Rava Dhokla

Rava Dhokla is the most popular dish in Gujarat , Mumbai and other parts of India . Rava Dhokla is mostly known as Gujrati Dish. It can mostly be made during the festival time. Rava Dhokla to get Snack corners And Hotels also. Rava Dhokla is similar to Khaman Dhokla. It is very healthy to eat. Its taste is very delicious and soft and spongy too. It can make this Rava Dhokla easily available ingredients at home. It can make this Rava Dhokla in 15 minutes. There are many types of making this Dhokla. It is very easy to make without any putting efforts by making Rava Dhokla. Rava Dhokla is the combination of Rava and Sour Curd and some spices. Rava Dhokla serves as a snack or starter and side dish by lunch and dinner time.

Rava Dhokla
Rava Dhokla

Ingredients

  • 1 Bowl Rava (Fine Semolina)
  • 1 Bowl Whisk Curd (Sour curd)
  • 1 tsp Ginger and green chilli paste
  • 1 tsp mustard seeds
  • ½ tsp sesame seeds
  • Pinch of hing
  • 5 to 6 Curry leaves
  • 3 to 4 Green chilli (Sliced)
  • ½ Small bowl Coriander Leaves (Finely chopped)
  • 1 ½ glass water
  • 1 tsp sugar
  • 1 tsp salt
  • ¾  tsp Eno Fruit salt
  • 3 tsp of oil

Method

  • Take a bowl then add into the 1 bowl of fine Rava/ Semolina. (There is no need to roast semolina. take a raw semolina).
  • Then add into the 1 bowl of  whisk sour curd in the Rava bowl.(The semolina and curd take the same proportion). (If the Curd is not sour then add in the 1 tsp of lemon juice).
  • After that add into the 1 tsp of Ginger green chilli paste. And all to mix well. Then add into the ¼ glass of water and mix well. (Here I used ¼  glass of water. If the batter is so thick then add some more water).
  • Close the lid of the Semolina batter bowl and Keep aside for 10 minutes to puff semolina.
  • Then turn on the flame and put it on a stamer and add 1 glass of water and put a jali stand inside it. Close the lid of the stamer and boil water on medium flame.
  • Then take a steamer container and take 2 to 3 drops of oil and grease the container.
  • Then take a semolina bowl, open the lid and add into the 1 tsp of Sugar, ¾ tsp of salt and all to mix well. Then add into the 1 tsp of eno fruit salt and add 1 tsp of water all to mix well. (By using 1 tsp of water eno can activate).
  • Some Bubbles come out from the batter then Immediately Semolina batter is transferred into the Grease container and tapped to spread evenly. (After adding the eno fruit salt does not stir continuously otherwise dhokla does not make it spongy). (If the fruit salt is not available in the kitchen then take baking soda ½ tsp).
  • Then open the lid of the steamer and the semolina container can put it on stamer jali and close the lid of the steamer.
  • Steam the Rava Dhokla batter on high flame for 15 minutes.
  • After 15 minutes open the lid of the steamer and take a toothpick and check the Rava dhokla can cook or not (If the toothpick is not sticky it means rava dhokla can cook otherwise close the lid of the steamer and steam for 5 minutes).
  • Then turn off the flame and take out the Rava Dhokla container, and keep aside for some cool down.(In this method, making rava dhokla is so spongy and is not sticky).
  • Take out Rava dhokla from the container onto the plate. And took a knife and sliced it twice.
  • After that, turn on the flame and put it on a vagar or tadka pan. When tadka pan is heated then add 2 tsp oil and add 1 tsp of mustard seeds when mustard seeds is flearted then add into the pinch of hing, add 1 tsp of sesame seeds, add 5 to 6 curry leaves and add sliced green chilli and mix it.  And transfer to this tadka on Cut it Rava Dhokla. This tadka spread evenly by spoon.
  • Then Garnish with some coriander.
  • Serve this soft and spongy Rava Dhokla with Green chutney and Tamarind Chutney.
  • It can also serve Rava Dhokla at Lunchtime and Dinner time as a side dish.

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