Green peas dhokla

I have never tried making dhoklas, though I wanted to make it from a very long time. When the microwave event was announced this month, the theme being steamed foods, I decided to try this dhoklas which I found in Tarla Dalal's microwave cooking. The addition of green peas made it nutritious.It was easy to make requiring very less preparation time. Though it did not come out very fluffy, it was soft and tasted delicious and had authentic flavour.

Ingredients-
Bengal gram/besan- 1/2 cup
Green peas- 1/2 cup boiled
Ginger green chilli paste- 1tsp
powdered sugar- 1tbsp
Water- 1/2 cup
Citric acid crystals- 1/4tsp
Unflavoured fruit salt- 3/4 tsp
salt to taste

For tempering
Oil- 1tbsp
Mustard seeds- 1tsp
green chillies- 2 finely chopped
Asafoetida/hing- a pinch
water- 1tbsp

For garnishing-
Chopped coriander- 1tbsp
grated coconut- 1tbsp

Method-
Puree the green peas to a smooth paste using very little water.
Add all the other ingredients to the paste and mix well. Add little water to get a dropping consistency.
Pour into a microwave safe dish with a lid and microwave on high for 3 minutes covered.
Remove and let it stand for 2 minutes.

For the tempering-
Combine oil and mustard seeds in a small microwavable bowl and microwave on high for 2 minutes. Add the green chillies and asafoetida and microwave on high for 1 more minute.
Remove from microwave and add 1 tbsp of water.
Pour the tempering over the dhoklas and cut in to pieces. Garnish with Coriander and coconut.
Serve hot with green chutney.
This goes to Srivalli's MEC- Steamed dishes.