Soft, spongy and instant rava dhokla made in just 30 minutes.  This is an amazing breakfast/snack item and belongs to the state of Gujarat in India. This recipe, being steamed is generally healthy.

Recipe Source

http://foodviva.com

(URL: http://foodviva.com/snacks-recipes/rava-dhokla-recipe/ )

Foodviva.com – Rava Dhokla

Facts about Dhokla

Be it Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla, the art of preparing each of the recipes lies in apt steaming. Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with tamarind chutney accompanied with green coriander or mint chutney. Sometimes, coconut chutney is also served along with this snack. It can be made a day earlier and stored in an air-tight container in the refrigerator and can be served to the guests on the following day-ifoodtv

Recipe Credit: Foodviva

Ingredient

For Batter

1 cup Fine Rava (sooji / semolina)

1 cup Sour Curd

1/3 cup Water

1 teaspoon Eno

1 teaspoon + 1 teaspoon Cooking Oil

Salt

For Tempering:

1 tablespoon Oil

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds

1/2 teaspoon Sesame Seeds (til)

1 small Green Chilli, seeded and finely chopped

4 to 5 Curry Leaves

1 tablespoon finely chopped Fresh Coriander Leaves

Method

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.

Add approx. 1 large glass water in steamer and heat it over medium flame. Grease its trays (thalis) with 1-teaspoon oil. Add 1 teaspoon oil and Eno in batter.

Mix well until it starts to bubble on surface or for approx. 1 minute, make sure not to over mix it.

Pour it into a greased tray until its half capacity and place in steamer. Steam it for 3 minutes over high flame and then 12 minutes over medium flame.

After 15 minutes, insert knife or toothpick in it and check if it comes out clean. If it does, then it is ready. If not, then steam it 2-3 minutes more.

Take out trays from steamer and let it cool for 3-4 minutes. Cut prepared suji dhokla into small squares.

Heat 1 tablespoon oil in a small pan for tempering. Add mustard seeds and cumin seeds in it. When they begin to crackle, add sesame seeds, green chilli and curry leaves and sauté for few seconds and turn off the flame.

Pour prepared tempering over rava dhoklas and garnish them with chopped coriander leaves.