Dhokla Popsicles

Instructions

1. In a medium sized bowl mix together the 2 cups of gram flour, 1 cup beaten yoghurt, salt and 1 cup of warm water. Mix thoroughly so that the batter is smooth and lump free.
2. Cover and leave the mixture aside to ferment for 3 to 4 hours. Once fermented add ½ tsp turmeric powder, ½ tsp green-chilli and ¾ tsp ginger paste. Mix and combine well.
3. Prepare the popsicle moulds by lightly brushing oil to the inner side of the mould. Pre-heat microwave oven for 2 to 3 mins on high.
4. In a small bowl whisk together 1 Tbsp lemon juice, 1 Tsp soda bicarbonate, 1 Tsp oil. Add this to the batter and mix briskly and blend well together.
5. Next pour the batter into each of the popsicle moulds. Care should be taken to fill the moulds no more than 2/3^rd of the container (as shown in the picture given ) as the batter is sure to expand while cooking. Gently place the ice cream sticks in the centre of each of the mould.
6. Now place all the moulds all together in the mould stand. Transfer the moulds to the pre-heated microwave oven ALONG with a small bowl of water. This will help in getting the desired “steamed” effect.
7. Cook in the microwave oven on High for 6 – 8 mins or until done. Some microwave ovens take a slightly longer time to cook. Adjust your time accordingly.
8. Once done, take off and cool the dhoklas in the popsicle moulds.
9. Once cooled down, gently squeeze the sides of the moulds. The dhokla sticks will slowly pop out . Be careful not to press too hard else they might tend to break. Take them out one by one and keep them on the serving platter, while we get the tempering ready.
10. For the tempering, heat rest of the oil in a small deep bottom pan. When hot add the mustard seeds, curry leaves, slit green chillies, red chilli powder. Remove once the mustard seeds starts spluttering and pour evenly over the Dhokla Popsicles.
11. Finally garnish with some chopped coriander leaves and grated coconut. Serve with tamarind-date chutney or coriander-mint chutney.