Ingredients:

• 1 cup – besan (chick peas flour)
• 1/2 tsp – salt
• 1 tsp – Sugar
• 1 tsp – citric acid crystals
• 1 cup – water
• 1 tsp – cooking soda
• For Seasoning:
• 2 tbsp – water
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 2 green chilies, slit
• few Curry leaves
• Coriander leaves and grated Coconut for garnish

Method:

1. Grease a 6 ” round microwave proof cake dish. Keep a lid ready.
2. Mix besan with salt, sugar, citric acid and 1/2 cup of water to a smooth batter.
3. Boil remaining water and stir in the soda. Add it to besan mixture.
4. The batter will become very fluffy at this stage. Pour it quickly in the prepared dish.
5. Over with a lid and cook at 50% power for 5-7 minutes. Let it stand for 5 minutes.
6. Cool slightly and cut into pieces. Arrange the pieces on a serving plate.
7. Place 2 Tbsp of water in a small bowl. Heat the oil for seasoning on fire in a small fry pan.
8. Add mustard and cumin seeds. When they crackle, add green chilies and curry leaves.
9. Fry for few seconds and add it to the water in the bowl. Do not add water to seasoning.
10. Using a spoon, pour the seasoning uniformly over the dhoklas.
11. Serve garnished with chopped coriander leaves and grated coconut.

Recipe courtesy of Chandra Bhat