Dhokla

Name: Dhokla
Cuisine: Indian
Ingredients: 1 cup rava / bombay rava / semolina / sooji; 1 cup thick curd / yoghurt , slightly sour; 1 tsp ginger / adrak, grated; 1/2 tsp sugar; 1 tsp chili paste; 2 tsp oil; to taste salt; 1/4 cup water, or as required; 1 tsp eno fruit salt or ¾ tsp baking soda; 1 tsp eno fruit salt or ¾ tsp baking soda; 1/2 tsp jeera / cumin seeds; 1/2 tsp sesame seeds / til; pinch hing / asafoetida; leaves few curry; 2 green chili, slit; 2 tbsp coriander leaves, finely chopped

Sheetal Varshney @cook_25394647

#ACF
#favouriterecepie
#post_3

Sheetal Varshney @cook_25394647

#ACF
#favouriterecepie
#post_3

Saved

Ingredients

1 cuprava / bombay rava / semolina / sooji
1 cupthick curd / yoghurt , slightly sour
1 tspginger / adrak, grated
1/2 tspsugar
1 tspchili paste
2 tspoil
to tastesalt
1/4 cupwater, or as required
1 tspeno fruit salt or ¾ tsp baking soda
1 tspeno fruit salt or ¾ tsp baking soda
1/2 tspjeera / cumin seeds
1/2 tspsesame seeds / til
pinchhing / asafoetida
leavesfew curry
2green chili, slit
2 tbspcoriander leaves, finely chopped

Saved

Steps

1

Firstly, in a large mixing bowl take rava
2

Also add 1 cup thick curd. alternatively add buttermilk, but make sure to add as required.
3

Additionally add sugar, ginger, chili paste and salt.
4

Mix well to form a thick batter. add extra curd if required.
5

Rest for 30 minutes or till rava absorbs moisture.
6

Further add water as required and mix well.
7

Get the dhokla to idli batter consistency
8

Additionally add eno fruit salt. you can alternatively use a pinch of baking soda.
9

Mix gently till the batter turns frothy
10

And further tap twice to remove any air bubbles present in it.
11

Immediately steam the dhokla batter for 12 minutes on medium flame or till the dhokla gets cooked completely.
12

Now cool the dhokla for 5 minutes and then unmolded it.
13

Prepare the tempering by heating oil.
14

Further add mustard seeds, jeera, sesame seeds and hing
15

Once the mustard seeds splutter add in curry leaves and green chili.
16

Saute for a while and once the tempering splutters spread the tempering over dhokla.
17

Also sprinkle coriander leaves
18

And cut the dhokla to desired shape.
19

Finally serve soft and spongy rava dhokla with green chutney.