Thursday, September 13, 2018

Posted by Mala at 12:00:00 AM No comments
The spongy, soft, succulent dhokla within minutes???
That too in 2 minutes and 30 seconds???
Thanks to Tarla Dalal....it is her innovative recipe, made in microwave, no hassles, no fuss, no anxiety...it is ready in a jiffy, to kill your hunger pangs......
Make it when some guests drop in and surprise you, make it when suddenly you feel like having dhokla....
It will never disappoint you....
The regular traditional dhokla recipe is here..
Please check out my other chat items 

Mug dhokla inverted


and sliced....


Ingredients
Besan/gram flour - 1/2 cup
Curds/yogurt - 1/4 cup
Water - 1/4 cup
Hing powder - 1/4 tsp
Green chillies, finely chopped - 1 tsp
Sugar - 1 tsp
Grated ginger - 3/4 tsp
Oil - 2 tsps
Salt to taste
Eno's fruit salt - 3/4 tsp
Water - 2 tbsps

For seasoning
Oil - 2 tsps
Mustard seeds - 1 tsp
Curry leaves a few
Sugar - 1 tsp
Water - 2-3 tbsps

Recipe cuisine: Gujarathi; Category: chat/snack/starter
Prep time: 5 mts; Cooking time: 2 minutes 30 seconds
Recipe source: Tarla Dalal

Yields one mug of dhokla/5 roundels


Besan, hing powder, grated ginger and chopped green chillies taken in a bowl


Add oil and salt to taste


Add curds


Now, specified water


Whisk the whole mixture to a smooth batter


Add Eno's fruit salt


Pour 2 tbsps water on the fruit salt, it will become frothy


Stir the whole mixture gently with a teaspoon


Transfer into a microwave safe mug ..no need to grease the mug!!! The misture should come only upto 3/4 size of the mug, and microwave for 2 minutes and 30 seconds.


Take it out...VOILA!!!! see how soft, porous and spongy it looks!!!


Heat a pan, add oil, mustard seeds and curry leaves


Pour 2-3 tbsps oil, and add sugar. This step is to keep the dhoklas moist and spongy


Switch off


Pour on top of the dhokla, reserve some seasonings to pour later on top of the cut roundels.


The dhokla with seasonings



Allow to cool down a bit, slide a butter knife along the sides, and very easily the dhokla can be inverted on to a plate


Cut into rounds, and pour the reserved seasonings on top of each round




This post first appeared in www.malpatskitchen.com






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