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