The latest experiment in my kitchen. A huge success. Internet find. Super simple, but yummy. Healthy, too. Going to be a regular fixture at home now, looks like. 🙂
Recipe adapted from here.
Here’s how I made it.
Ingredients (yields enough for 2, as a snack):
1 cup of rava (dry roasted till brown and emanating fragrance)
1 cup of sour curd (thick)
1 cup of water
A small piece of ginger (peeled and finely chopped)
1 green chilly (finely chopped)
Salt to taste
1/2 teaspoon turmeric powder
Sugar to taste
Red chilli powder to taste (if required)
1 tablespoon Eno Fruit Salt (plain)
1 small onion (very finely chopped)
1 small carrot (very finely grated)
1 tablespoon oil
A pinch of asafoetida (hing)
1 teaspoon mustard seeds
A few fresh coriander leaves (finely chopped)
1.Grind the ginger and green chilly to a paste in the mixer, using very little water.
2. In a large mixing bowl, combine the roasted rava, salt and sugar to taste, asafoetida, turmeric powder, curd, grated carrot, chopped onion, ginger-green chilly paste, red chilli powder (if using), and water. Mix well, till everything is nicely incorporated. Keep this mixture aside for about 10 minutes.
3. In the meanwhile, grease a vessel with oil and heat it in the pressure cooker.
4. Once the vessel is nice and hot, add the Eno Fruit Salt to the mixture. Mix thoroughly. Pour the batter immediately into the ready vessel.
5. Cook for about 10 minutes in pressure cooker, without the weight.
6. When the dhokla is ready, garnish with chopped coriander.
7. Heat the oil in a small pan and add the mustard seeds to it. Let them splutter. Pour this oil-and-mustard-seeds mixture over the dhokla.
8. Let the dhokla cool down a bit, before you cut slices of it.
This dhokla doesn’t really need any accompaniment, and can be served by itself. Alternatively, you could serve it with mint-coriander chutney, too.