Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
627
Calories
13g
Protein
15g
Fat
109g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g dhokla flour
- 50 g curd
- a pinch soda
- a pinch asafoetida
- 2 g ajwain
- 1 tbsp garlic
- 10 g oil to fry
- salt to taste
- mint chutney
Directions
1
Mix all the ingredients except for the mint chutney and keep overnight.
2
Pour half the mixture into a dish and steam till half-cooked.
3
Spread the mint chutney over the half-cooked dhokla and steam again for another five minutes.
4
After that, pour the remaining mixture and steam the entire thing till it's cooked.
5
Category:Indiancuisineandculture
6
Category:Gujarati Vegetarian
Recipe sourced from
fandom