Sunday, June 2, 2013

RAVA Dhokla

For three servings


Sour Curd-3/4 cup.
Turmeric  powder-1/2 Teaspoon
Baking soda-1/4 tea spoon.
Green chillis-2 to three. (finely chopped)
Ginger grated 1/2 inch. (smash or grate)
Lemon Juice 1 table spoon.
Sugar water 1 table spoon for garnishing.
Asafoetida pinch. 
Salt to taste.

For Tempering

Oil- 1 table spoon.
Mustard seeds-1teaspoon.
Curry leaves few

Make it this way:

Mix Rava, sour curd, salt, baking soda, green chilles and keep it aside for 60 minutes. Add little bit curd for the consistency of batter.
Grease a plate and pour the mix and steam it. (you can use pressure cooker, add water in the bottom and keep  a stand and place the plate on it)
Take out the plate after it is steamed well.
 Let it cool for 5 minutes.
Take out the Dhokla from the plate using knife, and make pieces the way you like it.

Pour 2 spoons of sugar water on Doklas
In a tempering spoon, take oil  and  add mustard after it cracks, add asafoetida, curry leaves and pour it on the dhoklas and serve with green chutney.

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