Rava Dhokla Recipe | How to Make Rava Dhokla

 

How to make Rawa Dhokla
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Rava Dhokla

Rava Dhokla is a version of the famous Gujarati snack, Dhokla. Dhoklas are often made with a number of base ingredients, be it moong dal, rice flour, besan, rawa etc. This recipe is very easy to make and comes together with just a handful of ingredients easily available in our kitchens. Rawa is also very light on the palate and recommended for those with weak digestive systems.

Course Snacks
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 140 kcal
Author Anju Bhagnari

Ingredients

  • 200 grams Rawa
  • 180 grams Curd
  • 100 ml Water (use as per need)
  • 1 teaspoon Eno Fruit Salt
  • 1 teaspoon Ginger-Green-Chilli Paste
  • Salt to taste
  • ¾ teaspoon Red Chilli Powder
  • 1 tablespoon Mustard Seeds
  • 1 tablespoon White Sesame Seeds
  • 1 pinch Hing
  • 1 ½ tablespoon Oil
  • 10 Curry Leaves
  • 1 tablespoon Fresh Coriander Leaves (chopped finely)
  • 1 Whole Red Chilli

Instructions

  1. Take the curd in a bowl and whisk to a smooth paste.
  2. Add the rawa and mix it with the curd.

  3. Slowly start adding water little by little to get a smooth lump-free batter of medium consistency, just like idli batter.

  4. Add the salt, red chilli powder and the ginger-green-chilli paste.

  5. Mix well and leave the batter to rest for a minimum of 15 minutes.

  6. The rawa tends to soak the moisture and the batter will thicken up.

  7. Again, add more water to adjust consistency.

    Rawa Dhokla cooking process
  8. Grease a 7 inches round cake tin with a teaspoon of oil.

    Rawa Dhokla Mixture
  9. Place a huge pan with about 2 inches of water to heat on high flame

  10. Put a kitchen ring at the bottom.

    Steamer for Rawa Dhokla
  11. To the dhokla batter add the Eno fruit salt and whisk quickly and vigorously.

  12. Pour in the ready cake tin and gently place it on the ring.

  13. Cover with a lid and cook for 10-12 minutes on high heat.

  14. After about 10 minutes open the lid and check by inserting a toothpick in the center.

  15. If it comes out clean, shut off the flame and remove the tin.

  16. Let it cool for a couple of minutes.

  17. Ready the tempering by heating 1 tablespoon oil in a pan.

  18. Keep the flame low.

  19. Add the mustard seeds and let them crackle.

  20. Put in the curry leaves, hing, red chilli and the sesame seeds.

  21. Shut off the flame and let them all cook for a few seconds.

  22. Quickly pour this tempering on the dhoklas.

    Rawa Dhokla cooking process
  23. Garnish with the chopped coriander leaves.

  24. Cut them into small squares and serve with mint-coriander chutney

    How to make Rawa Dhokla

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2 Comments

  1. Komal
    • Kavita

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