Servings: 3

Weight Watcher Smart Points: 1

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ready In: 35 Minutes

Ingredients

  • a pinch of asafoetida (hing)
  • 1 tsp eno (fruit salt) or baking soda
  • 1 to 2 tbsp grated coconut (optional)
  • ½ tsp cumin seeds (jeera)
  • 8-10 curry leaves (kadi patta)
  • 2 tbsp chopped coriander leaves (dhania patta)
  • ½ inch ginger + 1 green chili - crushed and made into a paste in a mortar-pestle
  • ½ tsp mustard seeds (rai or sarson)
  • 1 tsp oil
  • salt as required
  • 1 tsp sesame seeds (safed til)
  • ½ tsp sugar
  • a pinch of turmeric powder (haldi)
  • 2 to 3 tbsp water
  • 1 cup water or as required
  • 2 cup fine sooji or rava or semolina

Instructions

  1. mix all the ingredients mentioned under the list 'main ingredients' except for the fruit salt.the batter has to be slightly thicker than the idli batter.keep aside for 15-20 minutes.meanwhile add 3-4 cups water in the steamer and heat it.grease a pan with oil
  2. add the eno and stir briskly.don't over do as you don't want the air bubbles to escape.quickly pour the batter in the prepared pan.spread evenly and shake the pan to even out the batter.keep the pan in the steamer.cover the steamer and steam for approx 18-20 minutes.i used an electric steamer and steamed for exact 20 minutes.check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready.remove the dhokla and allow to cool for 5-6 minutes.you can temper directly or unmould the dhokla carefully in a serving plate and then slice and then temper it.heat oil in a small pan
  3. first add the mustard seeds
  4. let them pop first.then add cumin and allow to crackle them.add the the asafoetida, sesame seeds and curry leaves and fry for some seconds.switch off the flame
  5. add 2-3 tbsp water in the tempering.be careful as the oil is hot and adding water would create a splurge
  6. so add the water carefully.pour the tempering mixture evenly over the rava dhokla.top rava dhokla with some chopped coriander leaves or freshly grated coconut.slice and serve the rava dhokla warm or cool.

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