Microwave Khaman Dhokla

When I think of Dhokla, the first name that comes to my mind is Narendra Modi. My husband is such an ardent follower of his work that now anything and almost everything related to Gujarat rings our P.M’s name in my mind. So much for the politics...but I really love Dhoklas. That spongy and soft sweet and aromatic Gram flour cakes are nothing but sheer pleasure.

While the best textured dhoklas can only be achieved with the steaming process, you can always find a close substitute of that taste by cooking it in microwave. Dhoklas which are cooked in microwave tends to be drier so make that up by increasing the amount of syrup. And I use a bigger pan for making these microwave dhoklas so that the bottom side can also be evenly cooked. Using a regular smaller pan takes longer to cook and most of the time the bottom side remains uncooked or soggy. I will publish a proper dhokla recipe later, but for now....quench your cravings with this quick version.

Microwave Dhokla

Serves 4-5

Ingredients:

For the Dhokla:

1 cup of roasted gram flour / besan

¼ cup of fine semolina

1 tsp ginger paste

1 green chilli – paste

2 tsp lime juice / juice of 1 lime

Salt – as per taste

2 tsp white granulated sugar

2 tsp eno / fruit salt

¾ cup of room temperature water

For the tempering:

2 tsp oil

1 and ½ tsp mustard seeds

10-12 curry leaves

Some chopped fresh coriander leaves

4-5 green chillies – cross cut / slit

Grated fresh coconut

2 tsp sugar

1 cup of water

Method:

In a large bowl take gram flour. Run it through a sieve before putting it into the bowl.

Add ½th cup of water to it and whisk until you get a smooth, lump free mixture.

Add the semolina to it and add another ¼ cup of water.

Add the ginger and green chilli paste, salt, sugar and salt. Whisk until well incorporated. I use the batter immediately.

Grease a 8/8 inch brownie pan and grease it with oil.

Pour the batter in it and put it inside the microwave.

Cook on high for about 3 and ½ minutes.

In the meantime prepare the tempering.

In a small saucepan / tempering pan heat the oil and add mustard seeds to it.

When the mustard seeds start spluttering add the curry leaves to it.

Add water and let it come to a boil.

Add the sugar and stir until the sugar melts.

Switch off the flame and keep the saucepan aside.

Take the cooked dhokla out of the microwave and pour the tempering on it.

Let it soak all the flavours and the syrup for 10-12 minutes.

Cut when you are ready to serve.

Serve with the chopped coriander leaves, chopped green chillies and grated coconut on top of it.