The story is: Mr. Husband is not very fond of besan and its recipes. And I am completely in love with besan recipes. Savories like dhokla , cheela and farsan are my favorite snacks. This leads to big dilemma when I crave for these stuff. So the solution being substitute besan with something which will result the same taste. Hence the aforesaid recipe. Quick and tasty, this makes a wonderful tea time snack or even a nice healthy breakfast.
Ingredients:
A cup of suji
A cup of curd
a teaspoon of eno
salt as per taste
sugar half a teaspoon
grated ginger
chopped chilies, chopped coriander
a pinch of turmeric
For tempering:
2 tsp oil
a pinch of hing
a curry leaves(i didnt have)
half a tsp mustard seeds
2 tsp lemon juice
Mix the salt, sugar, curd, grated ginger, chopped chilies to the suji. Mix well, so that no lumps remain. Add a pinch of turmeric, a little chilly powder(if you love spicy). You can add a tsp of refined oil. Mix well. Keep covered for half n hour. After half n hour, grease a microwaveable container deep enough to let the mixture bloom atleast 3 times. Add eno to the suji mixture. Mix well and immediately transfer the mixture to the greased container. Microwave on high for 5 minutes. Check by inserting a knife. It should come off clean. Cool for 5 more minutes. Cut into squares or diamond shape. Heat 2 tsp of oil in kadhai. Once oil is hot, throw in a pinch of heeng, a tsp of mustard seeds, curry leaves, 2-3 slit chilies. When the mustard seeds start spluttering, add the dhoklas. Sprinkle a few drops of lemon juice. Toss for a minute. Garnish with coriander and serve.
Ingredients:A cup of suji
A cup of curd
a teaspoon of eno
salt as per taste
sugar half a teaspoon
grated ginger
chopped chilies, chopped coriander
a pinch of turmeric
For tempering:
2 tsp oil
a pinch of hing
a curry leaves(i didnt have)
half a tsp mustard seeds
2 tsp lemon juice
Mix the salt, sugar, curd, grated ginger, chopped chilies to the suji. Mix well, so that no lumps remain. Add a pinch of turmeric, a little chilly powder(if you love spicy). You can add a tsp of refined oil. Mix well. Keep covered for half n hour. After half n hour, grease a microwaveable container deep enough to let the mixture bloom atleast 3 times. Add eno to the suji mixture. Mix well and immediately transfer the mixture to the greased container. Microwave on high for 5 minutes. Check by inserting a knife. It should come off clean. Cool for 5 more minutes. Cut into squares or diamond shape. Heat 2 tsp of oil in kadhai. Once oil is hot, throw in a pinch of heeng, a tsp of mustard seeds, curry leaves, 2-3 slit chilies. When the mustard seeds start spluttering, add the dhoklas. Sprinkle a few drops of lemon juice. Toss for a minute. Garnish with coriander and serve.
