Semolina (Rava) Dhokala

Name: Semolina (Rava) Dhokla
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup semolina; 1 cup curd; 2 teaspoon ginger garlic paste; 2 teaspoon oil; 1/2 teaspoon sugar; 1 teaspoon Eno fruit salt; Water as per requirement; Salt as per taste; 3 teaspoon oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1 pinch asafoetida; 7-8 curry leaves; 3 tablespoon water; 1 teaspoon sugar

Prachi Phadke Puranik @cook_24245173_PP

#CA26 #semolina

Prachi Phadke Puranik @cook_24245173_PP

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Ingredients

45 minutes

3 servings

1 cupsemolina
1 cupcurd
2 teaspoonginger garlic paste
2 teaspoonoil
1/2 teaspoonsugar
1 teaspooneno fruit salt
Water as per requirement
Salt as per taste
For Tadka
3 teaspoonoil
1/2 teaspoonmustard seeds
1/2 teaspooncumin seeds
1/4 teaspoonturmeric powder
1 pinchasafoetida
7-8curry leaves
3 tablespoonwater
1 teaspoonsugar

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Steps

45 minutes

1

Take a bowl. Add curd, sugar, crushed ginger-garlic, salt, and oil to the semolina (rava) and mix everything together.
2

Now, cover the semolina (rava) mixture and let it rest for 30 minutes. After 30 minutes, add a little water to the mixture, stir it, and then add the Eno. Once the Eno is added, pour a little more water over it to activate it. Adjust the consistency of the mixture.
3

Now, grease a container with oil. Pour the prepared mixture into it and steam it in a pressure cooker for 15 to 20 minutes without whistle; once cooled, cut it into pieces.
4

Heat oil in a small pan and add mustard seeds, cumin seeds, turmeric powder, asafoetida, and curry leaves to prepare a tempering (tadka), add water and sugar. Once the tempering has cooled down, pour it over the prepared dhokla. Serve the rava dhokla with a chutney of your choice.