Rava Dhokla

By Bithi Bhargava

Jul, 1st

633

Servings

4 persons

Cook Time

50 minutes

Ingredients

14 - 16

Ingredients

Semolina
Yoghurt
Oil
Ginger paste
Salt
Sugar
Chopped carrot
Chopped french beans
Chopped green chilles
Chopped coriander
Eno
Oil for tempering
Mustard seeds
Asafoetida
Slit green chllies
Chopped coriander

Instructions

In a bowl, mix together semolina, yoghurt, salt and sugar. Now rest the batter for an hour.
After resting, add ginger paste and chopped vegetables and mix well.
Now mix the fruit salt and oil together and add it to the prepared batter. Blend everything well.
Transfer the batter in a greased plate and steam it for 20 mins or until the toothpick comes out clean.
Cool the dhokla for about 10 mins before slicing.
Sprinkle some chopped coriander on top.
For tempering, heat oil in a ladle. Add the mustard seeds, asafoetida and split green chillies. When the spices start to splutter, remove from flame and drizzle on the dhokla.
Now slice the dhokla and enjoy with fresh chutneys of your choice.

Notes/Tips

Resting the semolina and yoghurt mixture is necessary for the semolina to soften and cook evenly.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.