Rava Dhokla (Server For Four)
Ingredients Methods
  • 1 cup Rava
  • 1 cup plain fat free yogurt
  • ½ tsp ground ginger
  • 2 ground green chilies
  • Salt to taste
  • 1 tsp eno powder
  • 1 tsp baking soda
  • ½ tsp sugar
  • ½ tsp ground turmeric
  • 2 tsp canola oil or vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp citric acid or lime juice
  • ½ cup water
  • 2 green chilies chopped
  • 12 curry patta leaves
  • Fresh coriander leaves
  • 2 tablespoon shredded coconut
Image Placeholder Mix rava and yogurt, cover and keep for 30 minutes. Add ginger chili paste, salt, eno, baking soda, sugar and turmeric. Place a trivet in a large saucepan, fill with water to come just below the trivet and bring to boil. Pour the batter into a greased heat proof dish so that it is about 2 cm / ¾ inches deep. When water starts boiling, place the dish on the trivet, cover and cook for about 15 minutes until the dhokla is soft and spongy. After few seconds, cut into 1 inch cubes. Heat oil and fry mustard seeds until they start cracking. Add curry patta, pieces of chili, ½ cup water with lime juice and dokhla pieces and cook further for 1 minute. Serve in a bowl and garnish with coconut and coriander.