Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
- 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
- 2 tablespoon oil
- 1-1/2 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- Pinch of hing (asafoetida)
- 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.
- Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
- 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.
- Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
- 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.
- Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
- 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.
- Serve with green chutney.