Instant Rava Dhokla Recipe| Suji Dhokla - Mushur Kitchen

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Instant Rava Dhokla Recipe| Suji Dhokla

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Instant Rava Dhokla Recipe|Suji Dhokla

Instant Rava Dhokla|

Dhokla made from a mixture of semolina and yogurt will be a testic food, which will remove your hunger and will also keep you healthy.

Materials Required - Ingredients for Instant Rava Dhokla

Rava (semolina) - 1 cup (200 g)
Yogurt - 1 cup (Fattened) (½ teaspoon ginger paste and 1 green chili mixed in curd)
Eco Fruit Salt - 1 Tablespoon
Salt - ¾ teaspoon or flavor
Sugar - ¾ small spoon (oven)
Oil - 2 tablespoons
Black mustard grains - ½ teaspoon
Sesame - 1 tbsp
Curry Leaf - 10-12
Green chili - 2


Method - How to make Instant Rava Dhokla

To make semolina Dhokla, take semolina in a bowl. Chopped curd (put ginger paste and green chili paste in curd and put it in a mixer jar and apply a fancy). Mix in semolina and mix it. Add little water to the batter and prepare the batter like Idli (a bit less than ½ cup in the batter has been used). The batter is ready to mix and keep it for 10 minutes.

To cook the dhokla, keep 2-3 cups of water in a large vessel to warm up. Put the stand inside the vessel, to make a Dhokla, take such a vessel in which the container of Dhokla can be kept comfortably.

After 10 minutes the batter is ready to bloom. Mix the salt and powder sugar in the batter and mix it. Now add 1 tbsp of Eola Fruit salt and 1 teaspoon of water in this batter and mix it. The batter does not have to roam too much by putting the e.no. As soon as the batter shows the bubble, the batter is bloated, stop mixing the batter.
Take a container to make the dhokla and apply this container to the oil and then smooth it. Now put the batter in this container.

Check the water kept in the kitchenware. When the water comes to boil, keep the dhokla container in it and covered the vessel and let the dhokla cook for 20 minutes.

Check Dhokla after 20 minutes, Dhokla is showing good bloated. (For the Dhokla has been fully cooked, take a knife in the Dhokla and see if the mixture does not stick in the knife, then Dhokla has been cooked). Turn the gas off.

Remove the dhokla container from the utensil and keep it on the lattice stand. Let the dhokla cool down. On cooling, separate the dhokla with the help of a knife, taking it out from the utensil. Place the plate on the container and hold it and reverse it, the dhokla will come out in the plate.

Temperate


For tempering, keep the small pan on the gas and heat it by adding 2 tablespoon oil. Put the mustard oil in a hot oil and fry it. Put 2 green chillies cut into curry leaves, sesame and length, by the stirring of mustard seeds. Turn off the gas and put the prepared tempering on a dhokle with a spoon.

Cut the dhokla into the shape of your choice, you can serve the unrivaled Dhokla in spongy and taste with peanut sauce, coconut chutney or any of your favorite chutneys. This Dhokla can be eaten without any sauce. You will love the taste of it.

suggestion


To make Dhokla, the batter should not be too thin or too thick.
Keep the dhokla cooked on high flame when the steam is getting too high, then reduce the gas to medium and cook the dhokla for 20 minutes on medium flame.
After filling the euro fruit salt, mix the batter with too much, mix just until the bubbles appear. If you put onion salt, you will keep the mixture running with a spoon for a long time, due to the departure of the air bubble, the dhokla will not flourish enough.
If you do not want to add sugar, you can remove it.

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