5 minutes microwave khatta/white dhokla Recipe

Cooking Directions

• STEP 1.In a bowl, mix together 1 cup of rice flour, 1/2 cup of semolina (sooji), 1/2 cup of yogurt, 1/2 teaspoon of ginger paste, 1/2 teaspoon of green chili paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of sugar, and salt to taste.
• STEP 2.Add water gradually to make a smooth batter. The consistency should be similar to pancake batter.
• STEP 3.Grease a microwave-safe dish with oil and pour the batter into it. Tap the dish to remove any air bubbles.
• STEP 4.Microwave on high power for 3-4 minutes or until the dhokla is cooked and a toothpick inserted in the center comes out clean.
• STEP 5.Remove from the microwave and let it cool for a few minutes. Cut into squares or diamond shapes.
• STEP 6.For tempering, heat 2 tablespoons of oil in a small pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of sesame seeds, a pinch of asafoetida, and a few curry leaves. Once the seeds start spluttering, pour the tempering over the dhokla pieces.
• STEP 7.Garnish with chopped coriander leaves and serve with green chutney or tamarind chutney.

Cooking Tips

• Make sure to mix the batter well to avoid any lumps.
• Tap the dish on the counter a few times to remove any air bubbles from the batter.
• Adjust the cooking time based on the wattage of your microwave. The dhokla should be cooked through and not raw in the center.

Storage and Serving

• Khatta/White Dhokla is best served fresh and warm.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short duration until warm.