When you read banking as baking, crap as crepe and people as pickle, you realise that you are spending more time in kitchen and rest of the time blogging about it! 🙂
During my childhood years, I remember having every gujarati (western part of India) snack that have ever been discovered. They were all enjoyable and pretty tasty. Gujaratis love their food and so do I!
This dish is healthier version of any regular khaman dhokla. I am kind hooked on it. I am so glad to find this recipe on chef and her kitchen by Pratibha. I turned towards microwave for this dish. It is one of recipes on which I can rely on for guests or light dinner or even breakfast. It is one of a kind which satisfied my palate and waist line!
Original recipe from here
Serves 10-12 pieces
1 cup sweet corn kernals
1 cup yellow moon dal/lentil
11/2 tbsp chickpea flour (besan)
1 tsp sugar
1 tsp eno fruit salt
1/2 tsp citric acid
2 green chillies
1/2 inch ginger
oil for greasing
1 tbsp oil
11/2 tsp mustard seeds
1 green chilliy (slited)
1 tbsp sesame seeds
pinch of asafoetida (hing)
1/2 tsp sugar
1/2 cup water
chopped coriander leaves
grated fresh coconut
For coriander-mint chutney
3/4 cup coriander leaves
1/4 cup mint leaves
1/2 inch ginger
1 small onion
1/2 tsp sugar
2-3 green chillies
1-2 tsp lemon juice
- Wash and soak yellow moongdal for 2-3 hours.
- Drain moong dal completely off water. Blend moongdal, sweet corn, salt, sugar, green chilly and ginger to a smooth paste-like batter. Add very little water if required. Add citric acid to it and keep aside for 1-2 minutes
- Grease the microwave proof with some oil. You can steam this batter in double boiler or in idli plates too.
- Now add eno fruit salt to batter. Sprinkle some water on fruit salt. You should see froth and tiny bubbles. Mix fruit salt well into the batter.
- Immediately pour into greased dish and microwave it covered on high for about 2-3 minutes. It took me 2 minutes and 30 seconds. Use a toothpick to test whether batter is cooked or not. If it is not cooked, cook further only for 30 seconds. It can become pretty hard if over-cooked.
- For tempering, heat oil in small pan. Add mustard seeds, allow it to splutter. Add green chilly,curry leaves, asafoetida and sesame seeds. Mix it and add 1/2 cup water and sugar. Bring this mixture to boil and put off the heat.
- Allow the cooked batter to stand for a minute or two. Unmould it onto the plate and cut carefully into rectangular shapes. Pour the tempering over khaman dhokla pieces. Garnish it with coriander and grated coconut.
- For coriander-mint chutney, blend all the ingredients to smooth chutney. You can refrigerate it for a day.
Be careful while using microwave for khaman dhokla. It works pretty fast. So there are chances of hardening the batter.
If you are not serving them right away then sprikle some water and store in closed container.
Always prick at the centre with toothpick to see whether it is cooked or not. Batter at the centre cooks at last.