D ~ Dhokla, The Microwave Version

Event: Blogging Marathon #32
Theme: Baking / Microwave Dishes
Source: One hot stove

Srivalli had suggested to write a line or two each day about how we arrived at our selection of recipes during this A - Z marathon. And so, here I go. When Valli suggested about this marathon and gave us a choice, I was contemplating whether I should stick to the set themes or do a marathon on Andhra cuisine. Before deciding which one I was going to try, I noted down some recipes that fit into either one of those themes. And 'Dum ke rote', a Hyderabadi special was my original choice for the letter 'D'. I even got mawa from the store in advance to try it only to realize at the last moment that I had overlooked and was missing the  key ingredient, fine semolina. No one at home was in a mood for another shopping trip and I had to make use of a recipe from the drafts that was reserved for another letter in this marathon. :)  

This recipe comes from one of my favorite bloggers who in turn got the recipe from a Tarla Dalal's cookbook. Dhoklas can be dubbed as savory cakes though these are made in a microwave and so I figured these fit the theme. Even though these are not the authentic, traditional version of dhoklas, this recipe is a keeper. When you want to snack on something healthy that doesn't demand much attention, time or efforts, this is the one to go. A perfect one even during morning rush hours if you are looking forward to fix something healthy and tasty for you or looking for ideas to serve those impromptu guests, this perfectly fits the bill.

I know how the traditional, steamed versions dhoklas taste and though these cannot compete with them, this microwave version  is really good given that it could be put together under 10 minutes starting from prep work to plating. And also they fall on the spongy side and this recipe do not yield dry, hard rock dhoklas.
And also wanted to add that the original recipe uses baking powder in the recipe instead of baking soda. I had accidentally overlooked it while trying the recipe for the first time and had used baking soda instead. Later I have tried this several times using baking soda / baking powder and realized that soda yields the best results.

Ingredients: (serves one meal / 2 snacks)
1/2 cup chickpea flour / besan
1 Tbsp semolina / rava
2 tsp sugar
Salt to taste
1 tsp finely minced green chili
1 tsp finely minced ginger
1/2 tsp citric acid crystals
3/4 tsp baking soda
1/2 cup minus 1 or 2 Tbsp water
2 tsp oil
1 tsp each - mustard seeds, cumin seeds and white sesame seeds
A pinch of asafoetida
1 Tbsp minced cilantro to garnish

Method:
* Grease a 4 cup capacity microwave-safe bowl. This size cup is perfect for these measurement of ingredients.
* Sift besan. This step is optional but I do it by default since it this extra step gives a lump free batter.
* Add besan, semolina, salt, sugar, chili, ginger to a mixing bowl. Add water and mix well to form a lump free batter.

* Then sprinkle citric acid and baking soda over the batter and mix well. The batter will turn frothy.

 

 * Add the batter to the prepared bowl and put in the microwave.

* Cook for two minutes and see if the surface is not wet anymore. If not, cook for 60 - 90 seconds more. Remove and cool for a minute. Pay attention after two minutes since the strengths of microwaves vary.

* Invert the cooked dhokla onto a plate. If it doesn't come out by itself, just run a knife around the edges gently.
* In the meantime, heat oil in a small pan. Add mustard and cumin seeds. When mustard seeds start to pop, add sesame seeds and asafoetida. Turn off the stove.
* Garnish the dhokla with this tempering and the minced cilantro.
* Serve with green chutney / sweet chutney

Check the blogging marathon page for the other marathoners doing BM #32. And logo courtesy - Preeti

 

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