Microwave Khaman Dhokla in Mug !!

Name: Microwave Khaman Dhokla in Mug !!
Cuisine: Indian
Ingredients: 200 gms Gram Flour or Besan; 1 and 1/2 tsp Grated Ginger or Ginger Paste; 1-2 Chopped Green Chillies; Pinch Hing; to Taste Salt; 1/2 cup Curd; as required Water (1/2 cup of water, I required); 2 tsp Oil; 1 tbsp Sugar; 1 tsp Fruit Salt or Eno; Tempering :; 1-1/2 to 2 tbsp Oil; 1 tsp Mustard Seeds; as needed Few Curry Leaves; 1 tbsp Sugar; 3 tbsp Water; as needed Chopped Green Coriander Leaves for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#risenshine
Spongy and Fluffy !
Ready in a Jiffy!

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#risenshine
Spongy and Fluffy !
Ready in a Jiffy!

Saved

Ingredients

200 gmsGram Flour or Besan
1 and 1/2 tsp Grated Ginger or Ginger Paste
1-2Chopped Green Chillies
PinchHing
to TasteSalt
1/2 cupCurd
as requiredWater (1/2 cup of water, I required)
2 tspOil
1 tbspSugar
1 tspFruit Salt or Eno
Tempering :
1-1/2 to 2 tbsp Oil
1 tspMustard Seeds
as neededFew Curry Leaves
1 tbspSugar
3 tbspWater
as neededChopped Green Coriander Leaves for garnishing

Saved

Steps

1

In a mixing bowl, take besan, grated ginger or ginger paste, chopped green chillies, hing, salt, curd, oil and sugar. Mix all these well. Then add water (half of the required water). Whisk all well with a whisk or spoon. Then add remaining amount of water and again whisk it well. Add more water if required. Batter should be of smooth flowing consistency. Make sure no lumps are there in batter.
2

Then add fruit salt. Add little water on fruit salt. Bubbles will come. Gently mix batter. Don't over mix.
3

Pour batter in mug. Put mug in microwave for 2 mins on high temperature. In microwave it will look like batter is over flowing from mug, but don't worry it won't come out and don't open the door of the microwave.
4

Tempting - Heat oil. Add mustard seeds to oil. Add Curry leaves. Let it crackle. Add sugar to oil. Mix well. Add water and mix well. Pour this tempting immediately on each mug and garnish with chopped coriander leaves. Serve with green chutney.