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Preparation Time : 10
Cook Time : 5
Total Time : 15
1 cup moong dal flour (store bought)
1/4 tsp hing (asafoedita)
1 tsp green chili-ginger crush or paste
1/2 tsp citric acid
1-1/2 tsp Eno/fruit salt
2-1/2 tbsp oil
1 tsp salt or to taste
3/4 cup water or less
Tempering: 2 tbsp oil
1 tsp mustard seeds
2 sprigs curry leaves
3 green chilies cut in thin slices
1/4 cup chopped coriander
3 tbsp water
In a bowl, combine moong dal flour, hing, chili-ginger crush, oil, citric acid, and salt to taste.
Little by little add water and whisk to get a smooth consistency.
Grease silicon cupcake moulds with oil.
Now add Eno and give a quick stir to the batter. Tap the bowl gently to break any air bubbles.
Transfer batter to these moulds filling up to 3/4 of the cup.
Place a parchment paper on the microwave glass dish. Place the moulds in the microwave gently.
Cook for 5 minutes on high power. Check for doneness with a toothpick. If toothpick comes out clean, the dhoklas are ready, else cook them further in 30 seconds spurts till done.
Let the dhoklas cool down. Meanwhile prepare the tempering. In a pan, heat oil. Add mustard seeds, and once they start popping, add curry leaves, green chillies, and coriander leaves. Toss them around a bit. Add water and switch off the gas.
Remove dhoklas from the moulds. Transfer them to a plate and pour the tempering over them with a spoon.
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