Ingredients
1 cup besan/chickpea flour
1/2 cup curd
1 green chilli finely chopped
1/2 tsp chopped ginger
1 tbsp sugar
1/2 tsp turmeric / Haldi powder
1 tbsp oil
Salt to taste
1/4 cup water
2 tsp ENO fruit salt
Chopped coriander leaves
2 tbsp fresh coconut gratings
For the tadka:
2 tbsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
1 sprig of curry leaves
1 finely chopped green chilli
2 tbsp sugar
4 tbsp water
Procedure
Put besan, salt sugar turmeric powder, chopped chilli, ginger, in a bowl, mix well.
Add curds, oil, water and whisk well until all the ingredients are combined well.
Grease one big Micrwave bowl and keep ready.
Add ENO fruit salt to the batter and mix gently
Pour the batter in the MW safe mug till 3/4 of the mug.
Micro it for 2.5 to 3 mins.
Heat oil in a kadhai add mustard, when it starts crackling add jeera, curry leaves, chopped green chilli and fry for 2 mins.
Add sugar, water and mix well, turn off the flame.
Once the sugar is dissolved pour the tadka on the prepared dhokla
Garnish with chopped coriander leaves and fresh coconut gratings.
Serve hot with a cup of hot chai or coffee.
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