Microwave Carrot Dhokla - A delicious Gujarati snack !!!
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 10 - 12 medium size pieces
Please use same measuring cup to measure gram flour and water.
1 cup ( 200 ml / 8 oz Indian standard measuring cup ) gram flour / besan
1 cup sour ( 200 ml ) curd
1 teaspoon Eno fruit salt (available @ medical stores and supermarkets. It's an antacid and good for digestion)
1/4 teaspoon salt ( or salt to taste )
1/4 cup water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1 carrot, grated
1/2 teaspoon extra oil to grease microwave safe bowl
Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.
Add 1/4 cup water to make the batter of pouring consistency (like dosa batter).
Add grated carrot and mix well.
Immediately pour the mixture into greased microwave safe bowl and microwave @ 750 W (high power) for 4 minutes. Switch the power off and remove microwave safe bowl after 4 minutes.
Doneness Tests for dhokla:
A toothpick inserted in the centre of the dhokla will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the dhokla to the microwave oven and cook for 1 more minute (or maximum 2 minutes). Remember to set the timer again! (750 W).
Normal method – Pour dhokla batter into greased steel bowl / dhokla steamer. Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).
Keep aside to cool and cut into desired shapes.
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 green chillies , slit lengthwise
1 spring curry leaves
3 teaspoon lemon juice
1/4 teaspoon hing ( asafoetida )
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut ( optional )
Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.
Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.