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White (Khatta) Dhokla Cups in the Microwave

Nov-24-2016
Trisha Rudra
360 minutes
Prep Time
4 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT White (Khatta) Dhokla Cups in the Microwave RECIPE

When you have leftover batter, say from khatta dhokla, or idlis, or similar, you make dhokla cups! This recipe is crazy simple and has been made in the microwave.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Gujarat
  • Microwaving
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 6

  1. For the batter:
  2. Rice (Par-boiled or Idli Rice) – 1 cup
  3. Urad dal (Split black lentils) – 1/4 cup
  4. Chana dal (Bengal gram) – 1/4 cup
  5. Ginger – 1/2 inch
  6. Green chilies – 2 or 3
  7. Salt – to tast
  8. For the tempering:
  9. Mustard seeds – 1 tbsp
  10. Sesame seeds – 1 tsp
  11. Red chili-garlic masala (Lahsun-kanda masala) – 2 tsp
  12. Oil – 2 tbsp
  13. Sugar – 1 tsp
  14. Asaoetida/Heeng – 1/2 tsp
  15. Curry Leaves – 10 to 12
  16. Salt – a pinch

Instructions

  1. Wash and soak the rice and dal each in water for 4 to 6 hours, or overnight. In the morning, strain the water, wash the rice and dal again well.
  2. In a mixer, add the grains and the ginger and chilies, and without adding water, make a paste.
  3. Add only a spoonful of water at a time if the paste doesn’t come together, and keep grinding slowly until a thick batter is formed.
  4. Use your hands and with your fingers rub the paste to check consistency. There should be a slight graininess; the batter is ready.
  5. Keep this over to ferment in a large bowl, for at least 6 to 8 hours, or overnight.
  6. The batter will have doubled up by now. (I used half of this for the dhokla cups, that yielded 12 muffin-sized ones)
  7. Grease a microwave-safe muffin tray or individual cups with oil. Beat the batter with salt and a teaspoon of oil.
  8. Pour batter into compartments and microwave on high for 4 minutes. Insert skewer and see if done.
  9. Cool for a few minutes and remove on to a plate.
  10. Prepare the tempering by heating a pan with the oil. Add the mustard seeds and sesame seeds, let them sputter.
  11. Add the curry leaves, red chili-garlic masala, salt and asafoetida. Stir, add sugar.
  12. Add a teaspoon of water, and turn off heat.
  13. Pour over dhokla cups, and serve hot!

Reviews (2)  

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Yasmin Saiyed
Aug-08-2017
Yasmin Saiyed   Aug-08-2017

Very nice

Evelyn Shilpa
Nov-25-2016
Evelyn Shilpa   Nov-25-2016

this looks so amazing!

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