If you fancy quick and easy dhoklas try this recipe where I made dhoklas in the microwave. Everyone’s microwaves are different so I would advice to cook the dhoklas at 2 -3 minute intervals and keep checking. If you over cook them – the dhoklas will get very dry. Here’s my recipe:
Ingredients for serving 4 people:
- 2 cups of chick pea flour (Besan)
- 1 cup of yogurt
- 1 tbls lemon juice ( My yogurt wasn’t sour so I added the lemon juice to give dhoklas the sour taste)
- 1 tsp salt
- 1 tsp sugar (optional)
- pinch or two of chili powder
- 2 tbls of ginger. garlic and green chilies blended to enable them to mix well with the dhokla mixture
- 1 cup warm water ( I only needed to use three quarters of the water)
- 2 tsps ENO fruit salt.
For the tempering:
- 3-4 tbls oil
- 2-3 green chillies chopped
- bunch of coriander
- 1 tbls sesame seeds
1. Mix all the ingredients apart from water and ENO and the tempering ingredients – in a large mixing bowl and stir.
2. Slowly add the warm water until you get a smooth consistency. I only need three quarter of the cup for my dhokla mixture. Some besan can soak up more water.
3. Now grease a microwave dish with oil.
4. Now add the ENO fruit salt and stir quickly. You will notice the mixture bubbling and rising.
5. Transfer this mixture on to the greased dish.
7. Transfer the dish into the microwave. Keep a mug of water in the microwave whilst the dhoklas are cooking. This makes sure that the dhoklas do not dry out.
8. Cook the dhoklas at 4 minute intervals. My dhoklas took me 15 minutes to cook.
9. Once cooked, allow the dhoklas to cool slightly and cut them into squares or diamonds.
10. For the tempering – Heat the oil and add the mustard seeds to it. Once the seeds stop popping, switch off the heat and add the green chilies to it. Slowly spread this mixture on to the dhoklas. Garnish with coriander (and desiccated coconut if you have some) and serve them with any dip or sauce.
How do you make your dhoklas?