Friday, February 28, 2014

Microwave Dhokla

This dhokla is so yummy that you wont be able to resist the urge of having more and more. Its super soft texture is incredible. I can bet you will rank it higher than a store-bought dhokla. If you like you can garnish it with chopped fresh coriander or curry leaves. Coriander definitely improves the taste of dhokla many times. Some people like it with water-boiled green chilies, some like it with green chutney, but this recipe is sufficient in itself, you don't need anything additionally.

Microwave Dhokla
I tried this recipe several times but could not get it right until i used the idli moulds to make the dhokla. Reason being: sides used to get cooked faster than the center. By the time center gets cooked, sides were over-cooked. The catch here is to use an idli mould to cook the dhokla.  Using an idli mould to cook the dhoklas in microwave made my life easier and tastier :)  Now my dhoklas are just perfect every time. Guests cant stop themselves appreciating my dhokla!!


Makes : 15 dhoklas

Ingredients : 

Besan (Gram flour) - 1 cup (of capacity 200 ml)
Sooji (Fine Semolina) - 1/4 cup
Citric Acid - 3/4 tsp
Sugar - 5 tsp heaped
Salt - 1 tsp
Haldi (turmeric powder) - 1/4 tsp
Water - 3/4 cup
Soda - 1/2 tsp
Oil - 1 1/2 tbsp
Rai (Mustard Seeds)- 3/4 tsp

Method :

1. Prepare a thick batter by mixing besan, sooji, citric acid, sugar, salt, haldi and water. Let it rest for at least half an hour.
2. Add soda and whisk the batter for about 1 minute. You will notice that batter has almost doubled in volume, a kind of whiteness in color of the batter and the has become very light and bubbly.
3. Grease the idli moulds with the refined oil and fill the greased cavity with 1 tbsp of batter. Make sure the cavity is filled 3/4th and not more than that.
4. Microwave one mould at a time for 1 min. (Timing depends upon the size and amount of the food to be cooked , If the dhokla is left uncooked, you will see a wet patch on the top of the dhokla, you need to  microwave it for few more seconds till it starts to leave the sides of the mould.)
5. Repeat with the remaining batter to make all the dhoklas. (Grease the mould every time you re-use it.)
6. Wait for the dhoklas to cool down completely.
7. Take a bowl full of water. Immerse a dhokla into the water and keep it on the serving plate. Do this for all the dhoklas.
8. Prepare tempering by crackling mustard seeds in hot oil.
9. Spread the prepared tempering on all the dhoklas using a spoon.
10. Dhokla is ready to serve.

Tip : 

1. Prepare the dhokla about 1/2 an hour before the time of serving, so that, it has soaked the water up to the inner-most layer.
2. Garnish it with freshly chopped fresh coriander/curry leaves


1 comment:

  1. Good work... recipe looks yummy. I will definitely try this at home soon.

    We would love some videos to help us understand better. :)