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Preparation Time : 5
Cook Time : 5
Total Time : 10
Dry ingredients-Gram flour 1/2 Cup
Ginger Paste 1 tsp
Salt 1 tsp
Powdered Sugar 1 tsp
1 sachet eno fruit Salt
Wet ingredients: 1 cup Curd
Lime juice 1 tsp
Oil 1 tbsp
Water 1 Cup or less
For the Tempering : Oil 1 tbsp
Mustard Seeds 1/2 tsp
Green Chillies 2-3
Curry Leaves 8-10
Sugar powder 1 tsp
1 tsp Lime juice
Water 1/2 cup
In a mixing bowl take all together the dry ingredients except the eno.
In another bowl mix the wet ingredients.
Combine the Dry and wet ingredients and mix well to form a smooth batter of pouring consistency.
Grease a microwave proof bowl and keep ready.
At this step add eno in the batter and give it a quick stir, then transfer it immediately to the greased bowl. Cook it on a microwave high for 4-5 minutes. I have used 900 W microwave.
Take it out and let it cool a bit. For tempering- Heat oil and add mustard seeds to it.
As the seeds splutter, add in curry leaves and slit green chillies. Remove it from the flame and add water, sugar and lime juice. The tempering is now ready.
Demould the dhokla and cut it into desired squares. Pour the tempering over it and let them the dhokla immerse with the tempering for a while so that the flavors mingle together.
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