Quick & Fluffy Rava Dhokla RecipeVeg

1

Combine Ingredients In a large mixing bowl, add 1½ cups of semolina (rava/sooji) and ½ cup of curds (dahi).

2

Add 1½ teaspoons of green chilli paste, 1 tablespoon of oil, and salt to taste.

3

Gradually incorporate approximately 1½ cups of water. Use a whisk to mix the ingredients thoroughly until you have a smooth, well-combined batter. The exact amount of water may vary slightly depending on the quality of your semolina

4

Cover the bowl with a lid and let the mixture sit for 30 minutes. This resting time is essential for the semolina to absorb the liquid and soften.

1

While the batter is resting, start heating water in your steamer to ensure it is boiling by the time you are ready to steam.

2

Once the 30 minutes have passed, add 1½ teaspoons of fruit salt and an additional 2 teaspoons of water to the bowl.

3

Gently fold the batter to incorporate the fruit salt. Do not mix vigorously, as you want to maintain the air bubbles that create the fluffy texture.

4

Immediately pour the prepared batter into a greased 7-inch (175 mm) diameter thali. Shake the thali clockwise to ensure the batter settles in an even layer.

5

Place the thali into the preheated steamer. Cover with a lid and steam for 12 minutes. Check that the dhokla has fluffed up properly before removing.

1

In a small non-stick pan, heat the remaining 1 tablespoon of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of sesame seeds, and ¼ teaspoon of asafoetida (hing). Sauté on medium flame for about 30 seconds until the seeds pop.

2

Pour the hot tempering evenly over the steamed dhokla. Sprinkle 1 tablespoon of finely chopped fresh coriander over the top.

3

Allow the dhokla to cool slightly, then cut it into equal-sized square pieces. Serve immediately alongside a side of fresh green chutney.