Rava Besan Dhokla Recipe, a famous Gujarati snack, is now not restricted to Gujarati families only; but is popular and loved by everyone all over India.An easy snack to cook, light in eating, and quick to digest. This rava besan dhokla recipe is the perfect snack for breakfast as the main course, side dish, or snack with evening tea.Today, I share a combination of Rava (suji) and besan (gram flour. This Rava Besan Dhokla recipe is an easy and quick recipe prepared in 10 minutes if the batter is ready. A soft, spongy, and healthy snack goes well any time of the day. You can make them yellow or white with this recipe, as per choice. You can also sprinkle some red chili powder if you like spicy.
In a mixing bowl, add 2 cups of Semolina, 4 tbsp of yogurt, 3 tbsp of gram flour, 3 to 4 chopped green chilies, 1-inch grated ginger, ¼ tsp of turmeric powder, 1 tsp of sugar, salt, juice of one lemon and mix all the ingredients well.
Whisk and add 1 cup of water in batches. Whisk for a few minutes.
Clear the sides, cover, and rest for 30 minutes.
After 30 minutes, mix it well again. Add 2 tbsp of water and whisk well.Tip* - Semolina absorbs more water, can add water if required.
If the batter is thick, add 2 tbsp of water and whisk for 5 minutesTip*- Don't add too much water at a time; the batter will be light and fluffy after whisking. Check and add water.
The batter should be a medium pouring consistency (neither thick nor thin).
For tempering - Add 2 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and let the seeds crackle. Now ¼ tsp of asafoetida and mix it well.
Add the tempered mixture to the batter and mix it well. Add ½ cup of fresh coriander leaves and mix all the ingredients well again.
Add enough water into a large pan, and place a ring in the pan. Place a greased plate over the ring and let it steam for 5 minutes.
Add 1 tsp of ENO; to the batter and a few tbsp of water, and mix the batter quickly in one direction.
Immediately transfer the batter to the greased plate, cover, and steam for 10 to 15 minutes on a medium flame. Tip* - Sprinkle some red chili powder over the batter; if you like spicy dhokla.
After 10 to 15 minutes, insert a knife to check if the dhokla is ready. Knife should come out clean, else cover and cook for a few more minutes.
Place the dhokla plate over the board or kitchen platform and let it cool for 10 minutes. Cut in the desired shape and size.
Enjoy soft, spongy and porous dhokla with green peanut or mint chutney.
Notes
For measurement, in this recipe 200 ml cup used.
After resting the batter, don't add too much water at a time. Whisk for some time, and if required, add water.
You can make white dhokla from the same batter; Add tempering over the dhoklas instead of the batter.