Friday, January 5, 2018

Rava Dhokla | White Dhokla | Rava Steamed Cake

Rava Dhokla, a steamed savory cake made from the semolina/rava and a few Indian Spices. Though i have prepared khaman dhokla regularly as our snack for tea time, this rava dhokla is totally new to me until i tried on my own a month before. I have seen this dhokla recipe in blogsphere a lot and i don't know why i haven't tried such a simple and tasty dish so far.

When i had tried this as a snack for evening tea, it became a instant hit in our home.Before trying, I had a doubt that this dhokla may not be as soft as khaman dhokla and i was completely wrong, it turned out so soft and tastes equally good in its own way.

Like Khaman dhokla, it can be prepared ahead for a get together or a party and it stays soft for few hours, if needed, warm it in microwave for few secs just before serving.To get a soft dhokla, make sure that the eno salt is fresh and active. Other than that, it's so simple and can be prepared in a jiffy.

Rava Dhokla

Preparation Time : 30 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: Indian

Ingredients
Rava - 1 cup
Curd - 1 cup
Water - 1/4 cup(approx)
Lemon juice - 2 tsp
Eno salt - 1/2 tsp
Salt - to taste
Sugar - 1 tsp
Ginger - 1/2 inch piece
Green chili - 2
To Temper
Oil - 1 tsp
Mustard & urad dal - 1 tsp
Asafoetida powder - 1/8 tsp

Procedure

First take the ginger and green chili, put it in mixie/blender jar and grind into coarse mixture & keep it aside.

Take the rava in a bowl, add the curd, ginger&chili paste, salt & sugar.

Mix it well, then add the water and make it as thick batter.

Cover the bowl with lid and let it aside for 30 mins. Take the eno salt.

Measure and add the eno salt & lemon juice, now it became frothy.

Mix it all well together. Now take the pan and greased it well with oil and pour the rava batter into it.

Steam it in the steamer for 8-10 mins.

Or cook until the tooth pick inserted in the center comes out clean.

Flip the pan upside down on the plate and tap gently, the dhokla will easily come out, then cut into desired shape.

Let it cool a bit, in the mean temper the ingredients listed under "To Temper" and add it on the top.

Tasty Rava Dhokla is ready !Serve it with green chutney.

Related:How to make Vada Pav

Related:How to make Dahi Papdi Chaat

Notes:

Adjust the amount of green chili & ginger according to your taste.
Instead of grinding the chili and ginger, you can chop them finely also.
Even you can steam it in pressure cooker/pan without whistle.
Depends on the curd thickness and water content in it, you may need more or less amount of water
I don't have dhokla plate, so used my baking tray.

Friday, April 17, 2015

Khaman Dhokla | Besan Dhokla

Dhokla - It's a savory steamed cake made with chickpea flour/Besan.First time,I tasted dhokla in US when we stayed there. That's weird right? Most popular indian snack,but i never tasted it in India before marriage. Now i make it regularly as our weekend tea time snack.yeah, we liked it so much. If i think of non-deep fried, tasty, easy to make (within 15 mins) snack for tea time , then immediately dhokla pop in my head.

For this dhokla, the measurement of wet ingredients(water& curd) are important,so measure everything & add it. And also use the active eno salt, otherwise ,the dhokla wont be spongy.

Ingredients
Chickpea flour/Besan - 1/2 cup
Curd - 1/4 cup
Water - 1/4 cup
Salt - as needed(1/4 tsp heaped)
Sugar - 1/2 tsp
Eno salt - 1/2 tsp heaped (Lemon flavor)
Grated coconut & chopped coriander leaves - 1 tbsp each approx for garnish

To Grind
Green chili -1
Ginger - 1/4 inch piece

To Temper
Oil - 1/4 tsp
Mustard & Urad dal - 1/2 tsp

Look,how spongy it is

Procedure
In a bowl, add the besan, sugar & salt & mix it well.

Grind the ingredients listed under "To Grind" without adding water and add into the flour.

Then add curd ,water(i washed the mixie jar with water and use it here) & mix it well without lumps

Now add the Eno salt , once it added ,the batter will raise(that is a sign,you're salt is active).Mix it well.

Then add the batter into vessel & tap it well. Put it in the idly pot with water in it.Cover it & cook it for approx 8 mins.

Cook it until the tooth pick inserted in the center will come out clean. Let it cool and then demould & cut into desired shape.

Now temper the ingredients listed under "To Temper" and add it on dhokla along with coconut & coriander leaves.

You can have this with green chutney for breakfast or evening snacks. We liked to have in the evening as it is, with steaming cup of coffee.

Note:

Adjust the amount of green chili & ginger according to your taste.
If you want bright yellow color, add pinch of turmeric powder.
Even you can steam it in pressure cooker/pan without whistle.
If you use unflavored eno salt, add 1/2 tbsp of lemon use.
Don't add more amount of water/ curd.
I don't have dhokla plate, so used my baking tray.

It's time to dig in