Ingredients:
For Dhokla:
Rava/semolina - 1 cup
Buttermilk or ¾ cup curd
Asafoetida/Hing
salt as required
Water as required
Eno– 1 small sachet
Ginger-chili paste (½ inch ginger + 1 green chili – crushed and made into a paste) – Optional I haven’t used
For Tempering:
· Oil - 1 tbsp oil
· Mustard seeds - 1 tsp
· Hing (pinch)
· Slit Green chillies – 1
· Curry leaves
· Coriander leaves
Method:
· Take rava in a utensil, add thin buttermilk or curd (if you use curd than add water too), little salt and hing. Give it a good mix.
· Make sure that the batter consistency should be like cake batter.
· Then heat little oil, remove it from the flame and add 1 small pack of eno in the hot oil. Pour the oil and eno mixture in the rava batter.
· Stir it nicely and pour it into the greased tray. You can top it up with chilli powder or black pepper powder.
· Immediately steam it for 8-9 mins.
· Once done with the steaming, temper it with oil, mustard seeds, hing, curry leaves and coriander leaves. Serve it with mint chutney or sweet tamarind chutney.
**Secret to get the proper fluffy ones is, to pour the mixture in a warm greased tray.
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