Rava Besan Dhokla And Tomato Coriander Chutney

Name: Rava Besan Dhokla And Tomato Coriander Chutney
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Fine Rava/ semolina; 1/4 cup besan/ chickpea flour; 1 cup beaten yogurt; 1/2 cup water or buttermilk; 1 tablespoons oil; to taste Salt; Pinch turmeric powder; 1/4 teaspoon chilli powder; 1 & 1/2 teaspoon baking soda or eno fruit salt; 2 tablespoons Oil; 2 teaspoon mustard seeds; 1 teaspoon cumin seeds; 5-6 slit green chillies; 1 cup coriander leaves; 3 green chillies; 1 big tomato; 1 clove garlic; To taste Salt; 1/2 teaspoon Amchur powder (optional)

PV Iyer @pviyer79

Nagpur

#goldenapron
#5pm
Dhokla is a yummy and most loved, healthy Gujrati dish. I preferably make it as an evening snack when my children are leaving for their classes to keep them full for hours. It tastes all the more yummy when served with tangy tomato and coriander chutney.

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Ingredients

4 servings

Dhokla
1 cupFine Rava/ semolina
1/4 cupbesan/ chickpea flour
1 cupbeaten yogurt
1/2 cupwater or buttermilk
1 tablespoonsoil
to tasteSalt
Pinchturmeric powder
1/4 teaspoonchilli powder
1 & 1/2 teaspoon baking soda or eno fruit salt
Tadka
2 tablespoonsOil
2 teaspoonmustard seeds
1 teaspooncumin seeds
5-6slit green chillies
Chutney
1 cupcoriander leaves
3green chillies
1big tomato
1 clovegarlic
To tasteSalt
1/2 teaspoonAmchur powder (optional)

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Steps

1

Beat the yogurt well to make it smooth.
2

In a bowl mix together beaten yogurt, semolina, besan, chilli powder and turmeric. Mix well. Add water or buttermilk to make it thick batter. Cover and set aside for an hour.
3

Prepare a steamer by adding water in a big heavy bottom vessel, place a metal stand and keep it on flame. Or use a dhokla or Idli pan.
4

Grease the pan in which you are going to cook your dhokla batter. I have used an old round 9 inch cake tin.
5

Check the batter add salt, oil and more liquid if required.
6

The water must be steaming to place our pan in it.
7

Cook batter in 2 portions and add eno just before placing it in the steamer. Do not add all the eno at once.
8

Pour the one half of batter in the pan and place in the steamer.
9

Cover the big vessel and let it cook for 13-15 minutes on medium heat.
10

Check if it's done by inserting a skewer in the centre.
11

Prepare tadka and add over the dhokla. Let it cool for 5 minutes. Cut and serve.
12

Add all the other ingredients and grind into coarse paste
13

Roast tomato and chillies directly over the flame. Chop and add in a mixer.
14

Serve hot dhokla with tangy chutney