Posted in Breakfast, Recipes, Snacks, Traditional Gujarati Recipes

Rava Dhokla ~ because true Gujaratis don’t need an excuse to make Dhoklas!

Okay, not that I am trying to reinforce any clichés or stereotypes here ( blame Bollywood, I am how do you have the heart to call Dhokla, Fafda, Havdvo, Thepla as missiles??? ) No, we do not eat Theplas everyday. No, we do not break into Garbas at the drop of the hat ( well, anytime IS Garba Time, but we don’t do it that way! ) Anyway, like a true blue Gujarati ( Gujjus is cute, but ain’t as sweet as Gujarati 😀 ), I love all my dhoklas and khaman. There are so many variants, that I assure you that you will never be bored. And so, I was amazed at why it took me so long to make this instant version using semolina. It is so easy to put together with some very basic pantry staples. It can be easily put together for breakfast, or when they are surprise guests or when you are planning an elaborate thali and are looking for something savory, yet not too heavy, on the platter (we Gujaratis call the savory snack as the part of the thali as Farsaan). Also, if you have exceeded your quota of pakoras and bhajiyas for the week, this is also the perfect rainy day snack to accompany your chai! 🙂

Instant Rava Dhoklas with Cutting Chai for breakfast – Breakfast 79 of #100happybreakfasts ! With 30 mins of resting time is the only prep you need, Rava Dhoklas definitely make it to the list of quick breakfasts. The batter consists of semolina mixed with curd and flavoured with salt, ginger-green chilli paste and pinch of fruit salt/Eno (optional). The tempering is mustard seeds and sesame seeds with a pinch of asafoetida crackled in oil with some curry leaves. Now off to polishing them off… Brb! Recipe: Take 1/2 a cup of Semolina (Rava/Sooji) in a bowl. Add 1 tsp of ginger-green chilli paste, salt to taste, some chopped coriander, 1 tsp oil and 1/4th cup of curd. Mix well. Add some lukewarm water gradually, between 1/4 th to 1/2 a cup, and mix well into a smooth, lump free batter. Let it rest, covered, for about 30 minutes. When are ready to steam, bring the water to a boil in your steamer/any vessel you want to use for steaming. Now add 1/2 tsp of Eno (fruit salt) and gently stir it. Don't stir vigorously or else the froth will be lost, just mix all the Eno with the batter. Immediately, pour in a thali/plate and steam for 12-15 mins. Don't lose anytime after you add Eno, or else the Dhokla might turn hard. Once the dhokla is done, you can insert a toothpick or a knife and if it comes clean, it's done, remove the thali and let it cook down for 5 minutes. Make a tempering of 1 tbsp of oil, 1/4 th tsp each of mustard seeds and sesame seeds, a pinch of asafoetida and a few curry leaves and pour it over the dhokla. Remove using a flat spatula and serve! 😊 #ravadhokla #whatsforbreakfast #meatlessmondays #breakfasttime #gujaraticuisine #dhokla #healthybreakfastclub #srujans100happybreakfasts #cuttingchai #desibreakfast #indianbreakfast

A post shared by Srujan Desai (@d.srujan) on

Recipe: Serves 2-3

Ingredients:

  • 1/2 cup of Semolina/Rava/Sooji,
  • 1 tsp ginger-green chilli paste,
  • 1 tsp + 1 tbsp of oil, (sunflower,peanut,sesame, olive oil, any of these will work well)
  • salt to taste,
  • a small handful of chopped coriander,
  • 1/4th cup of curd
  • Lukewarm water, as needed
  • 1/2 tsp of Eno (fruit salt) or 1/4th tsp of baking soda,
  • 1/4 th tsp mustard seeds,
  • 1/4 th tsp sesame seeds,
  • a pinch of asafoetida (optional) and
  • a few curry leaves

Method:

  1. Take the Semolina (Rava/Sooji) in a bowl. Add ginger-green chilli paste, salt, chopped coriander, oil and curd. Mix well.
  2. Add some lukewarm water gradually, between 1/4 th to 1/2 a cup, and mix well into a smooth, lump free batter. Let it rest, covered, for about 30 minutes.
  3. When you are ready to steam, bring the water to a boil in your steamer/any vessel you want to use for steaming.
  4. Now add Eno (fruit salt) to the batter and gently stir it. Don’t stir vigorously or else the froth will be lost, just mix all the Eno with the batter. Immediately, pour in a thali/plate and steam for 12-15 mins. Don’t lose any time after you add Eno, or else the Dhokla might turn hard.
  5. Once the dhokla is done, you can insert a toothpick or a knife and if it comes clean, it’s done, remove the thali and let it cook down for 5 minutes.
  6. Make a tempering of 1 tbsp of oil,  each of mustard seeds and sesame seeds, asafoetida and a few curry leaves and pour it over the dhokla. Remove using a flat spatula and serve hot with a chutney/sauce of your choice and garam chai! 😊
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