Dhokla cup cakes

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 4 dhokla cup cakes / muffin moulds ( net weight 95 g / each dhokla )

You will need

1 cup ( 200 g ) gram flour / besan
1 cup sour ( 200 ml ) curd
2 teaspoon Eno fruit salt ( 1 packet )
1/4 teaspoon salt ( or salt to taste )
1/4 cup ( 50 ml ) water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1 teaspoon extra oil to grease the cup cake / muffin moulds
2 cheese cubes, grated

Method

Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup ( 50 ml ) water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased moulds ( 3/4th level of the mould ). Pour a glass of water in the pressure cooker.



Keep the moulds in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ) or steam in a steamer.

Keep aside for cool and carefully remove from the mould with the help of a needle. Top with green chutney and grated cheese.

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger

Method

Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with Dhokla.