Product Description
Ingredients:
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200g semolina suji/ Rava
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200g yogurt
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1 tsp oil
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½ inch ginger chopped
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2 green chilies
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Pinch turmeric powder
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Salt to taste
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¾ tsp Solar baking Soda
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1 ½ tsp oil
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½ tsp mustard seeds
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Curry leaves
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Coriander leaves Freshly chopped
Method:
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Add Semolina, yogurt, ginger, green chilly, turmeric powder, and salt in a bowl.
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Mix it well for few seconds.
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Now add water, oil and mix them properly into a smooth batter. Make sure there are no lumps in it.
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Now the batter is ready. It should not be too thick or too light like dropping water. It should have medium thickness.
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Rest the batter for 15-20 minutes.
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After 15 minutes take 1 ½ glass of water in a pan and take a mold and keep it in a center of the cooker. Bring it to a boil on medium flame. Make sure that the water should start boiling before placing the mold (filled with batter) in it.
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Grease the dish all around so that Dhokla does not stick to the bottom and sides of the mold.
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Add baking soda to the batter and immediately stir it. It will bubble up
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Transfer this batter immediately into the greased pan.
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Place the mold very gently in a pan.
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Cover with the lid and cook for about 5-7 minutes on medium flame.
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Insert a toothpick or knife just to see if it is cooked properly or not. If the knife comes out clean it means the dhokla has cooked properly.
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Take out the mold and let it cool for a few minutes
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Heat oil in a pan and add mustard seed. When mustard begins to crackle add curry leaves, green chilly, and coriander leaves. Stir for a few seconds.
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Remove from the flame and pour the tempering over the prepared dhokla
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Serve with your favorite chutney.
