I don’t know about you but I cannot help but feel amazed by the ‘food information explosion’ that we have been witnessing in the past 2-3 years. And of course I don’t mean that in a bad light at all. I just feel that over the last years there has been such a phenomenal increase in the awareness of global foods and cuisines owing to internet food bloggers (like us 🙂 ) and by the innumerable social media ‘foodie’ groups. A single week does not go by when I am not seeing (and consequently pinning) a new recipe! How wonderful is this right! No need to wait for your grandma or your aunt to write the recipes down for you! This incredible cyber world comprising of foodies and food lovers has made all recipes within your reach…you are just one click away from making a new dish!
OK so one such dish that I have seen floating around in several foodie groups and other fellow blogger sites has been of this ‘instant microwave version of Khaman dhokla’. Khaman Dhokla is a famous snack in Gujarati cuisine that is made of ‘besan’ or chickpea flour that is delightfully light, healthy and delicious! I had been meaning to try this recipe for several months now. Finally I did make it a couple weeks ago and was thrilled with the results! I did try steaming it in the microwave and it came out fabulous. You could also just steam it in a small shallow dish inside a steamer pan which is how it’s cooked traditionally. Either way its great – but the microwave method saves you a few minutes for sure.! This is one fabulous and easy appetizer for your parties and definitely one recipe that you can make when you have guests at short notice! 🙂
I am bringing this western Indian snack dish to Fiesta Friday which is another great foodie forum started by Angie where we learn about so many new dishes every week!
- 2 cups besan (chick pea flour)
- 1 cup thick plain yoghurt (Dahi)
- 1 cup water
- 2 tsp Eno fruit salt (or baking soda)
- 1 tbsp Olive oil
- 3/4 tsp salt
- 1 tbsp crushed green chillies (optional)
- 1/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 2 tsp olive oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 tsp asafoetida (hing) powder
- 3-4 fresh curry leaves
- 1/2 cup water
- 2 tbsp chopped cilantro leaves
- 2 tbsp fresh grated coconut (or frozen grated coconut that has been thawed to room temp)
Take a large mixing bowl and add the besan and the yoghurt. Whisk using a whisk or large spoon to blend the besan well without any lumps. Now slowly add the water and continue whisking until you get a smooth and creamy batter. Add all the rest of the ingredients and blend well.
Take a glass bowl or a microwave safe container and grease it well using some olive oil. Now pour half of the batter into the bowl and place in the microwave covering it with a lid such that you leave a small opening for steam to escape. Microwave for 4 minutes (on full power). Take the bowl carefully out of the microwave and let cool for 5-10 minutes. Slowly run a knife around the inside edge of the bowl to loosen the ‘dhokla’ and then place a large plate on top of the bowl. Now carefully flip the bowl to get the dhokla out of the bowl. Let cool for another 5 minutes before cutting it into small squares.
Repeat the same process with the rest of the batter.
For the garnish:
Heat the oil in a small cooking pot and add the mustard seeds. When they begin to splutter, add the sesame seeds and lower the heat to low. Add the asafetida powder and the curry leaves. Add the water and bring to a boil. Heat for about 2 minutes and then turn heat off. Pour this seasoning mixture on top of the dhoklas. Garnish with fresh chopped cilantro and grated coconut!