I have had the best food of my life , I mean I have really enjoyed to the core different kind of delicious food during my stay of two years in Gujarat. The different kinds of chaats, icy desserts like gola , khaman, dhokla etc was so tempting and so very tasty. I experienced that real authentic taste of different chaats. This was more than 20+ years back and I still can’t forget the taste. I have had chaats after that , but none would taste the same. People like me who don’t mind a slight sweetness and a mild spiciness in their food can enjoy this type of cuisine.
And Gujarat was the place I tasted this rava dhokla for the first time. It was at a friend’s place where we had been invited for dinner. Actually , I was a little surprised that time ,being very naive about the ingredients which went into the white dhoklas. I had only seen yellow dhoklas till then. I had eaten several times in Gujarat , but after leaving the place ,I dont remember to have eaten this. It wasn’t made at my mom’s place.
But now I make this quite frequently at my place especially for breakfast. Its quite easy to make and less time consuming also. It makes quite a filling breakfast and is considered interesting by your family members if they are really bored of having upma or rava idli(almost similar) regularly!!! Okay, then unlike khaman(the yellow coloured dhokla), this one is slightly denser, its soft, but not too spongy. I hope you enjoy this one!!!
Recipe courtesy- Gujarati zaika
For green paste
- Roast the semolina for around 5-7 minutes.
- Grind the green chillies,coriander and garlic to a paste. Sprinkle few drops of water while grinding if necessary.
- Combine rava, ground paste and curd in a big bowl.
- Add the oil , salt and mix well.
- Leave it for 15 minutes.
Grease a tray/shallow round vessel for steaming.
After 15 minutes, add the fruit salt to the mixture in the bowl. It froths a little.
Pour the mixture in the greased vessel.
Place this vessel in the steamer or cooker(without weight)
Steam for around 10-15 minutes.
Remove and allow it to cool for 5 minutes.
You can invert on a plate or just leave it as such.
IngredientsDo the seasoning with the ingredients under the tempering.
- Pour the seasoning on the steamed dhokla/cake.
- Cut the dhokla with a knife.
- Serve with tomato sauc
e or some green chutney.