Makes 1 dish. Ingredients cup Bengal gram flour ( besan ) cup green peas , boiled 1 teaspoon ginger - green chilli paste 1 tablespoon powdered sugar cup water teaspoon citric acid (crystals) teaspoon unflavoured fruit salt salt to taste For the tempering 1 tablespoon oil 1 teaspoon mustard seeds ( rai ) 2 green chillies , finely chopped a pinch asafoetida ( hing ) 1 tablespoon water For the garnish 1 tablespoon chopped coriander 1 tablespoon grated coconut Method 1.

Pure the green peas to a smooth paste using very little water. 2.

Add all the other ingredients to the green pea paste and mix well. Add a little water, if required to get a dropping consistency.

3. Pour into a 150 mm.

(6") diameter and 25 mm. (1") high greased microwave safe dish with a lid and microwave on HIGH for 3 minutes covered.

4. Remove and let it stand for 2 minutes.

For the tempering 1. Combine the oil and the mustard seeds in a small microwave safe bowl and microwave on HIGH for 2 minutes.

2. Add the green chillies and asafoetida and microwave on HIGH for 1 more minute.

3. Remove from the microwave and add 1 tablespoon of water.

How to proceed 1. Pour the tempering over the dhoklas and cut into square pieces.

2. Garnish with the chopped coriander and grated coconut and serve hot with green chutney.

Tips VARIATION : PALAK METHI DHOKLA Replace the peas with cup of chopped palak and cup of chopped methi leaves and proceed as per the above recipe (less)