Dhokla is a vegetarian food item that originates in Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.
Here we use rava instead.
- 1 cup Fine Rava (Semolina /sooji)
- 1 cup Yogurt (beaten well)
- ½-1 cup water
- 1 table spoon oil
- 1-2 tea spoon Eno / 1 tsp baking soda
- Turmeric powder – ½ tsp
- 2 table spoon Lemon juice
- Salt to taste
- Ajwain (Omam)- ¼ tsp ( Optional)
10.Green chilli and ginger paste-2 tsp (1-2 chilli and 1 inch ginger)
- Coriander Leaves: chopped 1 tsp
- Pepper powder / chilli powder :- ½ tsp (Optional)
- Oil-1 table spoon
- Mustard seeds- ½ tsp
- Cumin ¾ tsp
- Curry leaves- 2 sprig
- Hing – ½ tsp
- Green chilli- 3 Nos slit and halved
- Coriander leave- chopped 3-4 table spoon
- Coconut Grated- 2 table spoon
- Take deep bowl and add rava, curd, salt, turmeric powder, lemon juice, water and mix well. There should not be any lumps. Add ginger – chilli paste and chopped coriander leaves and keep it to rest for 15 to 20 minutes. This is to let the rava to absorb water and expand. It will be like Idli batter.
- After 20 minutes, add enough water to stem in a steamer and heat it.
- In the meantime add eno and 1 table spoon oil. Mix it for a minute till bubbles come over the surface of the batter. Do not mix the batter for longer time. After adding eno we should not rest the batter and should cook before the action of eno ends.
- Grease a tray or plate with little oil, pour the batter. The batter should be poured only to half of the plate or tray. Sprinkle pinch of pepper or chilli powder over the batter and place in the steamer. Steam for 3-4 minutes over high flame and then 15 minutes over medium flame.
- To check if the Dhokla is ready, insert a knife or toothpick in and check it comes out clean, cook for some more time if it is not cooked.. Let it cool and and then cut it into desired shapes.
- Heat oil add mustard seeds and jeera seeds, when it sputter add green chilli hing and curry leaves and off the stove. Add the tempering over the dhokla, decorate it with coriander leaves and coconut.
- It is a good food for tiffin for children, add grated carrots, sweet corn to increase the nutritional value.
- Serve it with tomato ketchup or green coriander chutney,