Rava Dhokla, a steamed savory cake made from the semolina/rava and a few Indian Spices. Though i have prepared khaman dhokla regularly as our snack for tea time, this rava dhokla is totally new to me until i tried on my own a month before. I have seen this dhokla recipe in blogsphere a lot and i don't know why i haven't tried such a simple and tasty dish so far.
When i had tried this as a snack for evening tea, it became a instant hit in our home.Before trying, I had a doubt that this dhokla may not be as soft as khaman dhokla and i was completely wrong, it turned out so soft and tastes equally good in its own way.
Like Khaman dhokla, it can be prepared ahead for a get together or a party and it stays soft for few hours, if needed, warm it in microwave for few secs just before serving.To get a soft dhokla, make sure that the eno salt is fresh and active. Other than that, it's so simple and can be prepared in a jiffy.
Procedure
Notes:
When i had tried this as a snack for evening tea, it became a instant hit in our home.Before trying, I had a doubt that this dhokla may not be as soft as khaman dhokla and i was completely wrong, it turned out so soft and tastes equally good in its own way.
Like Khaman dhokla, it can be prepared ahead for a get together or a party and it stays soft for few hours, if needed, warm it in microwave for few secs just before serving.To get a soft dhokla, make sure that the eno salt is fresh and active. Other than that, it's so simple and can be prepared in a jiffy.
Rava Dhokla
Preparation Time : 30 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Rava - 1 cup
Curd - 1 cup
Water - 1/4 cup(approx)
Lemon juice - 2 tsp
Eno salt - 1/2 tsp
Salt - to taste
Sugar - 1 tsp
Ginger - 1/2 inch piece
Green chili - 2
To Temper
Oil - 1 tsp
Mustard & urad dal - 1 tsp
Asafoetida powder - 1/8 tsp
Rava - 1 cup
Curd - 1 cup
Water - 1/4 cup(approx)
Lemon juice - 2 tsp
Eno salt - 1/2 tsp
Salt - to taste
Sugar - 1 tsp
Ginger - 1/2 inch piece
Green chili - 2
To Temper
Oil - 1 tsp
Mustard & urad dal - 1 tsp
Asafoetida powder - 1/8 tsp
First take the ginger and green chili, put it in mixie/blender jar and grind into coarse mixture & keep it aside.
Take the rava in a bowl, add the curd, ginger&chili paste, salt & sugar.
Mix it well, then add the water and make it as thick batter.
Cover the bowl with lid and let it aside for 30 mins. Take the eno salt.
Measure and add the eno salt & lemon juice, now it became frothy.
Mix it all well together. Now take the pan and greased it well with oil and pour the rava batter into it.
Steam it in the steamer for 8-10 mins.
Or cook until the tooth pick inserted in the center comes out clean.
Flip the pan upside down on the plate and tap gently, the dhokla will easily come out, then cut into desired shape.
Let it cool a bit, in the mean temper the ingredients listed under "To Temper" and add it on the top.
Related:How to make Vada Pav
- Adjust the amount of green chili & ginger according to your taste.
- Instead of grinding the chili and ginger, you can chop them finely also.
- Even you can steam it in pressure cooker/pan without whistle.
- Depends on the curd thickness and water content in it, you may need more or less amount of water
- I don't have dhokla plate, so used my baking tray.
Absolutely irresistible, those porous dhoklas squares tempts me a lot. Feel like finishing that plate.
ReplyDeleteThanks Priya.
DeleteAwesome colour and the texture looks amazing..so nicely done Sandhiya..enjoyed your series!
ReplyDeleteThanks Valli.
DeleteExcellent picture composition and props. Love how the dhokla looks.
ReplyDeleteHave never tried dhokla at home... the texture looks amazing and loving the clicks too...
ReplyDeleteThanks, give it a try, i would love it for sure.
ReplyDeleteMmm love the pics and the dhokla looks delicious.
ReplyDeleteThis rawa dhokla was my lunch twice a week , but I haven’t made it since long , Love the way these Dhokla’s have turned out , nice and spongy .
ReplyDeleteI am crazy for rava dhokla. anytime I can have them with green chutney. same pinch for fork :)
ReplyDeletethis has been on my to do list for such a long time - looks great
ReplyDeletewow soft and spongy. I love the cream colour, it adds even more richness to the dish. Nicely done.
ReplyDeleteEno salts? Like what you take for indigestion?
ReplyDeleteYes, you're right, same eno salt
ReplyDelete