Instant Khaman Dhokla: Made in under 10 minutes in the Microwave

We love to munch on something with our evening tea. Last couple of weeks, simple combination of Muri-chanachur (Puffed Rice with Bombay Mix) transported me right back to my childhood. Growing up in the northern part of Kolkata, the popular choice of evening snack was almost always Muri-telebhaja - Puffed Rice with Fritters. My father absolutely loves to munch on Muri which he pairs with peanuts or chopped cucumber or raw green peas or just like that. My father's love for muri got passed onto the son of ours. Give him a bowlful of puffed rice with a couple of spoonfuls of chanachur thrown in and he is the happiest. 

It is very tough to get good quality puffed rice over here - but now we have hit the jackpot with our find at a local Banglabeshi store (recommended by my friend PeeGee).

Now that our chanachur stash is over, and we are waiting for the weekend to make a trip to the Indian store, yesterday I thought of making something else. Especially because I have a bottle of Eno Fruit Salt and have successfully made Instant Jalebis with it  (it totally mimics the real deal, trust me - already getting a lot of good feedback on it) I just had to try out this instant Khaman Dhokla - original recipe here!

The husband was never a fond of Khaman Dhokla is what he always told me but he polished off more than half of what I made yesterday - so we have a converter here. The 5 year old politely took a bite and then asked for some eggs. I have come to terms with the fact that my family will not LOVE everything that I dish out! And I totally enjoyed my evening snack of this very popular savory snack from the Gujrati Cuisine. 

Ingredients for the Dhokla batter:

• Besan (Chickpea flour) - 1 Cup
• Asafoetida (Hing)- Couple of fat pinches
• Turmeric - 1/4 tsp
• Ginger-Chili paste - 1 tsp 
• Lemon Juice - 1/2 tsp
• Water - 1/2 to 2/3 Cups, enough to make a smooth batter
• Salt to taste
• Eno Fruit Salt - 3/4 tsp (to be added last while making the batter)
• Cilantro - 2 tbsp, finely chopped (for garnish)
• Grated Coconut - 1 tbsp (for garnish, you can use more if you like)
• Little oil of greasing the microwave proof bowl

Ingredients for the tempering:

• Oil - 2 tsp
• Mustard Seeds - 3/4 tsp
• Cumin Seeds - 3/4 tsp
• Sesame Seeds - a fat pinch 
• Sugar - 1 1/2 tsp (you can use less)
• Lemon Juice - 1/2 tsp
• Curry Leaves - 1 sprig or about 7-8 leaves
• Water - 1/2 Cup

Grease a microwave proof bowl (with a lid) liberally with oil. In a separate bowl, whisk together besan, asafoetida, turmeric, ginger and chili paste, lemon juice and salt. Add water, while whisking to make a smooth paste. It shouldn't be runny. Pour in the Eno Fruit Salt last - it will start frothing immediately and rise a little. Pour the batter immediately into the greased bowl. Cover lightly (do not close the lid tightly or it will pop; alternatively you can use a cling wrap to cover it tightly). Microwave on high for 2 to 3 minutes - do not overcook it or it will turn hard. Microwave time will differ depending on the power of the microwave. It took me 2 minutes 45 seconds. Insert a toothpick in the middle, if it comes out clean - it is done. Once it cools down enough to be handled, take it out of the bowl.

In a pan, heat oil and temper with the mustard seeds. Once they start crackling, add the cumin seeds, sesame seeds, lemon juice, sugar and curry leaves. Be careful, these will splutter. Fry for a minute or so and then add the water to it. Once it comes to a boil, give it a stir and pour it over the cooled down Khaman Dhokla immediately. Cut into squares, garnish with chopped cilantro and shredded coconut and serve with Mint Chutney or Mint-Coriander Chutney.
It is better if consumed right away. Keeping it too long or in the fridge will dry it out.

I am sending this to Kolkata Food Bloggers' Diwali Special Event