I am usually busy the whole day and in the evening since kids are back from school and college, I need to think of quick options every day!
Although Dhokla is not something unknown to us, yet the special thing about the recipe I have mentioned below is that it is really the quickest thing to make when you are tired but can’t compromise on taste!!
Now for those who don’t know what Dhokla is, it is a very popular Gujarati dish which can be made from a variety of things that include Suji (semolina), Besan (Gram flour) and Lentils. It is very soft and spongy and definitely very delicious!
Quick Tip: If you have an unexpected guest at home, be sure to try this if you haven’t yet!
Below is the recipe of Dhokla I made using Suji / Semolina in Microwave that too in just 5-7 minutes!
Total time: 20 minutes
- Suji / Semolina – 1 cup
- Curd / yogurt / dahi – 1 cup (whisked)
- Oil – 2 tbsp
- Ginger & green chilli paste – 1 tbsp (optional)
- Salt – according to taste
- Turmeric / Haldi powder – 1 pinch
- Eno – ¼ tbsp
- Water – ¾ cup
- Coriander / Dhaniya leaves -1 tbsp (finely chopped)
- Sugar – 1 tbsp
For tempering (Tadka):
- Oil – 1 tbsp
- Curry leaves – 8 to 10
- Hing /Asafoetida – 1 pinch
- Mustard seeds – ¼ tbsp
- Coriander / Dhaniya leaves – for garnish (Optional)
- Slit Green chillies – as per taste
- Take a big mixing bowl.
- Add suji/semolina, curd/yogurt/dahi, and oil and mix them well until there are no lumps.
- Then add green chilli and ginger paste, turmeric/haldi powder, salt and mix them well.
- Keep the batter aside for 10 minutes.
- After ten minutes add Eno, salt and mix well until bubbles appear on the batter.
- Grease a microwave safe bowl with oil.
- Quickly pour the batter into the greased bowl and spread evenly.
- Microwave for 5 minutes.
- To check if it’s done, insert a toothpick in the dhokla. It should come out clean if the dhokla is ready.
- Let it cool down and cut the dhokla into square pieces.
For Tempering (Tadka):
- Heat oil in a small pan.
- Add mustard seeds and let them crackle.
- Add green chillies, Curry leaves and Hing/asafoetida.
- Cook for 10 to 15 seconds.
- Pour this over the dhokla pieces and garnish with coriander leaves if you want.
- Serve hot with green chutney/ketchup.
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