- Take a large mixing bowl and combine rava, curd, water, sugar, ginger, oil, salt. Mix well and make a thick pouring batter consistency.
- Cover and keep aside for 30 minutes.
- Grease the container and keep butter paper inside. After 30 minutes, add water if necessary to make a consistency similar to idli batter. Then add baking soda. Mix well and pour into a greased container.
- Steam the Dhokla in a steamer for 12-15 minutes on low flame. After 12 minutes, check with a toothpick. Switch off the gas. Let the Dhokla cool down completely, before unmould.
- For Tempering:- Heat oil in a frying pan. Add mustard seeds, sesame seeds, and asafoetida. When the mustard is cracked, add curry leaves and green chilies. Saute for a few minutes.
- When Tempering splutters, spread it over the dhokla. Sprinkle coriander leaves, if you desired. Cut Dhokla into the desired size.
- Serve soft and spongy Rava Dhokla.
Rava Dhokla
#myrecipe
By Harshita Gupta
Mar, 14th
585
Servings
4 persons
Cook Time
25 minutes
Ingredients
6
- 8
Ingredients
- 1 cup rava / semolina, 1 cup thick curd
- Water to make pouring consistency of batter
- 1 tsp sugar ,1 tsp ginger (grated) ,2 tsp oil
- As per taste salt ,3/4 tsp baking soda
- for tempering ,1 Tbsp oil
- 1 tsp mustard seeds, 1 tsp sesame seed
- pinch asafoetida few curry leaves chopped
- 2 green chilies chopped
Instructions
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