Rava Dhokla

Name: Rava Dhokla
Total time: 900 s
Yield: 20-22 pieces
Cuisine: Indian
Ingredients: 1 cup rava / semolina; 1 cup thick curd; as per needed Water to make pouring consistency of batter; 1 tsp sugar; 1 tsp ginger (grated); 2 tsp oil; As per taste salt; 3/4 tsp baking soda; for tempering; 1 Tbsp oil; 1 tsp mustard seeds; 1 tsp sesame seed; pinch asafoetida; few curry leaves chopped; 2 green chilies chopped

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek18
#Dhokla
#Curd

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek18
#Dhokla
#Curd

Saved

Ingredients

12-15 mins

20-22 pieces

1 cuprava / semolina
1 cupthick curd
as per needed Water to make pouring consistency of batter
1 tspsugar
1 tspginger (grated)
2 tspoil
As per taste salt
3/4 tspbaking soda
for tempering
1 Tbspoil
1 tspmustard seeds
1 tspsesame seed
pinchasafoetida
few curry leaves chopped
2green chilies chopped

Saved

Steps

12-15 mins

1

Take a large mixing bowl and combine rava, curd, water, sugar, ginger, oil, salt. Mix well and make a thick pouring batter consistency.
2

Cover and keep aside for 30 minutes.
3

Grease the container and keep butter paper inside.
After 30 minutes, add water if necessary to make a consistency similar to idli batter. Then add baking soda. Mix well and pour into a greased container.
4

Steam the Dhokla in a steamer for 12-15 minutes on low flame. After 12 minutes, check with a toothpick. Switch off the gas. Let the Dhokla cool down completely, before unmould.
5

For Tempering:-
Heat oil in a frying pan. Add mustard seeds, sesame seeds, and asafoetida. When the mustard is cracked, add curry leaves and green chilies. Saute for a few minutes.
6

When Tempering splutters, spread it over the dhokla. Sprinkle coriander leaves, if you desired. Cut Dhokla into the desired size.
7

Serve soft and spongy Rava Dhokla.