Rava Dhokda
Instant dhokda for your impromptu dhokda needs :)
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.