There are many various ways of making dhokla, the best in this world is made by my mom. That's because she takes the pain to make the atta mix from scratch. But now a days we don't have that much time. So I'm sharing with you this recipe of instant rava dhokla.
INGREDIENTS
2 cups rava (semolina)
1 tbsp rice flour
1 1/2 - 2 cups buttermilk
4 tbsp sugar
salt to taste
2 tsp crushed Ginger and green chillies ( 1/2 inch ginger,2 chillies)
Juice of 1 lemon
2 tsp fruit salt
2 tbsp oil
2 tbsp curds.
Chopped corriander leaves for garnish
2 tsp oil
1 tsp mustard seed A pinch of asafoetida
METHOD
Soak the rava and rice flour in the buttermilk with salt, ginger and chilli, sugar,oil and curds for 30 mins. After 30 mins check the consistency, if it is too thick adjust with a little water. It should be pouring consistency.
Mix well. Heat a steamer..you can use an idlli cooker with idlli moulds too. Place the fruit salt over the batter, pour the lemon juice over it..beat well.
Grease the moulds, pour the batter in them...do not fill till brim. Steam for 15 mins. Check them by piercing a skewer or clean knife...if it comes out clean..the dhokla is ready.
Let it cool. Remove from the moulds. If you have used a thali to steam ..then cut pieces of your choice.
Heat oil in a small vessel add the mustard seeds and asafoetida.
Immediately pour over the dhokla. Garnish with chopped corriander leaves. Serve with mint chutney.
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