Rava/Semolina Dhokla

Hi all!! Rava Dhokla is made using rava and can be prepared instantly and is also very tasty. If you have guests coming over and you need to make something instantly and yet tasty this is a good option for breakfast or dinner or even as a side dish with lunch. In Gujarati families specially dhokla is very famous and constantly made but normally we have a long procedure for making the khata dhokla. This recipe is a shortcut recipe and can be made with simple ingredients. Try this simple yet delicious rava dhokla recipe at your home and surprise your family and friends.

Ingredients;

For Batter:

Rava/Semolina – 200 gms

Curd -1/2 cup

Onion (finely chopped) – 1 small

Red Chilli powder- 1 tsp

Green Chillies finely chopped- 2 pieces

Ginger paste- 1 tsp

Coriander Leaves (finely chopped) – 1/4 cup

Eno/Fruit Salt -1 tbsp

Salt as required

Water for soaking

For Tempering:

Oil – 2 tbsp

Sesame Seeds -1 tsp

Cumin seeds/ Jeera – 1 tsp

Mustard Seeds/ Rai – 1 tsp

Curry Leaves

For Sugar Syrup:

Sugar – 1 tbsp

Water for sugar syrup – 1/4 cup
Others:

Oil for greasing – 2 tbsp

Method:

1) Mix together the rava/semolina, curd, water (approximately 1 cup) and salt and soak it for 15 minutes (if you have more time you can soak it for upto an hour).

2) Now to this rava/semolina mixture add chopped green chilies, ginger paste, red chilli powder, onions and coriander leaves and mix well (if required at this stage you can add some more water around 4-5 tbsp). The batter should be bit thick and not too flowly. Lastly add the eno/fruit salt to this batter and mix it well.
3) Now, depending upon the size of your steamer, heat sufficient water in it. Then grease 1 round steel dhokla plate and pour the prepared batter into the plate. Carefully place the plate in the steamer. Cover and steam for 15 minutes. Remove from the steamer and set it aside (if you do not have dhokla steamer use a thali having sides). You can even use your cake mould.
4) If your using oven preheat the oven for 5 minutes and cook for 15 minutes at 180 degrees.

5) Boil the water for sugar syrup and add the sugar in it and dissolve the sugar. You do not need to make any string consistency just the sugar needs to dissolve.

5) Once the dhokla is cooked cut it into small squares. Do not un-mould yet. Soak the dhokla with the sugar syrup while it is warm.

6) Take oil in a small tempering bowl. To this add the cumin seeds, mustard seeds, sesame seeds and let it crackle. Then add the curry leaves and add this tempering to the dhokla from top evenly. Garnish with coriander leaves and serve with chutney.

2019-11-14-09-46-02

My Tip:

If u want to avoid eno you can add baking powder 1/2 tsp and soda bi carb 1/2 tsp to the mixture.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

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