Dhokla is a very popular Gujarati (steamed) snack prepared with besan flour. This dhokla is prepared with sooji or semolina. I have added grated carrot to make it more healthy. You can add cooked and mashed green peas, finely chopped steamed mixed vegetables etc as per your preferences. Dhokla can be eaten for breakfast or as a snack. Today we will learn how to prepare Instant Rava Dhokla following this easy recipe.
How to make Instant Rava Dhokla
Prep time - under 5 mins
Cook time -under 20 mins
Serves - 4
Rava/sooji/semolina - 1 cup (I used ordinary white rava)
Curd - 1 cup
Ginger-green chilli paste - 1-1 1/4 tsp
Lemon Juice -2 tsp
Grated carrot -1/4 cup
Turmeric - a pinch
Water -1/4 cup
Sugar - 1/2 tsp
Plate or pan approximately 7- 8 inches in diameter-height 1 1/2 inch
Oil - 1 tsp for greasing the plate or pan
For the seasoning
Oil -1 tbsp
Mustard seeds -1/2 tsp
Hing/asafoetida - a pinch
Water -1 tbsp
Eno fruit salt - 1 1/4 tsp (plain or lemon flavor)
Final top up seasoning
Mustard seeds -1 tsp
White sesame seeds -2 tsp
Curry leaves -few tender ones
Water -2 tbsp
Fresh grated coconut
Finely chopped coriander leaves
Grease the tray and keep it ready.
In a bowl, mix together rava, curd, ginger green chilli paste, turmeric powder, lemon juice, grated carrot, salt, sugar and water to make a smooth and slightly thick batter.
Mix well and let it sit for 40-45 minutes.
After 45 minutes
Heat 1 tbsp of oil in a kadai, add mustard seeds, hing, when mustard splutters, switch off the flame, add 1 tbsp of water and then pour the seasoning over the batter and mix well. The reason for adding water to the tempering is to get soft dhoklas.
Heat water in a steamer, when water starts boiling, add Eno to the dhokla batter, mix gently, transfer the batter to the greased plate immediately and steam for 15 minutes or until it is cooked. Let it cool a little.
Run a knife around the corners of the plate/pan and invert the dhokla (see picture below). Then invert it back again and cut it into equal sized pieces. Cut only after it cools a little.
Heat oil in a kadai/pan, add mustard seeds, sesame seeds, when it splutters, add curry leaves and switch off the flame. Add 2 tbsp of water and pour seasoning evenly all over the dhokla.
Garnish with finely chopped coriander leaves and freshly grated coconut.
Serve hot with green chutney or coriander chutney or any chutney of your choice.
Note - Use slightly sour curd.
Once you add Eno fruit salt, you should steam the batter immediately.
Check out my besan dhokla and more steamed dishes
Instant Khaman Dhokla
Upma Kozhukattai (Steamed rice balls)
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