Instant Rava Dhokla Recipe | By Chef Sanjyot Keer | #StayHome #WithMe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess while buttermilk is a cost-effective alternative.

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is healthier, while all-purpose flour is often cheaper.

Add the curd, green chilli and ginger in a grinding jar, and grind well to a fine and smooth texture.

Transfer to a bowl and add rava, salt, powdered sugar, methi seeds and crushed black pepper; whisk well and rest it for 15-20 minutes.

Grease the dhokla mould with oil, add water gradually and whisk well, add fruit salt just before steaming and whisk well. The batter should be semi thick in consistency; you can add water to adjust the consistency.

Add the dhokla batter in the greased mould halfway, sprinkle a pinch of black pepper powder and red chilli powder.

Steam the dhokla in a preheated steamer for 7-8 minutes. Do check it by inserting a toothpick in the centre of the idli; if the toothpick comes out clean it's done or else steam for a few more minutes and do the toothpick test.

For tempering, heat ghee / oil in a pan, add mustard seeds, curry leaves and green chillies; sauté for a few seconds and pour the tempering over the steamed dhoklas.

Cut the dhoklas in your desired shape, demould and serve with coconut chutney, mint chutney, garlic chutney or any dip of your choice.

If the dhokla is too hot, allow to cool down and then demould them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens