The idea of Dhokla popsicles came to me while wandering through some food blogs. I think it was a popsicle cake which gave me the idea to try something similar. I wanted to do something other than frozen popsicle desserts and since I was planning to do the dhoklas anyway for my blog, I said why not give the popsicle dhoklas a shot. There is no novelty in the dhokla recipe. Pretty straight forward. The only caveat is when you fill the batter into the mould make sure you fill only two thirds allowing for the batter to expand. Also, do brush the popsicle moulds with oil. I have used plastic popsicle moulds and here’s a tip for these. Once the moulds cool down, gently squeeze the sides and the dhokla sticks will pop out. Be careful not to press too hard. This a convenient and less messy way of serving the Dhoklas. It can be carried and had on the go without worrying about liquid dripping off the sides like in ice creams. Another advantage is that the popsicle shape lends itself to dipping into chutneys and sauces which go well with the Dhoklas. It was quite a novelty for my family and there is a demand for a redux of this dish. So do give it a shot and I am sure it will be liked by your loved ones as well. Happy Fooding Around!’
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Dhokla to Go
Ingredients
- 2 cups sieved Gram flour (Besan)
- 1 cup beaten Yogurt
- ½ Tsp Turmeric powder
- ½ Tsp Green chilli paste
- ¾ Tsp Ginger paste
- Salt to taste
- 2 Tbsp Oil
- 1 Tbsp Lemon juice
- 1 Tsp Soda bicarbonate
- 1 Tsp Mustard seeds 1 teaspoon
- ½ Tsp Red chilli powder (Optional)
- 10 – 12 Curry leaves (Optional)
- 2 Tbsp chopped fresh coriander leaves
- ½ cup Coconut scraped 1/2 cup
- 6 Popsicle Moulds
- 6 Ice cream sticks
Instructions
- 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.
- 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.
- 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.
- 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.
- Next pour the batter into each of the popsicle moulds. Care should be taken to fill the moulds no more than 2/3rd 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.
- 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.
- 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.
- Once done, take off and cool the dhoklas in the popsicle moulds.
- 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.
- 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.
- Finally garnish with some chopped coriander leaves and grated coconut. Serve with tamarind-date chutney or coriander-mint chutney.
Notes
This a unique, convenient and less messy way of serving Dhoklas. It can be carried and comsumed on the go without worrying about liquid (here chutneys) dripping off the sides like in ice creams. Another advantage is that the unique shape of the popsicle lends itself to dipping into chutneys and sauces which are a must-go with the Dhoklas.
Nutrition
- Serving Size: 4
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