Rava Dhokla – Marathi Recipe

Instructions

• Take rava into a bowl and add lemon juice, water to make a medium consistency batter, neither too thick nor too runny.
• No need to roast rava. Use it raw only.
• Rest the batter for about 15-20 minutes.
• Add chopped green chili, salt to taste, oil and mix everything well together.
• You can add sliced ginger if you like.
• Add Eno fruit salt and a little water to activate the eno and mix it well.
• Take a tin and grease it well with oil.
• Pour out the batter into the tin and sprinkle red chili powder on it.
• Heat up 2-3” water at the base of a steamer and put the dhokla tin in the upper pot.
• You can use a big kadhai or a pot or cooker for steaming the dhokla.
• Just add some water at the base and steam the dhokla.
• In the case of the cooker do not forget to remove the whistle.
• Cover and steam the dhokla on medium heat for about 15-20 minutes.
• Turn off the gas and let the dhokla be in the steamer for the next 10 minutes.
• Take the tin out and insert a toothpick at the center of the dhokla.
• If it comes out clean it means dhokla is steamed well.
• Let the dhokla cool down a little.
• Loosen the sides with the help of a knife and cut the dhokla into pieces.
• Heat up oil in a tadka kadhai for tadka.
• Add mustard seeds, hing, green chili and cover it for about a minute.
• Pour the tadka on the dhokla and garnish it with coriander leaves.
• Rava dhokla is already.
• Rava dhokla goes well with tamarind chutney or pungent green chili chutney.