Ingredients
1 cup rava / fine sooji / semolina
1/2 cup finely chopped palak/spinach
1/4 cup sweet corn kernels/ makai dana
3 green chillies finely chopped or crushed
1/2 inch ginger chopped or crushed
1/2 cup curd
3/4 cup water
Salt to taste
1 tsp ENO fruit salt
1/4 tsp red chilli powder
For the tempering;
1 tbsp oil
1 tsp mustard
1/2 tsp cumin seeds/jeera
1 tsp white sesame seeds/ til
Pinch of hing / asafoetida
1 sprig of chopped curry leaves
2 chopped green chillies (optional)
Procedure
Put Rava in a bowl, add curd and mix.
Add water, mix well and rest it for 25- 30 mins.
After 30 mins, Rava will absorb water and becomes soft.
Add salt, chopped palak and sweet corn kernels
Check the batter, if it is too thick add little water and bring to pouring consistency, like idli dosa batter.
Heat the steamer on high flame and grease one plate.
Once the water in the steamer starts boiling, add fruit salt to the batter
Once you add fruit salt batter will get bubbles and it will become fluffy.
Pour the batter into the greased plate and spread lightly
Sprinkle red chilli powder over the batter. Alternatively, you can also use crushed pepper powder too.
Steam cook dhokla on a high flame for 25 mins.
After 25 mins insert one knife and check, if it comes clean it means dhokla is done.
Turn off the flame and remove the dhokla from the steamer
For the tempering, heat oil in a pan, put mustard, jeera, sesame seeds, curry leaves, hing in it and temper it for 2 mins
Pour this temper over dhokla and your dhokla is ready to serve.
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