Ragi Veg Dhokla

Name: Ragi Veg Dhokla
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cup ragi flour; 1 cup semolina; 1 cup curd; 1.5 cups grated veggies like carrots, beetroot and capsicum; 1-2 tbsp oil; 2 sachet eno (equivalent to 2 tsp); to taste Salt; 3-4 chopped green chillies; as required Water; 1 tsp lemon juice; Tempering:; 10-12 curry leaves; 1 tsp cumin seeds; 1 tsp mustard seeds; 2-3 green chillies; 1 tbsp white sesame seeds; 1 tsp black sesame seeds; as needed Oil for tempering; Serving :; 1 tbsp Green coriander chutney; 1 tbsp Tamarind chutney

DrKhushboo Bansal @DrKhushboo_1984

Kalyan

#goldenapron
#week18
#post18

DrKhushboo Bansal @DrKhushboo_1984

Kalyan

#goldenapron
#week18
#post18

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Ingredients

15 minutes

4 servings

1.5 cupragi flour
1 cupsemolina
1 cupcurd
1.5 cupsgrated veggies like carrots, beetroot and capsicum
1-2 tbspoil
2 sacheteno (equivalent to 2 tsp)
to tasteSalt
3-4chopped green chillies
as required Water
1 tsplemon juice
Tempering:
10-12curry leaves
1 tspcumin seeds
1 tspmustard seeds
2-3green chillies
1 tbspwhite sesame seeds
1 tspblack sesame seeds
as neededOil for tempering
Serving :
1 tbspGreen coriander chutney
1 tbspTamarind chutney

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Steps

15 minutes

1

Be ready with all the ingredients.
2

Mix all the dry ingredients one by one.
3

Once mixed properly now add curd,oil and little water to make a batter. Keep aside this mixture for about 15 minutes.
4

After 15 minutes, now add more water to have the desired consistency of the batter. Note : semolina will absorb water so the batter becomes thick. After checking the consistency now finally add eno and pour 1/2 tsp lemon juice on top of it. Make sure now the batter is gently mixed only.
5

Now transfer the mixture into the greased container and place the container in a preheated kadai.cover it and let it cook on medium flame for about 12 minutes.
6

Check whether cooked with the knife. Let it cool down. Unmould the dhokla in a plate.
7

Cut into pieces and pour the tempering over it.
8

Enjoy with tamarind and green coriander chutneys.