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Khaman Dhokla - GitsClick image to enlarge

Khaman Dhokla - Gits

Khaman Dhokla - Gits

(Ref: ASP007-p)

Price from: 1.20


Options:
Khaman Dhokla - Gits - 180g - 1.20
Khaman Dhokla - Gits - 500g - 2.75
Quantity:  

Net / Pack sizes: 180g, 500g

Bright yellow, steam-baked savoury chickpea snack of Western India.
Instructions:

The 180g pack will make 24 Khaman Dhoklas of approx. 20g each in 4 Easy Steps:

• Mix 60 ml.oil and 200 ml water. Pour into Khaman Dhokla Mix (180g) gradually. Blend very gently with minimum stirring until batter is smooth.

• Pour batter into a baking tray.

• Steam on high heat for 15-20 mins. Remove and allow to cool slightly.

• Heat 2 tbsp oil. Add 1 tbsp mustard seeds. When crackling starts, add a pinch of asafoetida powder (Hing). Spread evenly over Khaman Dhokla pancake. Sprinkle 2 tbsp fresh grated coconut and 2 tbsp chopped coriander leaves. Allow to cool for 10 mins. Cut Khaman Dhokla pancake into 2 inch cubes. Serve with green chutney.
Ingredients: Chick pea flour, Semolina, Sugar powder, Salt, Raising agents (sodium bicarbonate, citric acid), Asafoetida.

If there are any allergens in the ingredients they are marked as bold.

•  Contains: Gluten

•  Packed in a facility that also processes: Dairy, Wheat Flour, Tree Nuts, Mustard, Sesame Seeds

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial flavours
Per 100g (/per 100ml)
Energy1433kJ / 343kcal
Fat3g
of which:
• Saturates0g
Carbohydrates65g
of which:
• Sugars15g
Fibre8.6g
Protein14g
Salt5.2g
Produce of India / Packed in India

•  Manufacturer (or, UK Distributor / Reseller) :

    Gits Food Products Pvt. Ltd.
    Gits House
    18/3 Hadapsar Industrial Estate
    Pune
    411 013
    India
Testimonial:

"Dear Spices of India, WOW - 1st class. I've been trying to purchase Gram flour from the supermarkets etc for months with no joy, so I decided to order 'online', I only placed my order yesterday afternoon and it has been delivered this morning before 11am! Top class service, will be purchasing from you again."

- Lesley Tait