Shaheen Handwa Flour is made using rice and different lentils. The traditional way of making this flour is to first wash and then sun-dry the lentils for a couple of days and then make flour out of it.
But due to time constraints and to make the process a little easy, I simply dry roast them in a pan and then make flour using a grinder. If you wish you can wash and sun-dry the lentils for a couple of days.
The flour mix is really handy. Sure you can make this dhokla from idli-dosa batter, it cannot match the taste of traditional Khatta Dhokla made from the freshly grounded flour.
It requires no advance preparation and takes just minutes to make. Nothing can beat preparing fresh flour for this recipe and you do not even have to go to a flour mill to make it, as it can be ground at home easily using the mixer grinder.
We use this flour to make Handvo and Muthiya too.
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