Ingredients:
For Batter:
1 cup gram flour
1 tbsp semolina (rava, optional)
1 1/2 tsp lemon juice
1 tsp Eno
1 tsp crushed green chili and ginger
3/4 cup water
1/4 cup yogurt/ curd
1 tsp oil (for greasing)
1/2 tsp salt
For tempering:
2 tbsp oil
10-15 curry leaves
1/2 tsp mustard seeds
1 tbsp sugar
5-6 green chilies, slit lengthwise
2 tbsp chopped coriander leaves
1 pinch asafoetida
1/3 cup water
Method:
Add gram flour, semolina, lemon juice, chili- ginger paste, water and salt and mix them to a smooth batter. Ensure that there are no lumps.
Add Eno and stir for approximately 1 minute. It helps the batter to rise instantly. The batter should increase approximatelty to double.
Grease the plates and add batter to it. (I used the idli maker plates to prepare the dhokla). Place the plates in the microwave for 7-8 minutes. Check with knife/ toothpick if it comes out clean then the dhokla is done else cook for 2- 3 more minutes.
Tip - Using the idli maker helped me to have the ready to eat quick bites and it was easy to make in a microwave.
Tempering:
Heat oil in a small pan add mustard seeds and let it crackle. Now add curry leaves and chilies. Saute them for 2-3 minutes.
Add 1/3 cup of water and sugar and bring to boil. Cook for high heat for 1 minute. Pour the tempering dhokla. Garnish with chopped coriander leaves. Server with coconut chutney.