Quick, Easy, Low Calorie, Microwave Breakfast Recipes: Soft, Spongy Dhokla in 5 Minutes!
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Rate this Besan Dhokla Recipe:
Why Do You Need A Quick Recipe For Breakfast!
Breakfast is the most important meal of the day and most of us believe that.
Ideally, it should contain all possible nutrients to keep us energetic throughout the day.
That's the reason most of us include Carbohydrates, Proteins, fruits, and vegetables etc. in our morning breakfast.
I also do the same for my family. But sometimes eating the same food every day becomes boring. And fortunately or unfortunately my family loves variety.
Therefore, I have to think of new ways to impress their appetite.
Indian breakfast recipes comprise mostly of vegetable stuffed Parantha, Idlis, Perched Rice Upma, Rawa, or Sooji Upma etc.
And needless to say they require lot of planning and preparation.
Therefore, many working couples nowadays prefer Oats, Cornflakes, Sandwiches, Muesli, and other quick and easy breakfast options.
I personally prefer recipes, which are cooked quickly with minimum ingredients.
At the same time, it should be nutritious with less fat and calorie.
Besan Dhokla is one such breakfast recipe, which is prepared with few ingredients, is nutritious, and does not require too much of preparation.
Hope you like this quick and easy breakfast recipe.
- 250 gm. Besan or Gram flour, Besan or Gram flour packets are easily available at grocery shops or super markets
- 1 cup Beaten Curd, Home made curds are best suited for this recipe.
- 1/2 teaspoonful Salt
- 10 to 20 Curry leaves, For Aroma
- 1 tablespoonful Cooking oil, For Tempering
- 1 teaspoonful Black Mustard Seeds, For Tempering
- 1 Finely chopped Green chili, Optional
The simple steps to cook steaming hot Dhoklas!
- Mix Besan, or Gram flour, salt with the beaten curd thoroughly, and evenly. It is better to use slightly sour curd. The consistency should resemble a cake mixture.
- Cover it, and let it rest at room temperature for 30 minutes.
- Grease a microwave friendly bowl, and pour the mixture in it.
- Place the bowl in a microwave, and set it for 5 minutes.
- After 5 minutes open the door of the microwave, and check with a toothpick, or knife to see that its done.
- The toothpick, or the knife should come out clean.
- If it is not, then cook for another 5 minutes.
- Take the Dhokla out, and let it cool for 5 minutes. Then cut into square, or diamond shapes.
- For seasoning, heat oil in a pan. Add black mustard seeds, green chilies, and curry leaves.
- Evenly spread on the Dhokla, and mix gently. Serve hot.
Some Other Variations And Tips:
- Dhokla can also be made with Semolina flour, Rice flour, or any other Daa, or pulses flour.
- Dhokla can be prepared in advance, that is previous night as well. Only the tempering (chownk/ baghar/ tadka) part can be done, when it is to be eaten.
- It can be heated in a microwave for 30 seconds.
- Some Microwaves may be different with regard to time and temperature. You may cook according to your microwave' s instructions.
- Some people complain that microwave cooking dries their recipe.
- You may put some water in a cup, inside your microwave to avoid that. You may also cover the mixture loosely, with microwave friendly lid, to avoid drying.
- The traditional method of cooking Dhokla is in a double boiler, or in a pressure cooker.
- The Dhokla no doubt tastes delicious, but takes more time than microwave cooking.
- Some people prefer to add baking powder in the mixture to let the Dhokla rise, and become spongy.
- It is your individual preference. I believe it may not be necessary in Microwave cooking.
- But in the fast paced life of today, Microwave cooking is a good option for busy couples.
- Enjoy the recipe!
Low calorie Indian breakfast recipes, source: YouTube
Do you like Microwave cooking?
“I know family comes first, but shouldn't that mean after breakfast?”
― Jeff Lindsay, Dearly Devoted Dexter
“One should not attend even the end of the world without a good breakfast.”
― Robert A. Heinlein, Friday
Low Calorie Foods, source: You Tube
How to cook in Microwave oven, source: You tube
© 2014 Chitrangada Sharan