- Rava Dhokla Recipe :-
1 cup Fine Rava (sooji / semolina)
1 cup Sour Curd
1/3 cup Water
1 teaspoon Eno
1 teaspoon + 1 teaspoon Cooking Oil, Salt
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Sesame Seeds (til)
1 small Green Chilli, seeded and finely chopped
4 to 5 Curry Leaves
1 tablespoon finely chopped Fresh Coriander Leaves
Directions :Mix rava, curd, water and salt in one bowl and beat until smooth. Make sure that there are no lumps. Let it set for 15-20 minutes.Add approx. 1 large glass water in steamer and heat it over medium flame. Grease its trays (thalis) with 1-teaspoon oil. Add 1 teaspoon oil and Eno in batter.
Mix well until it starts to bubble on surface or for approx. 1 minute, make sure not to over mix it.Pour it into a greased tray until its half capacity and place in steamer. Steam it for 3 minutes over high flame and then 12 minutes over medium flame.
After 15 minutes, insert knife or toothpick in it and check if it comes out clean. If it does, then it is ready. If not, then steam it 2-3 minutes more.Take out trays from steamer and let it cool for 3-4 minutes. Cut prepared suji dhokla into small squares.
Heat 1 tablespoon oil in a small pan for tempering. Add mustard seeds and cumin seeds in it. When they begin to crackle, add sesame seeds, green chilli and curry leaves and sauté for few seconds and turn off the flame.Pour prepared tempering over rava dhoklas and garnish them with chopped coriander leaves.
- Tri Coloured Dhokla :-
Rice 1/2 cup
Split black gram skinless (dhuli urad dal) 2 1/2 tablespoons
Sour yogurt 3/4 cup
Gram flour (besan) sieved1 cup
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Lemon juice 2 tablespoons
Soda bicarbonate 1/4 teaspoon
Salt to taste
Fresh coriander leaves bunch 2 medium
Fresh mint leaves bunch 1 medium
Green chillies 4-6
Sugar 1 teaspoon
Ganthia 1/4 cup
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped2 tablespoons
Coconut Coconut1/2 cup
Directions :For white dhokla grind rice and urad dal into a coarse powder. Take the powder in a bowl and add two tablespoons yogurt and three fourth cup of warm water. Mix thoroughly to make a batter of pouring consistency. Take care that no lumps are formed. Set aside to ferment for eight to ten hours.
For khaman dhokla take gram flour and turmeric powder in a bowl. Add remaining yogurt and approximately three fourth cup of warm water and mix well to avoid lumps. Set it aside to ferment for three to four hours.Heat water in a pan. Place a ring in it. Take the fermented white dhokla batter and add a mixture of half tablespoon oil, half tablespoon lemon juice and one fourth teaspoon soda bicarbonate and mix thoroughly. Add salt and mix.
Heat water in a steamer. Grease a thali and pour the white dhokla batter till half full. Place it on the ring in the pan. Keep it in the steamer, cover and steam for five minutes Grind together coriander leaves, mint leaves, green chillies, one tablespoon lemon juice, salt, sugar and ganthia to a smooth paste.
Mix the remaining lemon juice, half tablespoon oil and turmeric powder in a small bowl. Add remaining soda bicarbonate and stir to mix.Add it to the khaman batter and mix. Remove the white dhokla from the steamer and spread a thick layer of green chutney on it.
Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes or until cooked. If a skewer inserted in the dhokla comes out clean it is done.For tempering heat remaining oil in a pan and add mustard seeds. When the seeds splutter pour the tempering over the tri-coloured dhokla.Cut it into squares and serve garnished coriander leaves and scraped coconut.
- Khaman Dhokla :-
For the dhokla batter :
2 cups chickpea flour (besan)
½ tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
1 or 1.5 tsp ginger-green chili paste (adrak + hari mirch ka paste)
1 tsp lemon juice
1 tsp salt
1 or 11/4 cup water
1 tsp fruit salt/eno or ¾ tsp baking soda.
For the tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds (optional)
1 or 2 tsp sugar
1 tsp lemon juice
½ cup water
1 sprig curry leaves (kadi patta)
½ tbsp sesame seeds
¼ cup chopped coriander leaves (dhania patta)
¼ cup freshly grated coconut (optional)
Directions : Making the batter and steaming in microwave : grease a microwave safe bowl or pan with oilin a bowl or pan mix all the ingredients well except the fruit salt.add the fruit salt and gently mix it in the batter.the batter will rise.be quick and add the batter to the greased microwave safe bowl or pan.cover and microwave the batter for 2 to 3 minutes on high.check the doneness by inserting a toothpick in the dhokla.if not done, then microwave again for some seconds or minutes.remove the dhokla from the pan once warm or cooled.
Preparing the tempering : heat oil.add mustard seeds and let these pop.once they pop up, add the cumin seeds.fry for a minute. then add the rest of the ingredients for tempering except water.fry everything for a minute.add the water and once it comes to boil, immediately pour it over the steamed dhokla. Garnish with coriander leaves or grated coconut.slice the dhokla and serve with green chutney.
– Pratiksha Trivedi
Latest posts by BMS (see all)
- Can a SYBMS student change specialisation in TYBMS? - June 15, 2016
- Board Papers Not Leaked says Mumbai University. No Re-exam 🙂 - April 25, 2016
- How To Contribute And Write Articles on BMS.co.in ? - March 4, 2016