Dhokla (Microwave)

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 2 cups Rawa
• 1 cup plain yogurt
• 1 cup water
• 1 tsp haldi (turmeric)
• Salt to taste
• 2 tsp Eno Fruit Salt (available in all Indian grocery stores)

For Tadka:

• 2 tbsp cooking oil
• Handful of curry leaves
• 2-3 green chilies, diced
• 1 tbsp black mustard seeds
• 2 tbsp water
• 1/2 bunch chopped dhaniya patta (cilantro)
• 2 tbsp shredded coconut

Method:

Soak 2 cups rawa, 1-cup yogurt, and 1-cup water for 30 minutes.

Grease a microwave proof pan - not plastic, preferably glass because we use oil later.

Add two tsp of Eno to the rawa mixture and pour immediately in the greased pan cook it in the microwave covered for 12 minutes.

After the dhokla's are done, heat 2 tbsp oil, add black mustard seeds, curry leaves and green chilies to the oil. Once the ingredients start spluttering, add the water and immediately pour the tadka over the dhokla.

Cut the dhokla into pieces and garnish with dhaniya patta and coconut.

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