Semolina Dhokla (rava Dhokla)

Discussion in 'Recipe Central' started by GeetaKashyap, Jan 9, 2018.

  1. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    “Mmmm……yummy,’ this describes Rava dhokla appropriately. It is very easy to make. It works well for breakfast, snacks or even lunch boxes. Since we are using curd it is rich in protein, Rava provides carbs and fibre. Sesame seeds and cumin seeds provide lovely crunch apart from a variety of vitamins and minerals. Coriander and curry leaves apart from their nutritional values provide refreshing colour contrast.


    Taste-wise it is mildly spicy and tangy. It can be eaten as it is or with green chutney


    Time: 25-30 minutes

    Serves 2-3

    Yield 14-15 pieces


    Ingredients


    1 cup (120g) fine-grained semolina (Baarik rava/ chiroti rave),

    2 1 cup sour curd/ yoghurt,

    3 salt to taste,

    4 1/3 rd cup water,

    5 ½ tsp green chilli paste (to taste),

    6 ¼ tsp ginger paste,

    7 2 tsp oil,

    8 1 pouch (5g) regular ENO fruit salt.


    For tempering


    1. 2 tsp oil,

    2. ¼ tsp mustard seeds,

    3. ¼ tsp cumin seeds,

    4. ¼ tsp sesame seeds,

    5. a pinch of asafoetida,

    6. 1-2 slit green chilli,

    7. 8-9 curry leaves,

    8. 2 tsp finely chopped coriander leaves.


    Method


    1. Mix all the ingredients except fruit salt.

    2. Ensure that there are no lumps.

    3. Grease the plate/ dhokla stand in which dhokla shall be steamed.

    4. Put sufficient amount of water in the cooker/ steamer and keep it on the flame.

    5. Now add the contents of the fruit salt sachet into the batter and mix well.

    6. The quantity of the batter increases.

    7. Pour it immediately into the greased plate, close the cooker/ steamer and steam without whistle for 12-15 minutes on medium flame.

    8. To check, insert a knife or a toothpick into the dhokla and pull it out- if the knife comes out clean, it means dhokla is ready.

    9. Rest Dhokla in the cooker for 3-4 minutes before cutting it into the desired shape.

    10. For tempering, heat oil in a pan. crackle all the tempering ingredients and pour it over the dhokla pieces.

    11. Serve with green chutney.


    Note

    1. Taste of Dhokla depends on the quality of the ingredients and the balance you achieve between the various ingredients.

    *************************************************************************************
     
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  2. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    Delicious.Thanks for the recipe.
     
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  3. Archanaanchan

    Archanaanchan IL Hall of Fame

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    Geetu ... Looks so tempting :blush:
     
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  4. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    @kanaka Raghavan

    It is delicious, please try it.
     
  5. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Archu,

    Try it, it is easy, tasty and has little oil in it.
     
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  6. Archanaanchan

    Archanaanchan IL Hall of Fame

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    Sure Geeta
     
  7. BerryPine

    BerryPine Gold IL'ite

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    It must be yummy! Roasted sooji?
     
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  8. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Unroasted.
     

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