Rawa Dhokla

What makes this dish special

This is a unique take on the traditional dhokla, a steamed snack or breakfast recipe. Instead of using the usual besan (gram flour), this recipe uses rawa (semolina or sooji) to create a light and fluffy texture. The addition of curd (yogurt) adds a tangy flavor, while the tempering of mustard seeds, sesame seeds, curry leaves, and green chilies provides a burst of aromatic spices. The final touch of lemon juice and sugar balances the flavors, creating a sweet, sour, and savory experience. This dish is not only delicious but also a healthy and satisfying option for a quick snack or a light meal.

Recipe

Ingredients:

• 1 cup rawa (semolina or sooji)
• ½ cup curd (yogurt)
• 1 Tbsp oil
• 1 Tbsp lemon juice
• ½ tsp green chili paste
• ½ tsp ginger paste
• Salt to taste
• 1 Tbsp ground sugar
• ½ tsp turmeric
• 1 tsp Eno fruit salt

For Tempering:

• 1 tsp oil
• ½ tsp mustard seeds
• 1 tsp sesame seeds
• 6-8 curry leaves
• 3-4 slit green chilies
• A pinch of hing (asafoetida)
• 1 Tbsp lemon juice
• 1 tsp castor sugar
• A little salt
• ¼ cup water

For Garnishing:

• 1 Tbsp finely chopped coriander

Instructions:

1. Mix rawa with curd and water to make a thick batter.
2. Add all the ingredients except Eno and keep aside for 10 minutes.
3. Grease a suitable dish in which to steam.
4. In a wide bottom pan, keep water for boiling and a stand to keep the Dhokla dish.
5. Now add the Eno to the batter and mix briskly.
6. Immediately pour into the greased dish and steam for 15-20 minutes with lid.
7. Check to see if a toothpick comes out clean.
8. Switch off the flame and remove lid.
9. Now prepare the tempering by heating oil.
10. Add hing, mustard seeds, curry leaves, sesame seeds and green chilies.
11. Then add salt and water.
12. As soon as waiter comes to a boil, switch off the heat.
13. Add lemon juice, sugar and keep aside.
14. After 8 to 10 minutes, take out the dhokla, cut into pieces and pour tempering over.
15. Chill in the fridge before serving.

Cooking Tips:

• Add water gradually to the rawa and curd mixture to achieve a thick batter consistency.
• Add Eno only when you are ready to steam the dhokla.
• Do not overmix the batter after adding Eno.
• Ensure the toothpick comes out clean to confirm the dhokla is steamed properly.
• Allow the dhokla to cool slightly before cutting and adding the tempering.
• Chill the dhokla in the fridge for a couple of hours before serving for a better taste.

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