Dhokla is a very popular snack in India, and although its from the western state of Gujarat its a favorite across India. It is a plus that it is also gluten free. A lot of snacks in India are made from besan or gram flour but unlike most Indian snacks that are fried, this one is traditionally steamed. But the version I am sharing today is one that can be made in the microwave and is quicker and slightly more convenient.
I know a lot of people are against the use of microwave and even though I try to avoid it, sometimes for certain things I do use it. Especially for making quick snacks like these.
I also know I have posted a recipe for Microwave dhokla before (long, long before- which reminds me I completed three years of blogging on 28th and unlike the first blogiversary and my second blogiversary, I completely forgot about this one!). But this recipe is slightly different from the previous one I posted and in fact I like it better. Probably because of the fresh ginger that is mixed into the batter, unlike the paste used in the previously posted recipe.
The recipe is from my mamiji (my mom’s brother’s wife). My mamiji is an excellent cook and an even more amazing person. She is an inspiration. At 50 plus age, she decided to go to nursing school. Having never had a science background in school, she took up this challenge and with a family to take care of (my mom’s parents also stay with my uncle’s family and it can be quite challenging sometimes to take care because old people can be as stubborn and as demanding as kids), she still managed to complete her course and is now working as a lab technician. To get back to studies after such a long break is trying enough but to take up a subject you have no prior knowledge of is, in my opinion, absolutely incredible and kudos to my mamiji for having the resolve to go through with it.
And thanks to her, finally after a long break, I am able to share a GMT recipe with you. Hope you enjoy it as much as I have been.
- 1 cup besan/ gram flour, sifted
- ½ cup yogurt, slightly beaten
- ¼ cup water
- Salt, to taste
- 2 inch piece ginger, chopped finely
- Pepper, a pinch
- 1 tsp eno salt (you can find it at Indian grocery stores and it is also available on Amazon. Buy the unflavored one)
- 1-2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- handful of Kadi pata/curry leaves
- 1 tbsp cilantro/coriander leaves, finely chopped
- 4-5 green chillies, slit lengthwise
- 1 tsp lemon juice or vinegar
- 1 tsp sugar (optional, mamjiji doesn’t put it, but you might want to)
- chopped cilantro
- slit green chillies
- Mix the gram flour with water and yogurt till smooth. Add in salt, pinch pepper, ginger and eno salt. Mix well and let sit till it bubbles and becomes fluffy.
- Microwave in a glass dish (8 by 6 inches) for 5-6 minutes. If using a plastic dish, it takes about 5 minutes. So adjust accordingly.
- Once done, cut into squares and keep aside for 2 minutes.
- Heat oil in a small pan. Once the oil is hot enough, add the mustard seeds and let sizzle. Add in the sesame seeds, cilantro and green chillies. Fry for a minute and then add in the water. Let bubble. Add in the lemon juice/vinegar and sugar if you like. Boil till sugar melts and pour immediately over the microwaved dhokla, making sure you spread evenly.
- Let soak for 5-10 minutes before serving.
- Garnish with chopped cilantro and slit green chillies.