Ingredients:
- 1 cup rava / semolina (coarse)
- 1 cup rava / semolina (fine)
- 1 cup curd
- 2 chilli (finely chopped)
- 1 tsp ginger paste
- 1 tsp sugar
- ¾ tsp salt
- pinch hing
- ½ cup water
- 1 tsp eno fruit salt
For tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- 2 tbsp sesame
- 2 chilli
- few curry leaves
- pinch hing
- ¼ cup water
- 1 tsp sugar
- ¼ tsp salt
- 1 tsp lemon juice
- 2 tbsp coconut (grated)
- 2 tbsp coriander (finely chopped)
Method:
- In a large bowl take 1 cup coarse rava(sooji) ,1 cup fine rava (sooji)
- Add 1 cup curd, 2 chilli, 1 tsp ginger paste, 1 tsp sugar, ¾ tsp salt and pinch hing.
- Mix well making sure everything is well combined.Now add ½ cup water and mix well.
- Cand rest for 20 minutes or until the rava is soaked well.
- Further, add 1 tsp eno fruit salt and mix gently.The batter turns frothy.
- Pour the batter immediately into a vessel. make sure to grease and line with butter paper to prevent from sticking.
- Place in the steamer and steam for 20 minutes or until the toothpick inserted comes clean.
- To prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin, 2 tbsp sesame, 2 chilli, few curry leaves and pinch hing.
- Add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice. Mix well and get to a boil.
- Pour the tempering over the dhokla.
- Top with 2 tbsp coconut and 2 tbsp coriander.
- Finally, enjoy instant rava dhokla with green chutney.