Rava carrot dhokla

Name: Rava carrot dhokla
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup semolina; 1 cup curd; to taste salt; 2 medium carrots chopped and boiled; 1 tomato chopped; 1/4 tsp red chilli powder; 1 tsp eno fruit salt; for tempering:; 2 tbsp oil; 1 pinch asafoetida; 1/2 tsp mustard seeds; 1/2 tsp white sesame seeds; 2 green chillies sliced; 5-6 curry leaves; for garnishing:; as needed julienned carrots; as needed desiccated coconut; for serving:; as needed green chutney

payaljain @cook_8110556

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payaljain @cook_8110556

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Ingredients

15 minutes

4 servings

1 cupsemolina
1 cupcurd
to tastesalt
2medium carrots chopped and boiled
1tomato chopped
1/4 tspred chilli powder
1 tspeno fruit salt
for tempering:
2 tbspoil
1 pinchasafoetida
1/2 tspmustard seeds
1/2 tspwhite sesame seeds
2green chillies sliced
5-6curry leaves
for garnishing:
as neededjulienned carrots
as neededdesiccated coconut
for serving:
as neededgreen chutney

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Steps

15 minutes

1

Take semolina, curd and salt in a bowl
2

Mix well and set aside for 5 minutes
3

Meanwhile puree the carrot and tomato together
4

Add this puree to semolina mixture along with red chilli powder and whisk until smooth
5

If required add water to get desired consistency
6

Heat 2 cups of water in a steamer
7

Grease a square pan with oil and keep aside
8

Once the water in the steamer comes to boil, add eno to the dhokla mix and stir well
9

Pour the batter into the prepared pan and steam for about 10-12 minutes or till cooked
10

Remove the pan from the steamer and allow the dhokla to cool
11

For tempering:
12

Heat oil in a pan, add mustard seeds, sesame seeds and asafoetida
13

Once the seeds pop, add the green chillies and curry leaves
14

Switch off the flame and sprinkle tadka on it
15

Cut the dhoklas into pieces
16

Garnish with julienned carrots and desiccated coconut
17

Serve with chutney