I have never been able to make good idlis, and so had never tried to make dhokla either, since typically that would use the same technique of steaming, which I never had much success with.
Until, that is, my friend Pooja gave me this recipe a couple of weeks ago for making dhokla in the microwave. The preparation time is only about 5 minutes, and the cooking time is only about that as well.
The results were good enough that I have made dhokla more than once since and the girls have really taken to it which is great.
Besan (chickpea flour) 1 cup ( or a mixture of besan and suji i.e. semolina in equal or varying proportions)
125 ml of whisked yogurt
some (about 1/4 cup) water
3/4 tsp of grated ginger
1/2 tsp of turmeric powder
2 tbsp of sunflower oil
lemon juice – 1 tbsp
Eno fruit salt – 1 tsp
salt to taste
1/2 tsp of mustard seeds and 4-5 curry leaves (chopped) for tempering
1 tbsp grated (fresh or desiccated) coconut and 2 tsp of chopped green coriander for garnish
Mix the yogurt, the water, the salt, the ginger , the oil and the turmeric powder in to the besan till the batter has a smooth consistency that is easy to pour(but not too runny). Stir in the fruit salt at the end, and pour the mixture immediately in to a microwave bowl after oiling its sides lightly.
Cover the bowl with an airtight lid and cook the mixture for about 4-5 minutes (at about an 800 W setting). Check, by inserting a knife in the middle if the dhokla is done else cook for another minute. Leave the bowl in the microwave for half a minute before taking it out.
In a small pan, heat a tbsp of oil, then add the mustard seeds and the curry leaves and fry till the mustard seeds crackle. Pour this mixture over the dhokla, spread the coconut and coriander evenly, then cut the dhokla after a few minutes in to pieces as big or small as you like.
With some coriander chutney, this is just a delicious treat.
Thank you, Pooja !!