Instant Millet Rava Dhokla
Instant Millet Rava Dhokla
Ingredients
- 1 cup millet rava/suji (semolina)
- 1 cup plant-based curd (yogurt)
- 1 tsp Eno
- 1 tbsp oil
- salt to taste
- 1/2 dried red chilli powder, to sprinkle (optional)
For Tempering
- 1 tbsp oil
- 1/4 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
Instructions
- Mix millet semolina (rava), curd, oil, and salt in a bowl.
- Whisk well and set aside for 30 minutes. (Add a little water to make batter).
- Heat the steamer by adding a glass of water on medium flame.
- Grease the thali or the steamer plate with oil.
- Just before pouring the batter into the greased thali, add the Eno.
- Stir gently and immediately pour the batter into the greased thali.
- Spread the batter in an even layer.
- Sprinkle red chilli powder on it. (Optional)
- Keep the thali in the steamer and cover the lid.
- Steam for about 12-15 minutes.
- Check with a toothpick or knife to see if the dhokla is cooked by inserting a toothpick or knife; if it comes out clean, then it's cooked.
- Remove the thali from the steamer and let it cool.
- Meanwhile, prepare the tempering.
- Heat oil in a small pan, add mustard seeds (rai), and cumin seeds (jeera); when they begin to crackle, turn off the flame.
- Pour the tempering over the dhokla and cut into square or triangle pieces.
- Serve hot with chutney.
Notes
After adding Eno to the batter, do not overmix it.
Air bubbles should not escape, so mix gently. Immediately pour the batter into greased thali after adding Eno.
Instead of Eno, you can add 1/4 tsp baking soda.
Disclaimer: Some or all allergens may not be listed