Rava dhokla's are a Gujrati snack. They are steamed, soft and fluffy cakes made from semolina. Enjoy with a coriander chutney or a mint-coriander chut...
- PREP TIME: 20 minutes
- COOK TIME: 25 minutes
- SERVINGS: 4 persons
- Semolina (Suji) 2 cups
- Ginger ½ inch, finely chopped
- Green Chili 1, chopped
- Yogurt 1 cup
- Oil 1 teaspoon
- Sugar ½ teaspoon
- Turmeric ¼ teaspoon
- Lemon juice 1 tablespoon
- Water as required
- Salt 1 teaspoon
- Eno fruit salt 1 teaspoon heaped
- Mustard Seeds ½ teaspoon
- Cumin Seeds ½ teaspoon
- Sesame Seeds 1 teaspoon
- Curry Leaves 8 – 10
- Oil 2 tablespoons
- Coriander Leaves 2 tablespoons
- Fresh Coconut (grated) 2 tablespoons
- 1. Add semolina (suji), ginger, green chili, yoghurt, oil, sugar, turmeric, lemon juice and salt in a bowl. Whisk well together then add water to make a batter (should be slightly thick).
- 2. Keep aside for 10 – 15 minutes.
- 3. In the meanwhile, grease a round or square pan with oil and prepare your steamer.
- 4. Once everything is ready, add the Eno fruit salt in the batter and quickly pour the batter in the prepared pan. Shake the batter and make sure it is even.
- 5. Keep the pan in a steamer and cover and steam for 20 minutes. Remove and cool slightly.
- 6. Heat oil in a small frying pan. Add mustard seeds, cumin seeds, sesame seeds, curry leaves and stir for a few seconds. Once the mustard seeds splutter then pour over the rava dhokla.
- 7. Top with coriander leaves and coconut.
- 8. Slice and serve warm or cool.
Notes:Eno or fruit salt is used to make the batter airy. If you are unable to find Eno then use baking soda.