Steamed, soft and fluffy cake made from rava. Rava Dhokla can be served for breakfast or evening snacks with mint chutney or ketchup.
YouTube link:
Ingredients: For Dhokla:
Rava/semolina - 1 cup
Buttermilk or ¾ cup curd
Asafoetida/Hing - ¼ tsp
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.
Commentaires