Green peas dhokla - microwave version-Tarla dalal recipe

Green peas dhokla - microwave version-Tarla dalal recipe
I have never tried making dhoklas, though I wanted to make it from a very long time. When the microwave event was announced this month, the theme being steamed foods, I decided to try this dhoklas which I found in Tarla Dalal's microwave cooking. The addition of green peas made it nutritious.It was easy to make requiring very less preparation time. Though it did not come out very fluffy, it was soft and tasted delicious and had authentic flavour.
Green peas dhokla - microwave version-Tarla dalal recipeI have never tried making dhoklas, though I wanted to make it from a very long time. When the microwave event was announced this month, the theme being steamed foods, I decided to try this dhoklas which I found in Tarla Dalal's microwave cooking. The addition of green peas made it nutritious.It was ...

Summary

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    Ingredients

    Bengal gram/besan
    1/2 cup
    Green peas- boiled
    1/2 cup
    Ginger green chilli paste
    1tsp
    Powdered sugar
    1tbsp
    Water
    1/2 cup
    Citric acid crystals
    1/4tsp
    Unflavoured fruit salt
    3/4 tsp
    Salt
    to taste
    For tempering
    Oil
    1tbsp
    Mustard seeds
    1tsp
    Green chillies- finely chopped
    2
    Asafoetida/hing
    a pinch
    Water
    1tbsp
    For garnishing-
    Chopped coriander
    1tbsp
    Grated coconut
    1tbsp

    Steps

    1. Puree the green peas to a smooth paste using very little water.
    2. Add all the other ingredients to the paste and mix well. Add little water to get a dropping consistency.
    3. Pour into a microwave safe dish with a lid and microwave on high for 3 minutes covered.
    4. Remove and let it stand for 2 minutes.
    For the tempering-
    1. Combine oil and mustard seeds in a small microwavable bowl and microwave on high for 2 minutes. Add the green chillies and asafoetida and microwave on high for 1 more minute.
    2. Remove from microwave and add 1 tbsp of water.
    3. Pour the tempering over the dhoklas and cut in to pieces. Garnish with Coriander and coconut.
    4. Serve hot with green chutney.

    This goes to Srivalli's MEC- Steamed dishes.