2 MINUTES CUP CAKE DHOKLA | NO ENO OR FRUIT SALT

Before sharing the recipe, I would like to say something.Dhoka is my "the favorite snack".But I was never successful in making Dhokla ever since I started cooking.Be it home made batter or Store brought batter,My Dhokla making was always a disaster.But some where in my heart, I was not ready to give up on this recipe.

So I decided to try this recipe for the first time.I was not sure it it was going to be a success or not.It was all experimental.But still decided to click the step by step photos.Because my inner voice was telling me that I was going to succeed today.And yes!!!! I finally made it.

Another challenge was "Not using ENO or FRUIT SODA" in the recipe.So I decided to go with traditional method of making batter and instant method of baking it in Microwave and new method of making in Silicon Cup Cake Moulds...SO,I would say the method is kind of fusion here and hope that you all will like it.

The Reasons for not adding ENO is :

1. It is a medicine.So I prefer not to use in food as a short cut.Let us allow it serve it's real purpose.And hence I have never been comfortable with using ENO as substitute.I am sure,many of you have that feeling too.Hence I am going to use the ingredient that is meant for Baking.
2. Baking powder is meant for baking so why not use it
3. You do not have to depend on ENO all the time to make Dhokla.Just a little preparation and have your dhokla with proper ingredients.Also,Baking powder helps for better bindng.Dhokla will be fluffy and firm.
4. I could make Pure besan Dhokla and did not have to use ingredients like Rawa or Semolina for binding.Rawa gets soggy and we think that Dhokla is fluffy.But this is not the case.One should be able to see the pores when cut in the middle as you can see in the photo number three below.

I am giving step by step recpe of how I exactly did today.As it does not have ENO in it for instant raising, we would need soaking the batter for 6 hours.But, after that each batch (set of 6 cup cake moulds with batter)  took only 2 minutes to bake in the Microwave (Mine is 1000 Watts).

If you want to make as evening snack, Make the batter in in the morning and keep it aside.You all set for evening.Ekdum Tension Free :D

The steps look lengthy becuse I ahve entered every detail of my experiment here.But it is very easy and hastle free to make.

Serving : I was able to make 16 Dhokla Cakes with the measurements below.

INGREDIENTS :

• BATTER

1. ChickPea Flour or Basan - 1 Cup (Sifing is recommended here )
2. Plain Yogurt  - 1 Cup (Beat the yogurt and microwave for 45 seconds).It becomes to room temperature and gets little sour.
   
3. Sugar - 1 Tbsp
4. Salt for taste
5. Lime juice -  from One whole Lime (Makes around 4 Tbsp of Lime Juice)
   
6. Baking Powder - 1 - 1/2 Tsp (We are going to need it at the end)

• SWEET SYRUP

1. Water - 1 Cup
2. Sugar - 2 to 3 Tbsp
3. Salt to taste
4. Lime Juice - from Half Lime/Lemon

• TEMPERING OR TADKA

1. Oil - 3 Tbsp
2. Mustard and Cumin Seeds - 1 Tbsp each
3. Hing - A Pinch (Optional)
4. Turmeric Powder - 1/4 Tsp

• GARNISHING

1. Grated Cocnut  - 1/4 Cup (I have used the fresh one)
2. Finely Chopped cilantro - 1/4 Cup

STEPS : 

• MAKING BATTER

1. In a large bowl Take besan.Add the beaten Yogurt,Salt and Lime juice. (DO NOT add baking Powder at this point).
   
2. Mix everything well, such thatt all the lumps disappear.
3. The batter should not be too runny.The consistency should be like Idli batter or little thicker.
4. If you think you need to add little water.Use the warm water and add spoon by spoon.
   
5. Keep the batter closed for 6 hours (The time was around 10 AM in m clock when I kept the batter in the Oven for soaking and fermentation.I took out the batter at 4 PM to make the Dhokla)

• MAKING DHOKLA

1. Keep Silicone Cup Cake Moulds Ready and greased.Mine did not need greasing though.We are going to keep 6 moulds at a time in the Microwave for 2 minutes.So you can keep ready the next batch of 6 moulds with batter filled in them.
2. Now you will see that the batter is thickend so you will need few sppons of water to loosen it.Again,use the Warm water.
3. Once you get the good consistency of batter,add Baking Powder and start stirring immediately.You will bubbles when you add it.
4. Now start stirring and mixing well.You will see that batter is becoming fluffy and lighter.Let it be that way.Make sure that Baking powder is really mixed well.
   
5. Now Fill each Cup Cake mould until half with the batter as you see in pic.Keep those moulds (6 of them) in the Microwave safe palte and let it bake for 2 minutes on the highest wattage.
   
6. They are ready in 2 minutes.
   
7. Now, again keep the next batch.

• TEMPERING OR TADKA

1. Heat the Oil on medium flame.Add Cumin and Mustard Seeds and let them fry well.We do not wan them to remain raw.Or else,mustard seeds taste bitter.
2. Once they are fried well,put flame off and add Hing and urmeric Powder.
3. Tadka is Ready.

• SWEET SYRUP

1. In a bowl (Big enough such that you can easily dip Dhokla Cup cake) add Water,Salt,Sugar and Lime juice and stir well until sugar and salt are completely dessolved.
   

• SERVING DHOKLA

1. Take Dhokla out of the Silicone Mold
2. Dipping In Sweet Syrup - So instead of pouring this syrup,I did little different.Dip teh Cake in the syrup upside up for few secinds,so that syrup is well absorbed by cake and keep it in the plate. 
3. Sprinkle Cocnut and Cilantro.
4. Now sprinkle little bit of Sweet syrup (Optional)
5. Then add Tadka
6. Cupcake Dhokla is all set to serve to your loved ones :)
   

TIPS : 

• Make sure to check the wattage of your Microwave.Because time needed to bake may varry depending upon power of the Microwave.
• Youcan also garnish with finely chopped Green chillies.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

नाचणी सत्व | रागी सत्व | Ragi Malt |Ragi Satwa |Finger Millet Malt

Ragi is a nutrition rich grain.It is a good source of Calcium and Iron.Also, Ragi is a GLUTEN FREE grain. Ragi Stava is a very famos and regularly used powder for energy boosting.It is mainly given to kids and aged people to stay energised.But it is good for everybody.Also, used to recover from weakness.

Basically it is powder of sprouted Ragi.And it can be used in various ways.
NOTE: Ragi Malt and Ragi flour are NOT THE SAME.

TIME REQUIRED : It takes around 48 to 72 hours including soaking,sprouting and fianlly making the powder.

INGREDIENTS :

1. 1 Cup Ragi grain or Ragi Whole
2. 1 TeaSpoon Ghee or Clarified Butter.
   

STEPS :

• First, make sure that Ragi does not have any impurities like small stones.
• Then soak in the water for 10 to 15 hours.
• Take out all the water.
• Then Take a big plate.Spread the cheese clothe or khadi (Cotton) clothe and transfer the soaked ragi.
• Now tie the clothe and use the ramainig clothe for coveing the ragi.This helps ragi get the warmth needed for sprouting.spinkle little water over all the clothe.
• Keep in a vessel and and keep this vessel and leave it for around 24 hours atleast to get the good sprouts.
  
• You can also keep the vessel in the Oven as there is less chance of reaching the cold.
• After it is sprouted, spread the Ragi srpouts on paper for Drying.make sure you dry it in the shade.That means, do not keep in patio on in the sunlight.Give 5 to 6 hours for drying.
  

• Sprouted Ragi after completely dried in the below photo.
  
• In a Pan, add Ghee or Clarified butter.Keep Heat on madium Flame and transfer the dried Ragi Sprouts to the pan.Start sautéeing slowly.After few minutes you will start to feel the aroma of roasted Ragi.
• Roast it for 15 to 20 minutes or until you see the color has been changed to dark brown.
• Let it cool down.You can spread on the paper again to cool down as seen in the photo below.
  
• Then grind it to the powder.
• This Powder can be used with jaggery or Sugar to make the malt.
  

TIPS : 

• Time taken for Srouting may vary.
• Also, make sure you take the vessel out of Oven before in case you need to start the heat in Oven

CHUTNEY PODI - KIDS FRIENDLY

      "Podi" means powder.This Chutney podi in simple words is "Powdered lentils" with Red chillies and Curry leaves.It is a seasoning full of nutrients.
       BUT!!! The recipe I am going to share does not contain Red Chillies at all and is definitely a great option for keeds.It tastes tangy and sweet because of Tamarind and Coconut in it.
This is used as seasoning for Idli,Dosa.Also goes perfect with Rice,Chapati,Uppit/Upma.Pohe,Oats and anthing you like.

INGREDIENTS:

1. Chana Dal or Chickpea Split - 1/2 Cup
2. Urad Dal or Black Gram Split(skinless) - 1/2 Cup
3. Dry Coconut - 1/2 Cup
4. Curry Leaves - 1/2 Cup
5. Tamarind - 1Tsp
6. Salt to Taste
7. Sugar - 1 Tsp (Optional)
8. Oil - 2 Tsp (1 Tsp each Dal)

STEPS:

• With a little oil dry roast Both the Dals,Curry leaves,Coconut Powder and Tamarind.
• Roasting Coconut - No need to add oil as Coconut has oil in it.Only think to take care about is,do not over heat the pan you are roasting.Try to keep it below medium flame or else Coconut can over rost resulting in bitter taste.
• Roasting Tamarind - When all the ingredients are roasted and transfered to differnt container,Just put the flame off the pan and add tamarind.Just keep flipping for a minute or two.The heat remaining in pan is enough to raost it.
• Once the mixture cools down,add Salt and Sugar.
•  Grind everything well until you get the texture you want for Chutney.
• You can grind it to smooth Powder or you can have it Coarse.
• With little Ghee or Oil, it makes a very tasty and refreshing Seasoning.
• Can also be used dry.
  

TIPS:

• You can always add Dry Red Chillies if you like.I have not added it because this Podi is mainly for Kids.
• Mix with Cream Cheese and make delicious and healthy Cream Cheese Sandwich.