Ingredients
- Semolina (rava): 1 cup
- Curd (yogurt): ½ cup (whisked)
- Water: ½ cup (adjust as needed)
- Ginger-green chili paste: 1 tsp
- Eno fruit salt or baking soda: ½ tsp
- Salt: to taste
- Oil: 2 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 8-10
- Green chilies: 1-2 (slit)
- Sesame seeds: ½ tsp
- Water: 2 tbsp
- Sugar: 1 tsp (optional)
Preparation
In a bowl, mix semolina, curd, water, ginger-green chili paste, salt, and oil. Whisk well to make a smooth batter. Let it rest for 10-15 minutes.
Prepare a steamer and grease a dhokla plate or tray.
Just before steaming, add Eno fruit salt or baking soda to the batter and mix gently but quickly. Pour the batter into the greased plate.
Steam the dhokla for 12-15 minutes on medium heat or until a toothpick inserted in the center comes out clean.
Allow the dhokla to cool slightly, then cut it into squares or diamonds.
For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and sesame seeds. Sauté for a few seconds.
Add water and sugar (if using) to the tempering and pour it evenly over the dhokla pieces.
Servings: Serves 3-4
Notes
- For extra softness, ensure the batter is not too thick.
- Use fresh Eno for better results; expired Eno may not make the dhokla fluffy.
- You can garnish with fresh coriander leaves and grated coconut for added flavor.
- Serve with green chutney or sweet tamarind chutney.
