Name: White (Khatta) Dhokla Cups in the Microwave recipe by Trisha Rudra at BetterButter
Prep time: 360 min
Cook time: 4 min
Total time: 364 min
Yield: 6
Ingredients: For the batter:; Rice (Par-boiled or Idli Rice) – 1 cup; Urad dal (Split black lentils) – 1/4 cup; Chana dal (Bengal gram) – 1/4 cup; Ginger – 1/2 inch; Green chilies – 2 or 3; Salt – to tast; For the tempering:; Mustard seeds – 1 tbsp; Sesame seeds – 1 tsp; Red chili-garlic masala (Lahsun-kanda masala) – 2 tsp; Oil – 2 tbsp; Sugar – 1 tsp; Asaoetida/Heeng – 1/2 tsp; Curry Leaves – 10 to 12; Salt – a pinch

ABOUT White (Khatta) Dhokla Cups in the Microwave RECIPE

When you have leftover batter, say from khatta dhokla, or idlis, or similar, you make dhokla cups! This recipe is crazy simple and has been made in the microwave.

Ingredients Serving: 6

For the batter:
Rice (Par-boiled or Idli Rice) – 1 cup
Urad dal (Split black lentils) – 1/4 cup
Chana dal (Bengal gram) – 1/4 cup
Ginger – 1/2 inch
Green chilies – 2 or 3
Salt – to tast
For the tempering:
Mustard seeds – 1 tbsp
Sesame seeds – 1 tsp
Red chili-garlic masala (Lahsun-kanda masala) – 2 tsp
Oil – 2 tbsp
Sugar – 1 tsp
Asaoetida/Heeng – 1/2 tsp
Curry Leaves – 10 to 12
Salt – a pinch

Instructions

Wash and soak the rice and dal each in water for 4 to 6 hours, or overnight. In the morning, strain the water, wash the rice and dal again well.
In a mixer, add the grains and the ginger and chilies, and without adding water, make a paste.
Add only a spoonful of water at a time if the paste doesn’t come together, and keep grinding slowly until a thick batter is formed.
Use your hands and with your fingers rub the paste to check consistency. There should be a slight graininess; the batter is ready.
Keep this over to ferment in a large bowl, for at least 6 to 8 hours, or overnight.
The batter will have doubled up by now. (I used half of this for the dhokla cups, that yielded 12 muffin-sized ones)
Grease a microwave-safe muffin tray or individual cups with oil. Beat the batter with salt and a teaspoon of oil.
Pour batter into compartments and microwave on high for 4 minutes. Insert skewer and see if done.
Cool for a few minutes and remove on to a plate.
Prepare the tempering by heating a pan with the oil. Add the mustard seeds and sesame seeds, let them sputter.
Add the curry leaves, red chili-garlic masala, salt and asafoetida. Stir, add sugar.
Add a teaspoon of water, and turn off heat.
Pour over dhokla cups, and serve hot!

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