- Besan (Chickpea Flour) - 1½ cups
- Turmeric powder - ½ teaspoon
- Ginger root paste - 1 teaspoon
- Sugar - 1 teaspoon
- Eno Fruit salt -1½ teaspoon
- Oil -1 tablespoons of
- Eco-friendly chilly paste - 1 teaspoon
- Salt - 1 teaspoon
- Soda Bi-carb - ¼ teaspoon
- Fresh lemon juice - 2 teaspoon
- Water - 1 cup
- Oil - 2 tablespoons of
- Eco-friendly chillies - 2-3 (slit vertically)
- Water - ¾ cup
- Mustard seeds (rai) - 1 teaspoon
- White-colored Vinegar - ¼ cup
- Sugar - 1 tablespoons of
- Curry leaves - 3 -4 (optional)
- Grease a 7'' round flat microwave dish. Put aside.
- Sift beasn and blend water, oil, turmeric powder, salt, sugar, chilly paste, ginger root paste into it making a smooth batter. Add fresh lemon juice, eno fruit salt and soda bi-carbonate. Beat for several-4 seconds.
- Immediately pour this mix within the greased dish and microwave uncovered for six minutes on high mode. When done, remove and aside.
- Inside a separate small microwave dish, invest the tempering ingredients and microwave uncovered for 4-a few minutes.
- Pour this tempering within the dhokla and allow it to stand not less than half an hour, so the dhokla abosrbs the moisture and flavours.
- Decline in 1½ pieces and garnish with grated cococnut (optional) or/and chopped coriander leaves.
- Serve with mint-coriander chutney.
Anamika Arun is really a country-hopping and passionate foodie. Her passion for food has arrived at new levels by chronicling it in her own cookery blog Taste Junction. Anamika's tastebuds are mainly Indian, but she loves flirting with new cuisines and recipes from around the globe.