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.
Add the rawa and mix it with the curd.
Slowly start adding water little by little to get a smooth lump-free batter of medium consistency, just like idli batter.
Add the salt, red chilli powder and the ginger-green-chilli paste.
Mix well and leave the batter to rest for a minimum of 15 minutes.
The rawa tends to soak the moisture and the batter will thicken up.
Again, add more water to adjust consistency.
Grease a 7 inches round cake tin with a teaspoon of oil.
Place a huge pan with about 2 inches of water to heat on high flame
Put a kitchen ring at the bottom.
To the dhokla batter add the Eno fruit salt and whisk quickly and vigorously.
Pour in the ready cake tin and gently place it on the ring.
Cover with a lid and cook for 10-12 minutes on high heat.
After about 10 minutes open the lid and check by inserting a toothpick in the center.
If it comes out clean, shut off the flame and remove the tin.
Let it cool for a couple of minutes.
Ready the tempering by heating 1 tablespoon oil in a pan.
Keep the flame low.
Add the mustard seeds and let them crackle.
Put in the curry leaves, hing, red chilli and the sesame seeds.
Shut off the flame and let them all cook for a few seconds.
Quickly pour this tempering on the dhoklas.
Garnish with the chopped coriander leaves.
Cut them into small squares and serve with mint-coriander chutney