thinly sliced, optional)
- 1 teaspoon Sesame seeds
- 1/4 cup Water
- 1/4 teaspoon Salt
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 15%
CARBS 23G38% OF CAL
4G FIBER4G SUGAR14G OTHER
FAT 13G49% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 463mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.