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Rava Dhokla /Sooji Dhokla

Ingredients
For Batter
  • Fine Rava / Sooji  - 1 cup (roasted)
  • Thick Curd - 1 cup
  • Green Chilli - 1 (crushed)
  • Ginger - 1 tsp (crushed)
  • Salt - as required
  • Water - as required
  • Eno Salt - 1 tsp / 5 gms: 
For Thadka
  • Oil - 2 tbsp
  • Mustard Seeds - 1 tsp
  • Green Chilli - 2-3 (slit)
  • Curry Leaves - as required
  • Asafoetida - a pinch
  • Sugar - 2 tbsp
  • Water - 1/4 cup
For Garnishing
  • Grated coconut - 2-3 tbsp (optional)
  • Coriander Leaves (finely chopped) -  2-3 tbsp (optional)
Preparation Method
  1. Mix rava, curd, crushed green chilli, ginger, salt; make a thick batter and keep aside for 30-45 mins:
  2. When rava becomes soft, add water and make a thick batter (batter consistency should be as that of idli batter).
  3. Grease a deep bottom wide tray with ghee and keep aside.
  4. Prepare the steamer and heat it up.
  5. Add Eno salt to the rava batter, mix well, and immediately transfer to the greased tray; tap the tray 2-3 times to remove the air bubbles.
  6. Steam cook the batter for about 10-15 mins: in low flame (check by inserting a toothpick; if it comes out clean, then the dhokla is cooked).
  7. Allow the dhokla to cool down slightly and invert to the serving plate.
  8. For thadka, heat oil in a kadai, splutter mustard seed; add curry leaves, green chilies and saute till it becomes crispy. Add asafoetida powder, sugar, and water; boil the water till sugar dissolves completely.
  9. Evenly pour the thadka over the dhokla.
  10. Garnish with grated coconut and coriander leaves. 
  11. The soft, spongy Rava Dhokla is ready to serve with tamarind chutney and green chutney.
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