Rava dhokla
RAVA DHOKLA / INSTANT RAVA DHOKLA
VARIETIES OF DHOKLA RECIPES – https://maryzkitchen.com/?s=dhokla
INGREDIENTS FOR THE BATTER
- Rava – 1 cup
- Water – 1/2 cup [ 1 tbsp extra if needed ]
- Curd – 1 cup [ sour ]
- Ginger and green chilli paste – ½ tbsp
- Turmeric powder – ¼ tsp [optional]
- Salt as per taste
- Plain Eno powder – 1 small pkt or 1 tsp
- Lemon juice – 1 tsp
- Asafoetida – ¼ tsp
- Oil – 1 tsp
- Sugar – 1 tsp
INGREDIENTS FOR TEMPERING
- Oil – 2 tbsp [for tempering and greasing the plate]
- Mustard seeds – 1 tsp
- Til / white sesame – 2 tsp
- Curry leaves – few
- Sugar – 2 tsp
- Lime juice – 1tsp
- Water – ¼ cup
INGREDIENTS FOR GARNISHING
- Finely chopped coriander leaves – 2 tbsp
- Freshly grated coconut – 1 tbsp [optional]
PREPARATION –
- Roast the rawa on low flame for 2 – 3 minutes .[colour should not change ]
- Grease a round pan or plate which you use for steaming with oil.
- Take the rawa in a bowl. Add curd + water to it and mix well ,cover and keep aside for minimum 30 mins or more .[ I kept for 2 hrs as I had enough time ]
METHOD
STEP – 1
After 30 mins mix the batter well , so that there are no lumps.
Add turmeric powder [ optional ] , lime juice, ginger and chilli paste, asafeotida ,oil , sugar and salt.
Keep the steamer on stove
When the water starts boiling, add eno to the batter and mix well quickly so that all the batter gets evenly mixed with eno.
The batter will become bubbly and frothy.
Immediately pour the batter in the greased pan and steam it for 12 – 15 minutes on medium flame till it is done .
Start checking after 12 minutes by inserting a toothpick or knife . If the tooth pick comes out clean ,it means its done or if there is batter on the toothpick then steam it more for some time.
Once done cool it and remove it on a plate and cut it into small squares.
STEP – 2
Heat oil in a small pan.
Add mustard seeds, let it splutter.
Add the curry leaves and sesame.[it should not change colour]
Then add water + sugar.
Once it boils off the flame.
Pour this mixture evenly all over the dhokla.
Garnish with coriander leaves and coconut.
Keep aside for 10 mins for the seasoning to penetrate and reach all corners of the dhokla and make it little moist.
Serve it with green coriander chutney and sweet chutney.
NOTES –
- Instead of eno you can use 2 tsp of fruit salt or 1/2 tsp of baking soda.
- Baking soda gives a chemical or soapy taste.
- Add little turmeric as it can react with eno powder.
- I tried giving two colours to the dhokla – white and yellow .[added little turmeric before steaming ]
- Quality of rava should be good.
- You can steam it in cooker without whistles.
- You can also steam it in electric cooker .
- You can also microwave for 3 -5 minutes
- You can add green chillies while tempering.
- You can store it for 3 days in fridge.
- It is ok if you don’t ferment but fermentation will give you soft and fluffy dhoklas.[min 15 mins is required ]
- While adding the tempered mixture , try pouring over the cuts so that it reaches down also.
FOR MORE RECIPES CLICK ON THE NAMES BELOW : –
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- Wheat dosa recipe
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