Serves: 4
Cooking time (approx.): 6 minutes
Style: Gujarati
Ingredients:
2 cup(s) Bengalgram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
½ teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil for seasoning
1 teaspoon(s) each of mustard and sesame seeds
grated coconut and finely chopped coriander leaves to garnish
Instructions:
Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix.
Pour the batter immediately into the Pour into a greased microwave proof container or dish (thali) ( do not fill it to the brim as it will rise) and cover with a plastic wrap. Prick a tiny hole in the plastic wrap for the steam to escape.
Microwave on high (100%) power for about 2 minute(s) or till done (allow to stand for a minute before checking doneness) and a toothpick comes out clean when inserted into it.
Once it has cooled, cut into squares and place in a serving dish.
Pour the oil for the seasoning in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Add the sesame seeds and stir till they are light brown and aromatic. Pour this over the steamed dhoklas.
TIP:
Bengalgram flour is also known as chickpea flour
Green chillies can be increased or decreased as per taste.
It is very important that all preparations be done
and kept ready before the step 3.
The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.
The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.
A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney (Hari Chutney) and or tomato sauce.
