Instant Rava Dhokla
Rava Dhokla is one of my favourites. My mum makes the best of these, which I always cherish. It’s not easy to recreate how flawlessly she manages to get the same amazing taste every single time, which is absolutely delicious and mouthwatering, however, I like to try it every now and then.
This recipe is really an instant one, you don’t have to do any preparations beforehand. if you have half an hour with you, then it’s definitely yours for the day.
Dhokla could be your guilty pleasure, you may have it as much as you want without the calorie clock ticking in your mind. Rava dhokla is cooked by steaming the curd and rava/ semolina mixture. To give it a final touch it’s tampered with curry leaves and chilies. It’s usually served with peanut chutney in my house. You can surely choose to go for coconut chutney as well.
It can be a perfect Breakfast recipe. Your kids and family are going to love it as much as we do in my family.
Let’s jump to the recipe
Rava/ Semolina- slightly roasted – 2 cups
Curd- sour (2 cups)
Salt- as per taste
Baking Soda- 1/2 tsp
Water- for maintaining the consistency of the batter.
Curry leaves – few
Rai, Dry red chillies- for Tadka/ tempering.
First of all, we would add a kadhai to the gas stove and dry roast the semolina for removing any moisture and getting that earthy flavour.
Next, take out the roasted semolina into a large bowl and add sour curd to it. (curd must be half the amount of semolina/rava).
Add all the ingredients like sugar, salt and water (except soda) and maintain the thick consistency of the batter.
Leave the batter for 10-20 minutes.
Meanwhile, you can keep the water for boil in a wok or large container.
Now after 20 minutes, Take a plate/thali that fits the container of water, grease it with oil thoroughly.
At this point add the baking soda to the mixture and mix quickly.
Pour the batter onto the greased plates and fit over the container, cover it and let it cook for 15 minutes.
You can use the rice cooker for steaming the dhokla’s or you can also make it in the idli maker. But if you do not have any of these you can surely do the method explained above.
After 15 minutes take out the plate of steamed dhokla.
In a thadka pan, add some oil, crackle the dry red chillies along with rai/ small mustard seeds and curry leaves, and add it over the steamed cake of dhokla.
Cut in the desired shape and serve with peanut chutney.