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Keto Dhokla

#Indian   #Snacks   #Breakfast  

Table of Content

  • Key Stats

    30 minutes, 2 portions, Type: 🥬, Category: Indian, Net Carbs per serving: 7.98 , Total Net Carbs: 15.96

  • Ingredients

    1. Fresh Corriander Leaves: 30 gms(1 bunch)
2. Fresh Mint: 30 gms(1 bunch)
3. Green Chilli:
    - 15 gms(3 medium)
    - 10 gms(2 chopped)
4. Garlic: 1 Clove
5. Lemon: 2.5 tbsp(1 freshly squeezed)
6. Salt:
    - to taste 
    - 1/4 teaspoon
7. Blanched Almond Flour: 3/4 Cup(86g)
8. Baking Powder: 1/2 teaspoon
9. Full Fat Greek Yogurt: 1 tablespoon
10. Olive Oil:
    - 1 tablespoon
    - 2 Tablespoons
11. Water:
    - 2 tablespoon (Lukewarm)
    - 1/2 cup (Hot)
12. Baking Spray: 2-3 Sprays
13. Black Mustard: 1 Teaspoon
14. Erythritol: 2 Teaspoons
15. Sugarfree Tomato Ketchup: as needed

  • Cookwares

    1. Medium-Sized Bowl
    2. Mixer Grinder
    3. Square Glass Sandwich Container
    4. Pan
    5. Spatula

  • Steps

    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 Lemon (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.

  • Process

    **CORIANDER AND GREEN MINT DIP (CHUTNEY)**WASH FRESH CORRIANDER LEAVES (30 GMS(1 BUNCH)),FRESH MINT (30 GMS(1 BUNCH)), GREEN CHILLI (15GMS(3 MEDIUM)).PUT THESE IN A MIXER GRINDER.ADD GARLIC (1 CLOVE) AND SQUEEZE FULL LEMON (2.5TBSP(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 FATGREEK YOGURT (1 TABLESPOON).NOW ADD SALT (1/4 TEASPOON), OLIVE OIL (1TABLESPOON) AND WATER (2 TABLESPOON (LUKEWARM)).ADD CORIANDER AND GREEN MINT DIP (1 TABLESPOON)PREPARED ABOVE.MIX UNTIL A THICK PASTE CONSISTENCY FORMS IN THEBOWL.COAT A SQUARE GLASS SANDWICH CONTAINER WITH BAKINGSPRAY (2-3 SPRAYS).ADD THE BATTER TO IT AND USING A SPATULA EVENLYSPREAD IT OUT IN THE DISH.NOW MICROWAVE FOR AROUND 4-5 MINUTES.ADD 15 SECONDS OF COOK-TIME AS NEEDED UNTIL THETOP 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 TODISSOLVE.POUR THE SWEET WATER MIXTURE OVER THE DHOKLA BASE.ENJOY WITH CORIANDER AND GREEN MINT DIP (CHUTNEY)AND SUGARFREE TOMATO KETCHUP.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 15.96)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Fresh Corriander Leaves 30 GMS 1.0 30.0 1.2 UKDB 0.36
Fresh Mint 30 GMS 1.0 30.0 2.5 LABEL 0.75
Green Chilli 15 GMS 1.0 15.0 0.7 UKDB 0.1
Green Chilli 10 GMS 1.0 10.0 0.7 UKDB 0.07
Garlic 1 CLOVE 3.0 3.0 16.3 UKDB 0.49
Lemon 2.5 TBSP 15.0 37.5 3.2 UKDB 1.2
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Salt 1/4 TEASPOON 5.0 1.25 0.0 NCCDB 0.0
Blanched Almond Flour 3/4 CUP 240.0 180.0 6.9 LABEL 12.42
Baking Powder 1/2 TEASPOON 5.0 2.5 0.0 NCCDB 0.0
Full Fat Greek Yogurt 1 TABLESPOON 15.0 15.0 3.5 LABEL 0.52
Olive Oil 1 TABLESPOON 15.0 15.0 0.0 NCCDB 0.0
Olive Oil 2 TABLESPOONS 15.0 30.0 0.0 NCCDB 0.0
Water 2 TABLESPOON 15.0 30.0 0.0 UKDB 0.0
Water 1/2 CUP 240.0 120.0 0.0 UKDB 0.0
Baking Spray 2-3 SPRAYS 0.0 0.0 0.0 NCCDB 0.0
Black Mustard 1 TEASPOON 5.0 5.0 1.0 NCCDB 0.05
Erythritol 2 TEASPOONS 5.0 10.0 0.0 NCCDB 0.0
Sugarfree Tomato Ketchup as needed 0.0 0.0 0.0 NCCDB 0.0
Grand Total - - - - - - 15.96
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 @Lemon{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{}.

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