RAVA DHOKLA

RAVA DHOKLA

Dhokla is a popular snack which has its origins in Gujarat. It is quite easy to make and most people I know seem to like it especially when it is served with the right chutney. Elsewhere in this blog, you will find the recipe for Khaman Dhokla.

Today's recipe is for Rava Dhokla which makes for a nice evening snack. I have adapted this from Rava Dhokla in Padhu's Kitchen.

I prefer to use medium rava as distinct from other types of rava. I also use slightly sour curds as it adds to the taste. While using Eno Fruit Salt, I opt for the lemon flavoured variety but the plain one will also suffice.

I always serve Rava Dhokla with Mint Chutney and I am sure you will enjoy this yummy snack.

Ingredients:

• Medium Rava, (Semolina), 1 cup
• Curds, 1 cup
• Carrot, grated, 1/4 cup
• Green Chilli- Ginger Paste, 1 and 1/4 tsp
• Salt, as per taste
• Sugar, 1 tsp or as per taste
• Turmeric (Haldi) Powder, a pinch
• Lemon Juice, 2 tsp
• Water, 1/4 cup
• Eno Fruit Salt, 1 tsp
• Oil, 1 tsp, for greasing the thali
• Fresh Coconut Gratings, 2 tbsp, for garnishing
• Coriander leaves, finely chopped, 1 tbsp, for garnishing

For the seasoning of the Dhokla Batter:

• Oil, 2 tsp 
• Mustard Seeds, 1/2 tsp
• Asafoetida (Hing), a large pinch
• Water, 1 tbsp.

For the seasoning of the Dhokla:

• Oil, 1 tbsp
• Mustard seeds, 1 tsp
• White Sesame Seeds, (Til), 1 tsp
• Fresh Curry Leaves, a few
• Water, 2 tbsp

Method:

Mix the rava, curds, grated carrot, green chilli-ginger paste, salt, sugar, turmeric powder, and lemon juice in a bowl.
Add 1/4 cup of water and mix well to get a batter of slightly thick consistency ensuring that no lumps are formed
Allow the batter to rest for about 40 minutes
In the meantime, keep the cooker/steamer ready by heating up water.
Also, grease a thali and keep it ready.
Now, season the batter which you have rested by using the ingredients specified for Seasoning of the Batter
Add the water to this seasoning and pour the seasoning into the batter and mix well
When the water in the steamer has boiled, add the fruit salt to the batter, mix well and pour immediately into the greased thali
Place the thali in the steamer and steam the batter for about 15-20 minutes or until it is done
Test whether it is done by poking a tooth pick in the dhokla. If fully done, it should come out clean.
Allow it to cool and then cut the dhokla into pieces of the desired shape
Now do the final seasoning with the ingredients specified
Spread the seasoning evenly on the steamed dhokla
Garnish with fresh coconut gratings and finely chopped coriander leaves
Serve with mint chutney or any other green chutney of your choice

KHAMAN DHOKLA

KHAMAN DHOKLA


If you are looking for a light snack which is relatively easy to make, you need look no further than Khaman Dhokla, the popular snack from Gujarat.

This dish is made using besan (Chickpea Flour).  I know this can be made in different ways with some people adding curds too. I have used lemon flavoured Eno fruit salt in place of the conventional sodium bicarbonate.

I must thank my friend Mallika Nanda for this recipe. We found this version easy to make. It was perfect for our requirement for an evening snack that was relatively light yet very tasty.

This snack is best served with freshly made Mint and Coriander Chutney.

Ingredients:

• Besan, ( Chickpea flour) 1 cup
• Medium Rava, (Semolina) 1 tsp
• Green Chilly and Ginger Paste, 1 tsp
• Sugar, 1 tsp or more as per taste
• Salt, to taste
• Haldi, (Turmeric powder), 1/4 tsp
• Fruit Salt, 1 tsp
• Coriander Leaves, chopped, 1 tbsp
• Fresh Coconut Gratings, 1 tbsp
• Oil, for greasing the thali

For seasoning:

• Mustard 1/2 tsp
• Sesame seeds (Til) 1/2 tsp
• Curry leaves, a few
• Green Chillies, slit, 1-2
• Hing ( Asafoetida), a pinch
• Oil, 2 tsp

Method:

Mix the besan, rava, chilly ginger paste, sugar, haldi and salt in a bowl.
Add the required water to get a batter of dosa-like consistency.
Keep the pressure cooker/steamer ready by heating up water.
Add the fruit salt to the batter to help it ferment
Immediately pour the batter on to a greased thali
When the water boils, place the greased thali in the cooker
Steam this for about 20 minutes without the weight
Remove the thali from the cooker and allow it to cool
Season it with mustard seeds, til, hing, slit green chillies and curry leaves
Pour the seasoning on the khaman dhokla in the thali
Garnish with fresh coconut gratings and chopped coriander leaves
Cut into pieces of desired shape
Serve with mint and coriander chutney