Alright, folks, buckle up because we’re about to dive headfirst into the wild world of microwaved dhokla! Yes, you heard me right. We’re taking this classic Gujarati snack and giving it the speed-of-light treatment. Who needs patience when you’ve got a microwave and a dream, am I right?
Now, I know what you’re thinking: “Microwaved dhokla? That sounds like a recipe for disaster!” And you wouldn’t be entirely wrong. There’s definitely a margin for error here. We’re talking about potentially ending up with a rubbery, sad excuse for a snack. But fear not, intrepid culinary adventurers! With a little bit of guidance (and maybe a prayer or two), we can navigate these treacherous waters and emerge victorious with a plate of surprisingly edible, dare I say, even *delicious* microwaved dhokla.
So, what exactly do we need to pull off this miracle? Let’s gather our ingredients. Prepare for a list that’s surprisingly short, which, honestly, should be your first clue that we’re about to engage in some serious kitchen wizardry.
Ingredients:
- 1 cup Besan (gram flour) - The foundation of our microwaved masterpiece.
- 1/2 teaspoon Turmeric powder - For that glorious golden hue and a touch of earthy flavor.
- 1/2 teaspoon Ginger-garlic paste - A pinch of zing to wake up your taste buds.
- 1/4 teaspoon Green chili paste - Because a little kick never hurt anyone (unless you’re particularly sensitive to spice, in which case, maybe skip this one).
- 1/2 teaspoon Eno (fruit salt) - The secret weapon that will make our dhokla magically rise.
- 1 tablespoon Oil - For that lovely moistness (we don’t want a desert, do we?).
- Salt to taste - Because bland food is a crime against humanity.
- 1/2 cup Water - To bring everything together in a harmonious blend.
- For Tempering: 1 tablespoon oil, 1 teaspoon mustard seeds, 1/2 teaspoon sesame seeds, a few curry leaves, and a pinch of asafoetida (hing). This will give our dhokla that extra layer of flavour.
Instructions:
- Mix it up: In a microwave-safe bowl (and I can’t stress this enough: MAKE SURE IT’S MICROWAVE-SAFE!), combine the besan, turmeric powder, ginger-garlic paste, green chili paste, oil, salt, and water. Whisk until you have a smooth, lump-free batter. Seriously, no lumps. Lumps are the enemy.
- Eno-time! Just before you’re ready to nuke this bad boy, add the Eno and give it a quick, gentle stir. You should see bubbles forming. This is good. This means the magic is happening.
- Microwave madness: Pop the bowl into the microwave and cook on high for 3-4 minutes. Keep a close eye on it. The dhokla should rise and become slightly spongy. Insert a toothpick to check doneness. If it comes out clean, you’re golden. If not, give it another 30 seconds.
- Tempering time: While the dhokla is cooling slightly, prepare the tempering. Heat oil in a small pan. Add mustard seeds and let them splutter. Then add sesame seeds, curry leaves, and asafoetida. Pour this sizzling mixture over the dhokla.
- Serve and enjoy: Cut the dhokla into squares and serve hot with your favorite chutney. Mint chutney, tamarind chutney, even ketchup if you’re feeling particularly rebellious.
There you have it! Microwaved dhokla. A quick, easy, and slightly questionable way to satisfy your cravings. Enjoy, and may your dhokla be spongy and your microwave stay intact!
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