That’s what a Microwave is there for – to make life easier. I am always looking for ways to cut out the cooking time (and cooking itself, some days), and my MW is the partner in this crime. Without the MW, I would have shut down the kitchen itself long back.
When I bought the MW, we received Nita Mehta’s IFB Microwave Cookbook as a compliment. The book sits on top of the Microwave all the time. I tried the Khaman Dhokla recipe from there. The dhokla was soft, nice, and absolutely easy to make. I wish I had used a larger vessel, though.
- Besan / Gram Flour/ Chickpea Flour : 1 1/2 cups
- Water : 1 cup
- Oil : 1 tbsp
- Turmeric Powder : 1/2 tsp
- Green Chillies & Ginger paste : 2 tsp
- Salt : 1 tsp
- Sugar : 1 tsp
- Cooking Soda (Soda Bi carb) : 1/4 tsp
- Eno Fruit salt : 1 1/2 tsp (I used 1 sachet)
- Lemon Juice : 2 tsp
- Oil : 2 tbsp
- Mustard Seeds : 1 tsp
- Green Chillies : 2-3, slit into long pieces
- White Vinegar : 1/4 cup
- Water : 3/4 cup
- Sugar : 1 tbsp
- Sift the gram flour in a big bowl. Add water, oil, turmeric powder, salt, sugar, chilli & ginger paste. Mix to get a smooth, lump free batter.
- Add the cooking soda, eno fruit salt and lemon juice. Mix thoroughly. The volume increases once you add the fruit salt. Pour this into a well greased, flat microwave proof bowl.
- Microwave uncovered for 6 minutes. Keep aside.
- In a separate microwave proof bowl, add the oil, chillies and mustard seeds. Cover this and cook for 1 1/2 minutes.
- Once the seeds crack, add the water, sugar and vinegar and cook uncovered for 4 minutes.
- Pour this over the dhokla and wait for 15- 20 minutes till the water is absorbed.
- Cut into square pieces and serve.