Garam Masala Tuesdays: Gluten Free Microwave Dhokla

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Gluten free Microwave dhokla The Novice Housewife

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. 🙂

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RAVA IDLI

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Ok…I just can’t get enough of microwave cooking. It’s probably how Archimedes felt in his bath tub when he discovered that the water displaced is equal to the weight of the object immersed. Well, ok, that’s an exaggeration but its quite close to how I feel. I mean things are so much more easy now, with lesser clean up and so so so so quick!!! Today’s lunch was a snap to make thanks to the book. It also gave me ample time to make samosas and rolled fruit cookies for our coffee group Christmas party tomorrow!

Today’s task for the microwave was Rava idli. The origins of Rava Idli date back to World War II, when rice which is the staple item used in making idlis (a South Indian savory cake made of fermented rice and washed black lentils) was in short supply, so a popular restaurant chain MTR experimented in making idli using semolina and created Rava Idli (Rava in Kannada, the native language of Karnataka, stands for semolina). Serve it with coconut chutney, a bit of ghee and sambhar, and you have a scrumptious meal!

It would pay to get these microwavable idli containers. Best when you have unexpected guests and you need to cook up something quickly.

I increased the recipe 1.5 times and as such I was left with some mixture which I poured into the idli frying pan that my mom sent. Isn’t it cute? I just love it. And its great for making a quick snack of cocktail idlis!

I made plain idlis but you can add cashews, carrots, tomatoes, curry leaves, peanuts and the likes if you want.

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INSTANT KHAMAN DHOKLA

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Khaman Dhokla is a very tasty Indian snack made from gram flour. It is a dish typical to the western state of Gujarat in India, but enjoyed all over India. Traditionally, chickpeas, or gram flour in some recipes, are soaked overnight. This paste is fermented for four to five hours, then is spiced by adding red chilli powder, ginger and baking soda. The dhokla is then steamed for about 15 minutes on a flat dish and cut into pieces. Once done, mustard seeds, green chillies are tempered in oil and along with a little sugar and water, poured over the dhokla. Garnished with fried green chillies, coriander and sometimes grated coconut, it is best served with tamarind and mint-coriander chutneys and a hot cup of tea!

Now, we don’t have the luxury of buying freshly made Dhokla from the local sweet shop here. We had been getting our doze of Dhokla off frozen boxes available in an Indian store in Phoenix. I know! The horror! hate frozen stuff but sometimes you have to look at the bigger picture and when it came to no Dhokla Vs. Frozen Dhokla, the latter won. Sigh!

But things are gonna change from now on- thanks to my in-laws who gave me these amazing books on microwave cooking. I made the Dhoklas at home today! And I still can’t believe what a snap they were to make. I mean, I made it for V’s breakfast- they were that quick. While he took a shower to get ready for work- I was done with making the Dhoklas! Half groggy and sleepy at 6.30 in the morning, the Dhoklas came together in under 15 minutes! Woop woop! And they taste so good- so much better than the frozen kinds! Double woop! 🙂

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