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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 |
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