Singhadecha Pithacha Dhokla Water chestnut flour flavoured with seasonings, steamed and served garnished with coconut and coriander. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Dec 2015 in Recipes Course New Update Main Ingredients Water Chestnut , Buttermilk Cuisine Indian Course Snacks and Starters Prep Time 3.30-4 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Singhadecha Pithacha Dhokla 2 cups Water Chestnut 2 cups Buttermilk to taste Salt 1 inch piece Ginger grated 2-3 Green chillies chopped 1 teaspoon Cumin seeds a pinch Soda bicarbonate 1 cup Soda bicarbonate 2 tablespoons Coconut scraped a few sprigs Fresh coriander leaves chopped Method Mix the atta and butter milk together. Keep aside for two to three hours. Add salt, grated ginger and chopped chillies, cumin seeds and soda-bicarbonate and mix well. Transfer to a greased plate and steam in a pressure cooker for half an hour. Remove from cooker and let it cool. Cut into cubes. Serve garnished with scraped coconut and chopped coriander leaves. Nutrition Info Calories 958 Carbohydrates 171.8 Protein 37.2 Fat 15.4 #Buttermilk #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article