Pesto Khaman Dhokla | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

A fusion recipe of khaman dhoklas sandwiched with freshly made pesto sauce.

PESTO KHAMAN DHOKLA

Ingredients

2 cups gram flour
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon coriander powder
2 teaspoons ginger-green chili paste
1 cup yogurt
8-10 cherry tomatoes
½ teaspoon fruit salt
Olive oil for greasing
Sugar water for sprinkling
Basil leaves for garnishing
Pesto
12-15 basil leaves
4-5 garlic cloves
1 tablespoon pine nuts
20 grams parmesan cheese
2-3 tablespoons olive oil
¼ teaspoon salt

Method

1. Preheat oven to 180° C.
2. Heat sufficient water in a deep non-stick pan. Place a steamer and let it heat.
3. Take flour in a bowl. Add salt, turmeric powder, coriander powder, ginger-green chilli paste and yogurt and whisk.
4. Add ¼ teaspoon fruit salt to one portion and whisk well.
5. Grease a steel plate with some oil and pour the prepared fruit salt batter filling half of the plate.
6. Place the plate in the hot steamer, cover and steam for till done.
7. Halve cherry tomatoes.
8. Grease a baking tray with some olive oil, place halved cherry tomatoes and sprinkle some salt on top.
9. Put the tray into the preheated oven and bake for 5-7 minutes.
10. To prepare pesto, take garlic cloves and pine nuts in a grinder.
11. Slice parmesan cheese, add to grinder alongwith 1 tablespoon olive oil and coarsely grind.
12. Add basil leaves and remaining olive oil to ground mixture and coarsely grind. Add salt and mix well.
13. Remove the steamed dhokla from the steamer and spread some pesto on top.
14. Add remaining fruit salt to remaining batter and whisk well. Pour on top of prepared dhokla, place the plate back into the hot steamer, cover and steam till done. Remove from steamer.
15. Sprinkle some sugar water on top, cut into small squares and demould.
16. Drizzle some date-tamarind chutney on a serving platter. Place the pesto khaman dhokla and place the roasted cherry tomatoes on top.
17. Garnish with basil leaves and serve hot.

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