Khaman Dhokla in a Microwave
I am going to bust two popular myths today. That microwave is only for reheating and that khaman dhokla is tough to cook. This easy recipe is ready in minutes and gone in minutes too.
- 1 cup gram flour (besan)
- 1 1/2 tbsp fine semolina (sooji or rawa)
- 1/2 tsp citric acid crystals
- 1 1/2 tsp (or one sachet) Eno fruit salt
- 1 cup water
- Salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 1 green chili sliced
- 1 pinch asafoetida
- 1 tbsp oil
- Mix all the ingredients apart from the Eno fruit salt in a bowl. Add in 1 cup water and make a batter. Make sure no lumps are formed.
- Add in the fruit salt. Mix well making sure to stir in one direction only.
- Put in a microwave-safe greased dish. Ensure that it is at least six inches wide.
- Cover the dish and microwave it at high (900) for 5 minutes. Allow it to stand for a minute or two before removing it from the microwave.
- In the meantime, prepare the tempering. Heat the oil in a pan. Add in mustard seeds. When they begin to crackle, add in sesame seeds, green chillies, and asafoetida.
- Remove from fire and add 1 glass of water.
- Cut the dhokla into cubes.
- Pour this mixture over the dhokla.
- Allow it to absorb the water. This would make the dhoklas spongy. Drain out any excess water.
- Let it cool and serve with your favorite chutney.
- This recipe works great without a microwave too. For step 4, steam for 10-15 minutes until cooked.
- If you want to substitute the fruit salt – for each 1 tsp measure, use 1/2 tsp baking soda and 1/2 tsp citric acid.
- You can substitute 1/2 tsp citric acid with 1 tbsp lemon juice.
- For a sweeter version, add 3 tsp sugar to the batter.