Owner's Manual

Category Weight Limit Utensil Instructions
Snacks
LuSDl
27
fof/k % 1.
2.
3.
cslu] ngh] phuh] ued] ikuh] gjh fepZ&vnjd isLV] ihyk jax] vkSj
ÝwV lkYV dks ,d lkFk vPNh rjg feyk ysaA 5-10 feuV rd j[ksaA
feJ.k dks ekbØksoso lsQ ¶ySV Xykl fM'k esa MkysaA oxZ vkSj otu
pqudj LVkVZ nck,aA
rM+ds dks <ksdyk esa Mkydj <d nsaA feuV rd j[kk jgus nsaA
dls gq, ukfj;y ls ltkdj ijkslsaA
5
Sn2
Microwave
safe flat glass dish
Dhokla
0.1 ~ 0.3 kg
For
Warm water
Besan
Curd
Green chilli & ginger paste
Fruit salt / Mitha Soda
Oil, rai, curry leaves, water
Grated coconut
Yellow colour / Haldi
Salt & sugar
Method :
1; Mix besan, curd, sugar, salt, water, green chilli-ginger
paste, yellow color, fruit salt together. Mix well. Keep for
5-10 minutes.
2. Pour the mixture in microwave safe flat glass dish. Select
category & weight & press start.
3. Add tempering to the dhokla & cover. Stand for 5
minutes. Garnish with grated coconut & serve.
0.3 kg
100 g
100 ml
4 tbsp
2 tsp
¼ tsp
0.2 kg
75 g
75 ml
3 tbsp
1½ tsp
¼ tsp
For tempering
For garnishing
As required
As per taste
0.1 kg
50 g
50 ml
2 tbsp
1 tsp
1/8 tsp
Note : •
uksV % rM+ds ds fy, ekbØksoso lsQ ckmy esa rsy] jkbZ] djh iÙkk
Mkysa vkSj feuV ds fy, ekbØksoso esa j[k nsaA rM+ds esa
ikuh MkysaA
2
•
rM+ds esa Mkyus ls igys ikuh esa pEep phu Mkydj
?kksy ysaA
2
For tempering in MWS bowl add oil, rai, curry leaves
& microwave 100% for 2 minutes. Add water to the
tempering.
Mix 2 tsp sugar to water & dissolve before adding to
the tempering.
•
•