Rava dhokla recipe

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Rava Dhokla is a variation of the traditional dhokla recipe that uses semolina (rava) instead of chickpea flour. It is a quick and easy snack that can be prepared in no time. Here's a recipe to make Rava Dhokla:



Ingredients: For the batter:

  • 1 cup fine semolina (rava)
  • 1/4 cup yogurt (plain curd)
  • 1/4 cup water
  • 1 tablespoon oil
  • 1 teaspoon ginger-green chili paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon fruit salt (eno)

For the tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 2-3 green chilies, slit
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1/4 cup water
  • 2 tablespoons chopped coriander leaves
  • Grated coconut for garnishing (optional)

Instructions:

  1. In a mixing bowl, add semolina, yogurt, water, oil, ginger-green chili paste, salt, and sugar. Mix well to form a smooth batter. The batter should be of pouring consistency. If needed, adjust the consistency by adding a little more water.
  2. Set aside the batter for 15-20 minutes to allow the semolina to absorb the moisture.
  3. Meanwhile, grease a round or square baking dish or a thali with oil.
  4. After the resting time, check the consistency of the batter. If it has become thick, add a little water and mix well.
  5. Just before steaming, add fruit salt (eno) to the batter. Mix gently in one direction until the batter becomes frothy.
  6. Immediately pour the batter into the greased dish and spread it evenly.
  7. Steam the batter in a steamer for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Once cooked, remove the dhokla from the steamer and let it cool for a few minutes.
  9. Cut the dhokla into square or diamond-shaped pieces.
  10. For the tempering, heat oil in a small pan. Add mustard seeds and let them crackle. Then add sesame seeds, green chilies, asafoetida, and curry leaves. Stir-fry for a few seconds.
  11. Add water to the tempering and bring it to a boil. Pour this tempering mixture over the cut dhokla pieces.
  12. Garnish with chopped coriander leaves and grated coconut (if using).
  13. Allow the dhokla to absorb the tempering for a few minutes before serving.
  14. Serve the Rava Dhokla warm with green chutney or tamarind chutney.

Rava Dhokla is a light and fluffy snack that can be enjoyed as a breakfast item, a tea-time snack, or as a part of a meal. It is best served fresh and warm.

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