Tomato Chutney – Healthy Recipe – Khaman Dhokla Chutney. chutneys are commonly made in every indian home.so there are many varieties of chutney. along with the famous coconut chutney, even veggies and fruits are us. In a wide vessel, add the besan,curd,chopped green chilli, turmeric powder,salt , sugar and lemon juice and mix well without any lumps. Don't add any water to it.
Grind it into a coarse paste. Khaman chutney is ready to serve. Dhokla is a very popular gujrati recipe, but is now fed in almost every part of India. You can cook Tomato Chutney – Healthy Recipe – Khaman Dhokla Chutney using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Tomato Chutney – Healthy Recipe – Khaman Dhokla Chutney
- Prepare 3-4 of tomato.
- It’s 1/2 tsp of asafoetida.
- You need to taste of Salt.
- Prepare 1/2 tsp of Red chill powder or you can add 2 red chilli.
- Prepare 1/2 tsp of Cumin seeds.
- It’s 1 of green chilli.
Tamarind chutney gives a very sweet taste with dhokla and in contrast to it Green chutney gives a very spicy flavour with dhokla. Dhokla Hara Chutney is a type of green chutney made specially to be served with spongy Khaman Dhoklas. It is made with fresh coriander leaves, green chilies, lemon and a few other ingredients. For Serving With Nylon Khaman Dhokla green chutney Method For nylon khaman dhokla To make combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
Tomato Chutney – Healthy Recipe – Khaman Dhokla Chutney instructions
- In a jar add all the ingredients and grind it..
- No need to fry believe me it's too yummy. Serve it with khaman, idli, uttapam and Paratha also..
Just before steaming, add the fruit salt and mix lightly. Cut the tomatoes and carrot into small pieces. Heat the pan with oil, add the red chili & chana dal and roast till they dals are golden brown and keep it aside. Dhoklas are made by making a batter, which is made of besan or gram flour or sometimes, soaked dals are ground to make the base of the batter as well. The batter is placed in greased plates and then steamed in a steamer.