Monday, April 17, 2017

Rava/ Sooji/ Semolina Na Dhokla

Rava dhokla, a popular Gujarati dish, is very easy to make and may be served for breakfast or as a snack. There is no soaking, grinding or fermenting involved. Just mix the rava with sour yogurt and  eno salt to make the dhokla spongy. Hope you enjoy this recipe!

Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Servings: 4

  • 1 cup rava/sooji
  • 2 tablespoons gram flour
  • 1/2 cup sour yogurt
  • 4 teaspoons green chilli paste
  • 1 teaspoon ginger paste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon roasted cumin powder
  • 1 tablespoon oil
  • 1 teaspoon Eno salt
  • Salt to taste
  • Water (a little more than 1/2 cup)
  • 1/2 cup chopped fresh coriander leaves
For tempering:
  • 2 tablespoon oil
  • 1-1/2 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • Pinch of hing (asafoetida)
  1. In a bowl, mix rava, add gram flour, green chili paste, ginger paste, salt, turmeric powder and oil. Then, mix in the yogurt and get it all to a smooth paste-like consistency.
  2. Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
  3. Prepare the steamer by adding a little water and let it come to a boil. Grease the dhokla tray (3 tier tray) or thali with oil.
  4. Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
  5. Sprinkle red chilli powder, cumin powder and chopped coriander leaves on all three trays. Steam for 10 to 12 minutes on medium heat. Check to see if it is cooked by inserting a knife and if it comes out clean, then it is ready.
  6. Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
  7. For tempering, heat the oil in small pan. Once hot, add mustard seeds and let them pop. Then, add sesame seeds and hing. Turn off the stove, drizzle the tadka over the dhokla using a spoon.
  8. Serve with green chutney.

Sunday, April 9, 2017

Rava Uttapam/ Instant Sooji Uttapam

Rava uttapam is essentially a simple pancake formed with a mixture comprised of rava and yogurt and topped with some vegetables. When you are hungry and short on time, it may be made rather quickly. You may eat this for breakfast or lunch.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

  • 1 cup rava/ sooji/ semolina
  • 1/2 cup yogurt 
  • 1 cup water
  • 1 medium onion, chopped
  • 1 medium small tomato, chopped
  • 1/4 cup green capsicum, chopped
  • 1/4 cup red capsicum, chopped
  • 1/4 cup carrot, grated
  • 1/4 cup cabbage, grated
  • 3 to 4 green chili, finely chopped
  • 1/2 cup coriander leaves, chopped
  • Oil
  • Salt to tate
  1. Soak rava in one cup of water and set aside for 10 minutes. In the meantime, chop the veggies.
  2. Add yogurt and salt to the rava mixture. Mix the batter to a not too thin or too thick consistency. If needed, add a couple of tablespoons of water to bring it to the right consistency.
  3. Grease and heat the pan. Pour a laddle of the batter and spread it gently. Sprinkle the veggies and press with a spatula.
  4. Add oil around the edges and cover with a lid. Cook on medium heat. 
  5. Cook until the rava uttapam is lightly crisp (browning bottom) and the veggies are cooked. Follow the same directions for rest of the batter.
  6. Serve hot with coconut chutney. (Check the recipe on my blog for Coconut Chutney.)
Vegetable uttapam: