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> For any long weekends, Dhokla(khaman)(spongy salty chickpea cake) is a must for my family. So this time I decided to make this Cupcake dhokla in a Heart Shape for my hubby to thank him on this Thanksgiving. >

> > I would also like to thank Ashwini Kulkarni for sharing this creative recipe with me in a public Facebook Group, “Euphoric Delights”. The recipe came out good, and it is definitely a good one for any amateur or a beginner.
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> I added my twist by baking in heart shape molds brought from Michael’s in U.S.

INGREDIENTS:
1. Chickpea Flour(Besan) – 1 cup
2. Yogurt (dahi) – 1 cup
3. Lemon juice – 4 tbsp
4. Sugar – 1 tbsp
5. Salt – 1 tsp
6. Turmeric (Haldi) – ¹⁄₅ tsp (optional)
7. Baking powder – 1.5 tsp or 1 and ¹⁄₂ tsp
For Tempering and water —
8. Mustard seeds – ¹⁄₂ tsp
9. Curry leaves (kadhi patta / Meetha neem) -5-6
10. Green chillies split in the middle (small) – 5
11. Sugar – 2 tbsp
12. Lemon juice – 1 tbsp
13. Water – ¹⁄₂ cup
For Garnishing —
14. Freshly grated coconut or dry coconut powder – 2 tbsp
15. Fresh chopped cilantro(dhaniya) – 2 tbsp (optional)

METHOD:
| Preparation time : 6 hrs 10 mins | Cooking time : 4 mins | Makes 10 cupcakes of big heart shape|

1. Take a bowl and add the besan and whisked curd in it. Beat or whisk them well with a spoon or a whisk. Also whisk in the salt, sugar, lemon juice together.
   

2. Add the turmeric and whisked it till it gets smooth and thick.
   

3. Keep it covered in the oven(with lights on and oven switched off) or cabinet and allow it to ferment. (Don’t add the baking powder now .)
   

4. I took it out after about 7 hrs and it was darkened a bit. Now it was lighter and bubbling on the surface.

5. Prepare the cups by greasing them with non-stick cooking spray or oil. Since I used silicone cups, it wasn’t necessary for me to grease them.
   

6. Add the baking powder and mix it well with a spoon. Immediately the batter would rise and froth at the surface and the batter becomes light and fluffy.
   

7. Add this thick batter to all the cups to only half the level.
   

8. At a time place 5 cups in microwave and cook them on high power for 2 mins .

9. Take them out and check with a toothpick inserted in the center .If it comes out clean they are done ,if not again microwave them for another 30 secs and check.
   

10. Similarly place the next batch of dhoklas and cook them for 2 mins too.
    

11. After taking them out , prepare the seasoning and the water syrup. For this take a wok, (kadhai). Add the mustard seeds, let them sputter. Then add the curry leaves and green chillies and lower the heat to medium or low.Let them crackle for a while. Then add the water ,sugar ,salt and lemon juice in it.

12. Pour this hot syrup in the molds of the dhoklas and allow them to absorb it as much as they can.
    

13. Garnish them with coconut powder , green chillies and curry leaves.
    

P.S : Since I prepared in Microwave I added the baking powder, but if you are making them in a dhokla steamer, just place the cupcake liners in the steamer tray without adding any baking powder. If the dhokla is fermented well, it will puff up on its own in the steamer.

Enjoy your thanksgiving weekend with them and hot tea !! 😀