Dhokla is a soft and succulent dish from the western coast of India.
It has come to be a favourite breakfast option across many Indian homes.
This dish is completely baked with minimum use of oil and process to be an ideal nutritious way to start a healthy day.
Serves:
8
Cooking time:
8-9 minutes
For the Dhokla
Ingredients:
Salt, to taste
2 tbsp green coriander, finely chopped
¾ tsp Eno salt
1 tsp oil
½ tsp turmeric
1 tsp lemon juice
2 tsp sugar
1 cup sour curd
¾ cup gram flour
¼ cup semolina
Directions:
- Thoroughly mix gram flour, semolina, curd, salt, turmeric, sugar, oil and add lemon juice (in case the curd is not sour in winters). Make a thick batter.
- Add Eno salt and mix well.
- Pour into a greased idli maker and microwave on high for 4 minutes and 30 seconds or pour into greased microwave-safe round tumblers. Arrange them in a circle on the turntable inside the microwave. Cover with paper or cloth napkin and microwave on high for 4 minutes and 30 seconds.
For the Tarka
Ingredients:
Salt, to taste
1 tsp lemon juice
2-3 green chillies, slit lengthwise
1 tsp oil
1 cup water
2 tsp sugar
10-12 curry leaves
1 tsp mustard seeds
Grated coconut for garnishing
Directions:
- Mix oil, mustard seeds, curry leaves and green chillies in a microwave-safe bowl. Cover with the lid on high for 2 minutes.
- Add water, salt, sugar and cook uncovered on high for 3 minutes.
- Add lemon juice and mix well.
- Pour the tarka on dhokla, sprinkle coriander leaves and coconut before serving.
Nutritional Value:
Energy: 543 kcal
Protein: 27 g
Fat: 15 g
