October 15, 2010

Rava Dhokla


•1 cup Rava
•1 cup yogurt
•1/4 cup water as needed
•1/4 teaspoon salt
•2 teaspoon lemon juice
•Pinch of turmeric (haldi)
•1 green chili finely chopped
•2 tablespoon fine chopped cilantro (hara dhania)
•1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)

For seasoning:

•2 tablespoons of oil
•1/2 teaspoon black mustard seed
•2 green peppers chopped into about 1/4 inch pieces


1.Mix the rava, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
2.Mix well so that no lumps are formed and the batter is of pouring consistency.
3.Allow batter to rest for an hour.
4.Grease the pan for steaming and set aside.
5.Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
6.Quickly pour batter into a greased pan for steam.
7.Steam for about 10 minutes on medium heat.
8.Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
9.Turn of the heat and let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

1.Heat the oil in a small pan on medium heat.
2.Add mustard seeds after seeds cracke add green chili stir for few seconds.
3.Pour seasoning over the Dhokla. Serve with green chutney.

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