Instant Rava Dhokla
Ingredients
- 1 cup rava/suji (semolina)
- 1 cup sour curd (yogurt)
- 1 tsp eno
- 1 tbsp oil
- Salt to taste
- ½ tsp Special Jeeravan Masala to sprinkle
For Tempering
- 1 tbsp oil
- ¼ tsp mustard seeds (rai)
- ½ tsp cumin seeeds (jeera)
Method
- Mix semolina (rava), curd, oil and salt in bowl. Whisk well and set aside for 30 minutes. (add little water to make batter).
- Heat the steamer by adding a glass of water on medium flame.
- Grease the thali or the steamer plate with oil.
- Just before pouring the batter into the greased thali, add the eno. Stir gently and immediately pour the batter into greased thali. Spread the batter in an even layer.
- Keep the thali in the steamer and cover the lid. Steam for about 12-15 minutes.
- Check with toothpick or knife to see if the dhokla is cooked by inserting toothpick or knife, if it comes out clean then it's cooked.
- Remove the thali from steamer and let it cool.
- Meanwhile, prepare the tempering.
- Heat oil in a small pan, add mustard seeds (rai) and cumin seeds (jeera) when they begin to crackle turn off the flame.
- Pour the tempering over the dhokla and cut into square or triangle pieces.
- Sprinkle Special Jain Jeeravan Masala.
- Serve hot.
Note:
- After adding eno to the batter do not over mix it. Air bubbles should not escape so mix gently
- Immediately pour the batter into greased thali after adding eno.
- Instead of eno you can add ¼ tsp baking soda.
- Don’t make the batter thin or very thick. As this will change the texture of the suji dhokla.
- Keep in mind that depending on the texture of your rava, you may need to add more water.
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