Saturday, 4 April 2015

Instant Rava Dhokla

Thank you Anita Mokashi for a superb recipe . I made some adaptions whichh I added in capital letters in the recipe . This is a superb recipe and I was thrilled with the results.

Soft, spongy and instant rava dhokla made in just 30 minutes.
1 cup Fine Rava (sooji / semolina)
1 cup Sour Curd
1/3 cup Water
1 teaspoon Eno
1 teaspoon + 1 teaspoon Cooking Oil
For Tempering:
1 tablespoon Oil
1/2 teaspoon Mustard seeds

1/2 teaspoon Sesame Seeds (til)
A few whole red chilies
4 to 5 Curry Leaves
1 tablespoon finely chopped Fresh Coriander Leaves

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.  ( I ADDED MINCED GREEN AND RED CHILIES AND DHANIA LEAVES TO THE BATTER )
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.( I ALSO ADDED 1/2 TEASPOON BAKING POWDER  )
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. ( I DIDN'T ADD CUMIN SEEDS )
Pour prepared tempering over rava dhoklas and garnish them with chopped coriander leaves.
Recipe source food viva

Sikandalous Cuisine

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