Name: Cupcake Dhokla recipe by Piyanki Sarkar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 cup Chickpea flour; 1 tsp salt; 3/4 tsp baking soda; 3/4 tsp baking powder; 1/2 tsp turmeric powder; 1/2 tsp Ginger paste; 1/2 tsp green chili paste; 1/2 cup yogurt; 1 tsp lemon juice; 1/2 cup water; 1-2 tsp coconut powder; 3-4 tsp coconut flakes; oil; 1 tsp cumin seeds; 1/4 tsp hing powder; 1-2 green chilly chopped; 4-5 curry leaves; 1 tsp sugar; 1 tsp lemon juice; 1/2 cup water; Cilantro and lemon juice for garnish

Ingredients Serving: 4

2 cup Chickpea flour
1 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp turmeric powder
1/2 tsp Ginger paste
1/2 tsp green chili paste
1/2 cup yogurt
1 tsp lemon juice
1/2 cup water
1-2 tsp coconut powder
3-4 tsp coconut flakes
oil
1 tsp cumin seeds
1/4 tsp hing powder
1-2 green chilly chopped
4-5 curry leaves
1 tsp sugar
1 tsp lemon juice
1/2 cup water
Cilantro and lemon juice for garnish

Instructions

Preheat the oven to 425 degrees F / 220ºc. In a large bowl, add chickpeas flour, salt, baking soda, baking powder and turmeric. Whisk well.
Add the ginger paste, chili paste, yogurt, lemon juice and mix.
Add water slowly and make it a batter.Batter would be muffin type.
Take cupcake mold,put the cupcake liners,put the batter in each mold.
Cover the mold lightly with foil,make some holes in the foil.
Bake for 15-16 mins,check with a toothpick if the center is set properly.Remove from the oven and let it rest for some time.
In a small skillet, add oil and heat at medium. When the oil is hot, add the cumin seeds and let it sizzle or sputter for a few seconds.
Add curry leaves and green chili.
Add water and let it cook for 1-2 minutes.
Once done,pour with a spoon over the cupcake Dhoklas and garnish with coconut and cilantro.

Similar Recipes