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Preparation Time : 15
Cook Time : 15
Total Time : 30
For Batter: Fine Rava (sooji / semolina) 1 1 cups
Sour Curd 1 cups
Water 1/3 cups
Eno Fruit 1 tsp
Cooking Oil 2 tsp
Salt to taste 1 tsp
For Tempering: Oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tbsp
Sesame Seeds (til) 1/2 tsp
Green Chilli, seeded and finely chopped 1 nos
Curry Leaves 4-5 nos
finely chopped Fresh Coriander Leaves 1 tbsp
Mix rava, curd, water and salt in one bowl and beat until smooth. Make sure that there are no lumps. Let it set for 15-20 minutes.
STEP 3Pour the batter into a greased pan and steam cook for about 20 minutes or until done.
Remove the dhokla pan from steam and let it settle down to normal room temperature.
Heat the oil in a pan. Fry the mustard seeds, sesame seeds, coconut and curry leaves for about 30 to 45 seconds.
Pour the tempering over the dhokla . Cut into pieces and serve with chutney of choice
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