Sooji or rava dhokla is an instant snack which tastes yummy and is healthy too as it is a steamed food and requires very little oil.
Let us start cooking!!!
Ingredients:
Sooji: 2 cups
Sour Curd: 1 cup
Water: ¾ cup
Black pepper powder: 1 tsp
Red Chilly powder: 1 tsp
Coriander powder: 1 tsp
Jeera: 1 tsp
Eno Salt: 1 ½ tsp
Oil: ½ tbsp
Salt to taste
Method:
Ingredients:
Sooji: 2 cups
Sour Curd: 1 cup
Water: ¾ cup
Black pepper powder: 1 tsp
Red Chilly powder: 1 tsp
Coriander powder: 1 tsp
Jeera: 1 tsp
Eno Salt: 1 ½ tsp
Oil: ½ tbsp
Salt to taste
Method:
1. Soak sooji in curd and water. Stir well and see no lumps are formed.
2. Add salt and black pepper powder and mix well.
3. Leave it for ½ hour.
4. Take a kadai and add 2 glasses of water to it.
5. Take a plate and grease it with oil.
6. Now add eno salt to the batter.
7. Stir it till you see bubbles coming up in the batter.
8. Instantly pour the batter in the plate.
9. Sprinkle the red chilly powder, coriander powder and cumin seeds.
10. Meanwhile heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai so i do not use a stand to put the plate. You see accordingly and decide).
11. Let it cook on a medium flame for 13-15 min.
12. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
13. Spread oil on the dhoklas and make cut marks with the help of knife.
14. Take them out with a khurpi.
15. Enjoy with green chutney or ketchup.
Tips:
1. You can add ginger, green chilly paste, and some veggies like finely chopped cauliflower and cabbage, grated carrot and peas.
2. Always keep the flame on medium as it helps in making the dhoklas soft.
3. If you don’t have curd then just add lemon juice and water. It also tastes the same.
4. I usually do not add temper to my dhoklas. But you can, by heating oil in a small pan and to it add asafetida, mustard seeds, cumin seeds, curry leaves and de-seeded green chillies. Garnish with finely chopped coriander.
5. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise your utensil will turn a bit black.
6. Never keep the batter after adding the eno salt or soda. Otherwise the dhoklas will not become fluffy.
See you soon with a new recipe till then Happy Cooking!!!
2. Add salt and black pepper powder and mix well.
3. Leave it for ½ hour.
4. Take a kadai and add 2 glasses of water to it.
5. Take a plate and grease it with oil.
6. Now add eno salt to the batter.
7. Stir it till you see bubbles coming up in the batter.
8. Instantly pour the batter in the plate.
9. Sprinkle the red chilly powder, coriander powder and cumin seeds.
10. Meanwhile heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai so i do not use a stand to put the plate. You see accordingly and decide).
11. Let it cook on a medium flame for 13-15 min.
12. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
13. Spread oil on the dhoklas and make cut marks with the help of knife.
14. Take them out with a khurpi.
15. Enjoy with green chutney or ketchup.
Tips:
1. You can add ginger, green chilly paste, and some veggies like finely chopped cauliflower and cabbage, grated carrot and peas.
2. Always keep the flame on medium as it helps in making the dhoklas soft.
3. If you don’t have curd then just add lemon juice and water. It also tastes the same.
4. I usually do not add temper to my dhoklas. But you can, by heating oil in a small pan and to it add asafetida, mustard seeds, cumin seeds, curry leaves and de-seeded green chillies. Garnish with finely chopped coriander.
5. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise your utensil will turn a bit black.
6. Never keep the batter after adding the eno salt or soda. Otherwise the dhoklas will not become fluffy.
See you soon with a new recipe till then Happy Cooking!!!
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