suji ka dhokla is much more healthier and tastier compared to the khaman dhokla.furthermore, some important tips and suggestions for a perfect rava dhokla recipe. Firstly, avoid using turmeric powder + baking agent to any dhokla recipe. the combination may turn the dhokla to red in colour. secondly, use eno fruit salt as a baking agent for this recipe. alternatively baking soda can be used as a baking agent. lastly, garnish sooji ka dhokla with coconut and if you prefer you are more than welcome to add it.
INGREDIENTS
FOR RAVA DHOKLA:
1 cup rava / bombay rava / semolina / sooji
1 cup thick curd / yogurt, slightly sour
½ tsp sugar
1 tsp ginger / adrak, grated
1 tsp chili paste
2 tsp oil
salt to taste
¼ cup water, or as required
1 tsp eno fruit salt or ¾ tsp baking soda
FOR TEMPERING:
2 tsp oil
1 tsp mustard seeds / rai
½ tsp jeera / cumin seeds
½ tsp sesame seeds / til
pinch of hing / asafoetida
few curry leaves
2 green chili, slit
2 tbsp coriander leaves, finely chopped
INSTRUCTIONS:
Firstly, in a large mixing bowl take rava and curd.
Additionally add sugar, ginger, chili paste and salt.
Mix well to form a thick batter.
Rest for 30 minutes or till rava absorbs moisture.
Further add water as required and mix well.
Get the dhokla to idli batter consistency.
Additionally add eno fruit salt.
Mix gently till the batter turns frothy.
Transfer to the greased plate.
Steam the dhokla batter for 12 minutes.
Prepare the tempering by heating oil.
Further add mustard seeds, jeera, sesame seeds and hing.
Once the mustard seeds splutter add in curry leaves and green chili.
Saute for a while and once the tempering splutters spread the tempering over dhokla.
Also sprinkle coriander leaves.
And cut the dhokla to desired shape.
Finally serve soft and spongy rava dhokla with green chutney.