Growing up, none of us were big on breakfast; Di and I used to have milk in the morning while chai was a the first thing mom dad used to have.It was no fuss morning routine; On a regular day we rarely sat on the table to have breakfast. Mom would be making lunch while sipping her chai while Dad catches up on current affairs. Me and Di are finishing our milk and pack our school bags in parallel. And that’s what made weekend breakfast a special occasion! It was either home cooked poha or upma or Gandhi na Khaman or Sev Khamani (Gandhi is a local shop in Vadodara). Simple times, blessed times!
Turns our things are no different today as well; Saahil has milk and honey before he is off to school and Jaimin and I enjoy cup of black coffee before we start our day. Another no fuss morning routine! And that calls for special weekend breakfast. When we are not enjoying french delicacies from the farmers market, Rava Dhokda is our default breakfast. It frequents in Saahil’s lunch, it’s my go to for chai time gathering, it’s basically our ‘Brain is too lazy to think’ dish (which happens more often than you would think!).
Hope this recipe frequents your kitchen as much as it does in mine!
Happy Cooking!
Rava Dhokda
Equipment
- Streamer
Ingredients
- 2 cups soji (rava), coarse
- 1 green chili minced (I uses 1/2 serrano pepper)
- 1 tsp ginger crushed
- 2 tbsp oil
- 2 tsp sugar
- juice of 1/2 lemon
- 2 - 2 1/2 cups water
- 1/2 tsp eno fruit soda
- salt & pepper as per taste
- sesame seeds for topping optional
Vaghar (Tempering)
- 2 tbp oil
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- 5 - 6 curry leaves
- 1 green chili julienne cut
- 1 tsp hing
Instructions
- In a large bowl, mix soji, ginger, green chili, oil, sugar, lemon juice and salt (as per taste) to form a coarse mixture.
- Stir in 2 cups of water, enough to soak the soji thoroughly. Let the mix rest for 10 minutes.
- Meanwhile pour water in the steamer to start boiling and oil two steamer plates.
- After 10 minutes of the dhokda mix looks thick, add more water. It should be thick but flowy.
- Quickly add eno and 2 tbsp of water and mix vigorously. This should make the batter airy and soft.
- Divided the batter into the streamer plates and spread uniformly. Sprinkle crushed black pepper and sesame seeds ( few sprinkles of kashmiri red chili powder can be a great topping as well).
- Cook in the steamer for 15 minutes.
- Let the cook dhokda rest for 5 minutes before making the cuts.
- For vaghar, heat the oil in a sauce pan until you can see smoke from the oil. Turn the heat to low (or off the heat if you have electric range) and add mustard seeds, sesame seeds, curry leaves, green chilies and hing; in this order.
- Once mustard seeds crack, pour the tempering on the cooked dhokda.
- Alternatively, you can make the tempering in a wok and stir in the cook dhokda pieces.
- Serve with mint coriander chutney.
