Monday 30 September 2013

Rava/Semolina Dhokla – A Steamed Snack with the Aroma of Gujarat

For Batter
  • 2 Cups Rava/Semolina/Sooji
  • 1 1/2 Cups Curd/Yoghurt (Preferably Sour)
  • 1 Cup Butter Milk
  • 2 Tbsp Besan/Chick Pea Powder
  • 2 Tbsp Grated Carrot
  • 1/2” Ginger Piece
  • 2-3 Green Chilies
  • 1/2 Tbsp Sugar
  • 1/2 Tbsp Lemon Juice
  • 1 Tsp Red Chili Powder
  • 1 Tbsp Oil
  • 1 Tsp ENO Salt (To Make the Batter Frothy)
  • Salt to Taste
  • Water up to Requirement
For Tempering/Seasoning/Tadka
    • 1 Tbsp Sesame Seeds
    • 1 Tsp Mustard Seeds
    • 1 Tsp Cumin Seeds
    • 1 Sprig Curry Leaves
    • 1/2 Tbsp Oil
For Garnish
  • Fresh Finely Chopped Coriander Leaves
  • 2-3 Tbsp Finely Grated Coconut (Optional)
  • Now take a medium size bowl and add the Rava/Semolina & Curd/Yoghurt to it and mix them well. Please be ensure that there should be no lumps. Now after mixing them well, cover it with a lid and keep it aside for 2-3 hours. It will be better if you’ll keep the batter inside the Refrigerator for Overnight.
  • Now in the mean time make fine paste of Ginger & Green Chilies.
  • Now before preparing Dhokla, add Ginger-Green Chilies Paste, Lemon Juice, Besan, Grated Carrot, Sugar, Oil & Salt to taste to the Rava-Yoghurt Batter. Mix them well. Add Butter Milk to it to maintain Dhokla Batter Consistency. If required add some water to it but maintain the batter consistency, so that it should be like a thick Dhokla Batter.
  • Now take either a Stainless Steel Vessel or An Aluminum Round Cake Pan, so that will fit into your Pressure Cooker or Streamer(Steaming Vessel) properly. Grease the Stainless Steel Vessel or An Aluminum Round Cake Pan properly with oil.
  • Now add water to the Pressure Cooker or Steaming Vessel and allow to Steam by placing it on Gas at a Low Medium Flame. If using a Pressure Cooker, do it without putting the lid.
  • Now add the ENO Salt to the Batter & Mix it well. ENO Salt here is added to make the Batter more Frothy. Now the Batter is ready for Dhokla.
  • Pour the Batter into the Greased Statinless Steel Vessel/Aluminum Round Cake Pan, sprinkle Red Chili Powder and Place the Lid.
  • Then place the vessel in the Pressure Cooker/Steamer and steam it on high for around 15-20 mins. Then turn off the flame and allow to cool for 10 mins.
  • In the meantime while the Dhokla is cooling, get ready to prepare the Seasoning/Tempering.
  • Take a Small Pan. Heat Oil in it, add the mustard seeds to the oil and allow to splutter. After Spluttering add Cumin seeds, Sseeds, Curry Leaves and Sauté for a few secs. Turn off flame and keep it aside.
  • Now bring out the vessel from the Pressure Cooker/Steamer and use a Knife or Frying Spatula to run along the edge of the Dhokla to make it loose. Overturn the vessel on to a plate carefully and again turn it back to its original position with red chili powder on top.
  • Now pour the tempering on the top of Dhokla. Garnish it with Fresh Finely Chopped Coriander Leaves and Grated Coconut.
  • Now your Rava Dhokla is Ready. Cut it to either Square or Diagonal Shape. Serve it warm with Tomato Chutney or Tomato Ketch-up or Green Chutney made of Tamarind,Coriander leaves, Mint leaves, Sugar, Ginger and Green chilies.