Wednesday, 9 April 2014

Quick and Easy Dhokla in the Microwave

This is one Gujarati dish which is super yummy and easy to make. While there are some twists and turns which can make it a bit more tasty but complicated, I prefer the easier version as it gets ready in just under 30 minutes, maybe even less. It makes for a wonderful evening snack with fewer calories. I googled about the calorie intake and was happy to know that each serving has just about 40 calories which makes it quite a hoggable dish. So enjoy your Dhokla with some nice coriander and tamarind chutney or just as is with a lovely cup of tea.

1 cup besan
1/2 cup sour curd
1 tsp sugar
A pinch of salt
A pinch of hing
1 small sachet of fruit salt/Eno
1 tbsp oil (I used Olive oil)
1/4 cup water
1/2 tsp finely grated ginger
1 green chilli, super fine chopped or paste (optional)

For the tempering
1 tsp oil
1 tsp mustard seeds
1 tbsp sugar
Few curry leaves
1-2 slit green chillies
1 cup water

In a bowl, mix besan, water, curd, salt, sugar, hing, ginger, and chillies. Stir well to form a smooth batter. Grease a microwave safe dish and keep it ready. Now add the fruit salt to the batter and with one good stir to mix everything well, pour immediately into the greased dish. Microwave on a high for 8 minutes, checking after the initial 4 minutes and then readjusting the time depending on how clean a toothpick comes out once inserted. The cooking time varies for different microwave models and baking dish used. So adjust accordingly. It took me exact 8 minutes for my dhokla. Remove from the microwave and with a butter knife, make cuts through the dhokla for taking out the pieces later on. Keep covered lightly while you prepare the tempering.
In a small wok, heat the oil and splutter the mustard seeds, curry leaves and slit green chillies. Now add the sugar and the water and bring it to a roaring boil. Stir to check if the sugar has dissolved completely. Now quickly pour this over the cooked dhokla and keep covered for at least 10 minutes. Serve warm with some coriander and tamarind chutney or have just as is with a lovely cup of tea.

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