Prep Time: 5 Minutes
Cook Time: 20 Minutes
For the Mix:
- Rava (Semolina): 1 Cup
- Plain Curd (yogurt): ½ Cup
- Water: ½ Cup or as required
- Salt: ½ Teaspoon
- Ginger, green chili: 1 teaspoon crushed or paste
- Turmeric powder: ¼ Teaspoon (optional)
- Hing(Asafoetida): 1 pinch
- Eno or fruit salt or cooking soda: 1 ½ teaspoon
- Oil: 1 tablespoon
- Curry leaves: 6-8
- Mustard Seeds: 1 Teaspoon
- Sugar: 1 Teaspoon
- Water: 2 tablespoons
- Green chilies: 3-4, cut each, length-wise in to 2 pieces
- Fresh Coriander leaves: 1 tablespoon
- Grated Coconut: 1 tablespoon
- Add rava, curd, salt, hing, turmeric powder, ginger chili paste and water and make a smooth batter with a thick dropping consistency.
- Grease a pan in which dhokla will be steamed. Pan should almost be double in size as the batter will rise up while steaming.
- Add Eno in the batter and mix it softly.
- Shift the batter to the greased pan.
- Steam the dhokla for 15-20 minutes in high heat.
- To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turf off the heat.
- Cut the dhokla into square pieces using knife.
- Add the tempering on top of the dhokla pieces and leave it for 2-3 minutes.
- Garnish with fresh coriander leaves and grated coconut.
- You may microwave the batter in a microwave safe bowl for 5 minutes without lid.