Ingredients

Main Ingredients

  • 2 cup fine sooji or rava or semolina (fine variety of sooji)
  • ½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle
  • 1 cup water or add as required
  • 1 teaspoon oil
  • ½ teaspoon sugar or add as per taste
  • 1 pinch turmeric powder
  • 1 to 1.25 tablespoons lemon juice – from 1 medium sized lemon
  • 1 teaspoon eno (fruit salt) or baking soda
  • salt as required

For Tempering

  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 8 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 2 to 3 tablespoons water
  • ½ tablespoon oil

For Garnish

  • 2 tablespoons chopped coriander leaves(cilantro leaves)
  • 1 to 2 tablespoons fresh grated coconut, optional

Instructions

Making Batter

  • Mix all the ingredients mentioned under the list ‘Main ingredients‘ except for the fruit salt.
  • The batter has to be slightly thicker than the idli batter.
  • Keep aside for 15-20 minutes.
  • Meanwhile add 3-4 cups water in the steamer and heat it.
  • Grease a pan with oil. Add the eno and stir briskly.
  • Don’t over do as you don’t want the air bubbles to escape.
  • Quickly pour the batter in the prepared pan.
  • Spread evenly and shake the pan to even out the batter.

Steaming Rava Dhokla

  • Keep the pan in the steamer.
  • Cover the steamer and steam for approx 18-20 minutes.
  • I used an electric steamer and steamed for exact 20 minutes.
  • Check with a toothpick to see the doneness and if the toothpick comes out clean, then the rava dhokla is ready.
  • Remove and allow to cool for 5-6 minutes.
  • You can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.

Making Tempering For Rava Dhokla

  • Heat oil in a small pan. First add the mustard seeds. Let them pop first.
  • Then add cumin and allow to crackle them.
  • Add the asafoetida, sesame seeds and curry leaves and fry for some seconds.
  • Switch off the flame. Add 2-3 tbsp water in the tempering.
  • Be careful as the oil is hot and adding water would create a splurge. So add the water carefully.
  • Pour the tempering mixture evenly over the rava dhokla.
  • Top with some chopped coriander leaves or freshly grated coconut.
  • Slice and serve them warm or cool.

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