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Tuesday, February 12, 2019

SUJI DHOKLA / RAVA DHOKLA / SEMOLINA DHOKLA

These days I am in love with Gujrati cuisine. I tried both instant suji handvo and dal handvo.  Both taste awesome. This time I tried dholka with suji, trust me it taste so good.

Many recipes call for plain dhokla but inspired by handvo I added vegetables in it, with vegetables it not only becomes healthy but enhances the taste too. I added only carrot and bottle gourd.

Below I have shared both the ways (with and without vegetables) of making dhokla.

This is a great school lunch box recipe for kids.


INGREDIENTS
1 cup suji / Rawa / Semolina
3/4 cup curd
1 to 3/4 cup warm water (or as required to make batter)
3/4 tsp salt

3/4 tsp sugar
1 tsp baking soda or eno
1 tsp ginger-garlic paste

If making with vegetables
1 medium sized grated carrot
1/4 cup grated bottle gourd (optional)
finely chopped fresh coriander leaves

For Tadka

1 tsp ghee or oil
1 tsp mustard seeds
1 tsp black sesame seeds (optional)
few curry leaves


METHOD
1. Mix together curd and suji. Add salt, sugar and ginger garlic paste. If using vegetables add grated carrot, bottle gourd and coriander leaves. Mix well, cover and keep aside for 15-30 minutes.

2. Add warm water little by little to make thick but flowing consistency batter.

3. Grease the plate or bowl in which you are planning to steam.

4. Pour the batter steam for just 15 minutes. Check after 15 minutes, if knife comes out to be clean remove from fire.

5. Let it cool down, de-mould.

6. Prepare tadka by spluttering mustard seeds in ghee or oil, add curry leaves

7. Add over prepared dokhla.

8. Slice and pack in kids school lunch box.

NOTES:
1. Quantity of water depends on the thickness of the curd and quality of semolina. Hence, it's advised to add water little by little to get the right consistency batter. 

2. Adding vegetables is completely optional but I always like to add one.

3. You can skip bottle gourd and garlic.

4. While steaming if you cover the lid with muslin cloth on the lower part, water droplets formed will not drop on dhokla. 

5. If you have some leftover dhokla and want to consume later, add 2-3 tbsp of water in non-stick pan, cover and warm on low flame, this will make the dhokla moist and fresh. You can use same step if your dhokla becomes too dry.

6. Over cooking will lead to dry dhokla. In case it becomes dry follow step 5.

Pictorial: 











1. Mix together suji and curd.












2. Mix well.












3. Cover and keep aside for 15-30 minutes.












4. After 15 minutes, add warm water.

 









5. This is the consistency required. Thick but flowing.












6. Add soda just before pouring the batter in mould.


Pictures of vegetable dhokla:










1. Mix curd, semolina, grated vegetables, chopped coriander and ginger-garlic paste.









2. Mix well and keep aside for 15 minutes.











3. Add warm water to get right consistency. Add soda. Mix well.









4. Pour the batter in bowl.











5. Cover the steamer or kadai with muslin cloth.



6. Make sure to lift the cloth from all the sides to avoid accident caused by fire.











7. Like this. Steam for only 15 minutes on high flame.












8. De-mould.











9. Prepare tadka.












10. Spread evenly.















11. Glimpse of plain dhokla.














12. My kids love vegetable dhokla. 







13. Closer look!