Keto Dhokla
Key Stats¶
9.21 Net Carbs per Serving
Cooking Time: 30 minutes
Serves: 2 portions
Type: Vegetarian
Category: Indian
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Ingredients¶
S.No Ingredient Amount Step 1. Fresh Corriander Leaves 30 gms(1 bunch) Step 1 2. Fresh Mint 30 gms(1 bunch) Step 1 3. Green Chilli 15 gms(3 medium) Step 1 10 gms(2 chopped) Step 19 4. Garlic 1 Clove Step 3 5. Fresh Lemon Juice 2.5 tbsp(1 freshly squeezed) Step 3 6. Salt 1/4 teaspoon Step 9 to taste 7. Blanched Almond Flour 3/4 Cup(86g) Step 7 8. Baking Powder 1/2 teaspoon Step 8 9. Full Fat Greek Yogurt 1 tablespoon Step 8 10. Olive Oil 1 tablespoon Step 9 2 Tablespoons Step 18 11. Water 2 tablespoon (Lukewarm) Step 9 1/2 cup (Hot) Step 21 12. Baking Spray 2-3 Sprays Step 12 13. Black Mustard 1 Teaspoon Step 19 14. Erythritol 2 Teaspoons Step 22 15. Sugarfree Tomato Ketchup as needed
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Cookware¶
- Pan
- Square Glass Sandwich Container
- Medium-Sized Bowl
- Mixer Grinder
- Spatula
Nutritionix Link
Copy the ingredients from below and adjust as needed.
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Fresh Corriander Leaves - 30 GMS
Fresh Mint - 30 GMS
Green Chilli - 15 GMS
Green Chilli - 10 GMS
Garlic - 1 CLOVE
Fresh Lemon Juice - 2.5 TBSP
Salt - 1/4 TEASPOON
Salt - to taste
Blanched Almond Flour - 3/4 CUP
Baking Powder - 1/2 TEASPOON
Full Fat Greek Yogurt - 1 TABLESPOON
Olive Oil - 1 TABLESPOON
Olive Oil - 2 TABLESPOONS
Water - 2 TABLESPOON
Water - 1/2 CUP
Baking Spray - 2-3 SPRAYS
Black Mustard - 1 TEASPOON
Erythritol - 2 TEASPOONS
Sugarfree Tomato Ketchup - as needed
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Steps¶
Coriander and Green Mint Dip (chutney)¶
- Step 1: Wash
30 gms(1 bunch) Fresh Corriander leaves ,30 gms(1 bunch) Fresh Mint ,15 gms(3 medium) Green Chilli . - Step 2: Put these in a mixer grinder.
- Step 3: Add
1 Clove Garlic and squeeze full2.5 tbsp(1 freshly squeezed) fresh lemon juice . - Step 4: Grind it to a smooth
pasteconsistency. - Step 5: Add
Salt (to taste). - Step 6: Serve as dip with Dhokla Base.
Dhokla Base¶
- Step 7: In a medium-sized bowl add
3/4 Cup(86g) Blanched Almond flour . - Step 8: Add
1/2 teaspoon Baking Powder and1 tablespoon Full Fat Greek Yogurt . - Step 9: Now add
1/4 teaspoon Salt ,1 tablespoon Olive Oil and2 tablespoon (Lukewarm) Water . - Step 10: Add Coriander and Green Mint Dip (1 Tablespoon) prepared above.
- Step 11: Mix until a thick
pasteconsistency forms in the bowl. - Step 12: Coat a square glass sandwich container with
2-3 Sprays baking spray . - Step 13: Add the batter to it and using a spatula evenly spread it out in the dish.
- Step 14: Now microwave for around 4-5 minutes.
- Step 15: Add 15 seconds of cook-time as needed until the top is firm.
- Step 16: Let it cool for 10 minutes.
- Step 17: Slice it into dhokla pieces.
Garnish¶
- Step 18: Heat
2 Tablespoons olive oil in a pan. - Step 19: Add
1 Teaspoon Black Mustard and10 gms(2 chopped) Green Chilli - Step 20: Mix and pour it on dhokla base.
- Step 21: Fill the above pan with
1/2 cup (Hot) water . - Step 22: Add
2 Teaspoons Erythritol and mix it to dissolve. - Step 23: Pour the sweet water mixture over the dhokla base.
- Step 24: Enjoy with
Coriander and Green Mint Dip (chutney)andsugarfree tomato ketchup (as needed).
- Step 1: Wash
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source FRESH CORRIANDER LEAVES 30 GMS 0.26 30 Nutritionix FRESH MINT 30 GMS 0.48 30 Nutritionix GREEN CHILLI 15 GMS 0.56 15 Nutritionix GARLIC 1 CLOVE 0.49 3 UKDB FRESH LEMON JUICE 2.5 TBSP 2.48 37.5 Nutritionix SALT TO TASTE 0 0 Nutritionix BLANCHED ALMOND FLOUR 3/4 CUP 12.42 180 UKDB BAKING POWDER 1/2 TEASPOON 0.69 2.5 Nutritionix FULL FAT GREEK YOGURT 1 TABLESPOON 0.6 15 Nutritionix SALT 1/4 TEASPOON 0 1.25 Nutritionix OLIVE OIL 1 TABLESPOON 0 15 Nutritionix WATER 2 TABLESPOON 0 30 Nutritionix BAKING SPRAY 2-3 SPRAYS 0 0 Nutritionix OLIVE OIL 2 TABLESPOONS 0 30 Nutritionix BLACK MUSTARD 1 TEASPOON 0.09 5 Nutritionix GREEN CHILLI 10 GMS 0.37 10 Nutritionix WATER 1/2 CUP 0 120 Nutritionix ERYTHRITOL 2 TEASPOONS 0 10 NCCDB SUGARFREE TOMATO KETCHUP AS NEEDED 0 0 Label
Cooklang¶
Recipe in Cooklang
>> Serving Size: 2 portions
>> Cooking Time: 30 minutes
>> Category: Indian
>> Type: Vegetarian
**Coriander and Green Mint Dip (chutney)**
Wash @Fresh Corriander leaves{30%gms(1 bunch)}, @Fresh Mint{30%gms(1 bunch)}, @Green Chilli{15%gms(3 medium)}.
Put these in a #mixer grinder{}.
Add @Garlic{1%Clove} and squeeze full @fresh lemon juice{2.5%tbsp(1 freshly squeezed)}.
Grind it to a smooth `paste` consistency.
Add @Salt{to taste}.
Serve as dip with Dhokla Base.
**Dhokla Base**
In a #medium-sized bowl{} add @Blanched Almond flour{3/4%Cup(86g)}.
Add @Baking Powder{1/2%teaspoon} and @Full Fat Greek Yogurt{1%tablespoon}.
Now add @Salt{1/4%teaspoon}, @Olive Oil{1%tablespoon} and @Water{2%tablespoon (Lukewarm)}.
Add Coriander and Green Mint Dip (1 Tablespoon) prepared above.
Mix until a thick `paste` consistency forms in the bowl.
Coat a #square glass sandwich container{} with @baking spray{2-3%Sprays}.
Add the batter to it and using a #spatula{} evenly spread it out in the dish.
Now microwave for around ~{4-5%minutes}.
Add ~{15%seconds} of cook-time as needed until the top is firm.
Let it cool for ~{10%minutes}.
Slice it into dhokla pieces.
**Garnish**
Heat @olive oil{2%Tablespoons} in a #pan{}.
Add @Black Mustard{1%Teaspoon} and @Green Chilli{10%gms(2 chopped)}
Mix and pour it on dhokla base.
Fill the above pan with @water{1/2%cup (Hot)}.
Add @Erythritol{2%Teaspoons} and mix it to dissolve.
Pour the sweet water mixture over the dhokla base.
Enjoy with `Coriander and Green Mint Dip (chutney)` and @sugarfree tomato ketchup{}.