Preparation time: 10 mints
Cooking time: 6 mints
1 cup besan (gram flour)
1 1/2 tbsp rava (semolina)
salt to taste
3 tbsp sugar
1 lemon juice
1 tsp ginger
1 tsp green chilli paste
1/2 tsp vinegar
1/2 tsp soda bicarb
2 tbsp sunflower oil
1½ tsp mustard seeds
¼ tsp asafoetida
5-6 curry leaves
1-2 green chillies
- Combine all ingredients in a bowl except soda by carb and vinegar.
Make a batter using water. We need sauce like consistency for batter.
Now, first add vinegar to soda bicarb and add this bubbles mixture to the batter and mix it well.
Divide batter in three parts and pour 1 part of the batter in greased microwavable container and cover it with the lid. ( you can also use cling film to cover container)
Microwave it for 3-4 minutes depending on your microwave.
Allow to stand for a minute or two and once its cool you can cut them in square or diamond cut pieces.
Follow the same procedure for remaining batter.
For the tempering, heat the oil in a pan. Once the oil hot add mustard seeds and let it crackle, now add asafoetida, curry leaves and green chillies to it.
Now add all the dhokla pieces to the pan and mix it well. ( you can also use 1-2 tbsp water to give it bit moisture while tempering)
you can serve this with besan chutney, green chutney or ketchup.
Baking soda reacts with acidic components like vinegar, lemon in batters, releasing carbon dioxide, which causes expansion of the batter.
It also forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.