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Instant Rava Dhokla; Sooji ka Dhokla

Ingredients for rava dhokla


Rava (Semolina)  Fine                       1 cup

Ginger                                                1 inch

Carrot                                                 1/5 cup

Onion                                                1/5 cup

Green beans                                      1/5 cup

Coriander leaves                              1/3 cup

Capsicum                                        1/4 cup

Eno                                                 1 tbsp

Lemon juice                                 1 tbsp

Salt to taste

For Tadka

Cooking   oil                                1 tbsp

Mustard seeds                              1/2 cup

Asafoetida (Hing)                        1/4 tbsp

Green chilli                                  3

Sesame seeds                                1/2 tbsp

Curry leaves                                 10 to 12

Fresh coconut (Grated)                 1/4 cup 


How to make rava dhokla


Add 1 cup of fine rava (Semolina) in a mixing bowl.You may roast it if you like. Add 1 tbsp lemon juice Add 3/4 cup of water mix it. Cover it and leave it for 30 to 45 minutes. Boil water in cooker or kadhai. Cover it and let it boil. Crush the green chilli and ginger fine paste. Grease a cake tin or bowl with little oil. Open the lid and whisk the batter once.

Add all the veggies onion, green beans, carrot, capsicum, coriander leaves, Add salt and mix it. Add ginger, green chilli paste add 1 tbsp of fruit salt eno 1 tbsp, 2 tbsp water mix it well. Put the batter immediately in the tin. Put the immediately to steam. Cover it and steam it for 20 minutes on medium flame. Add water if needed on the base to steam open the lid  and check it with knife Steam it for another minute/ couple of minutes if needed. Check it again  turn off the flame, take out the tin and let it cool down. Once it had cooled down un mould it. 

For Tadka 

Turn on the flame and heat a tadka pan. Add 1 tbsp oil and let it heat.  Add all the tadka ingredients, mustard seeds 1/2 tbsp, asafoetida 1/4 tbsp, green chilli 3, turn off the flame. Add sesame seeds 1/2 tbsp, curry leaves 10 to 12, mix it. Pour the tadka on the dhokla evenly garnish it with coriander leaves and fresh grated coconut. Dhokla is ready. Cut it into slices. 


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