I have tasted Dhokla umpteen number of times over the years and I have developed a taste for it as well. I have so far not attempted it at home as my husband refused to eat it at home.
But this time I forced it on him and he was surprised at the taste and he in turn asked me as to why I had never made it at home..now what do I say??? I just gave him a 'look' and filed this incident in my mind for future reference :)).
For Day 1 week 4 of BM #31, we were given a choice for 6 themes out of which I have chosen this one under 'Microwave Cooking'.
Besan / ChickPea Flour 1 cup
Sooji / Semolina 1/4 cup
Ginger, Grated 1 tsp
Salt 3/4 tsp
Lemon/Lime Juice 1 Tbsp
Sugar 1 tsp
Water to make the batter about 3/4 cup
ENO Fruit Salt 1 tsp
Chopped Coriander leaves and grated fresh coconut for garnishFor Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Sesame Seeds 1 tsp, Curry leaves few, Green chillies slit 2-3 , water)
Method Of Preparation -
In a bowl, add besan and 1/2 cup of water and mix it well until there are no lumps.
Add the sooji,salt and grated ginger and slowly add water to make sure the batter is in pouring consistency. Squeeze in the lemon juice. Mix well, cover and set aside for 5-10 min.
Sprinkle the ENO fruit salt, gently mix until well combined. Don't mix too vigorously.
Grease a microwave safe pan, pour the batter evenly, cover and microwave on HIGH for 3 minutes.
Remove and check if it is done by inserting a knife or toothpick to see if it comes out clean.
I had to microwave it for another minute. Let it stand as is for another couple minutes while the seasoning is prepared.
The seasoning can be prepared in the microwave itself in another microwave safe bowl. But this time around I chose to do it on the stove top.
Heat oil, add the mustard seeds, curry leaves, sesame seeds, and green chillies. After the mustard seeds pop, add 1/2 cup of water and let the water come to a boil. Remove from fire.
Meanwhile remove the prepared dhokla by inverting it onto a plate, slice it as required and evenly pour the seasoning with water all over the slices. All the water will be absorbed by the dhokla making it soft.
Garnish with chopped coriander leaves and grated coconut and serve it warm along with Coriander-Mint Chutney or any other chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Preparation Time 7 min + resting time 5 min + Cooking Time 4 min