Rava Dhokla, Semolina Dhokla, Suji Dhokla by Tarla Dalal

Rava Dhokla,
Recipe Link :
------------------------------------------------------------------------------------------------
Tarla Dalal's Social Media Links
Tarla Dalal’s Recipes, Health and Food Articles Website |
Subscribe to Tarla Dalal's YouTube Channel |
Follow Tarla Dalal on Instagram | /
Like Facebook |
Get fab food images on Pinterest | /
Get Tarla Dalal IOS App |
Get Tarla Dalal Android App |
Join Tarla Dalal’s Google Plus |
Twitter |
----------------------------------------------------------------------------------------------------
Rava Dhokla, Semolina Dhokla, Suji Dhokla
The Rava Dhokla is quick and easy to make, without requiring any grinding or fermenting, yet it is as fluffy and tasty as you would expect a dhokla to be, making it an ideal dish to whip up for breakfast or evening tea-time . Just mix all the ingredients, let them rest for half an hour, and then steam the batter The tempering added on top of the dhokla after it is cooked is the master stroke, as in the case of any dhokla recipe. It gives the Semolina Dhokla a fabulous aroma and special flavour. Serve it with peppy green chutney to make a yummy snack.
Preparation Time: 5 minutes.
Cooking Time: 20 minutes.
Serves 4.
Soaking time: 30 minutes.
1½ cups semolina (rava/sooji)
½ cup curds (dahi)
1½ tsp green chilli paste
2 tbsp oil
Salt to taste
1½ tsp fruit salt
1 tsp mustard seeds (rai / sarson)
1 tsp sesame seeds (til)
¼ tsp asafoetida (hing)
1 tbsp finely chopped coriander (dhania)
For serving
Green chutney
1. Combine the semolina, curds, green chilli paste, 1 tbsp of oil, salt and 1½ cups of water in a deep bowl and whisk well. Cover with a lid and keep aside for 30 minutes.
2. Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
3. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
4. Steam in a steamer for 12 minutes. Keep aside.
5. Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
6. Pour the tempering over the dhoklas, sprinkle the coriander evenly over it.
7. Cool slightly andcut into equal sized squares pieces.
Serve immediately with green chutney.