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Rava Dhokla

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Ingredients

Adjust Servings:
1 cup Semolina
1/2 tsp sugar
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp salt
1 tbsp oil
1/2 cup sour curd
1/2 cup water
1 tsp fruit salt or baking soda
For the Tadka
1/2 tsp mustard seeds
4-5 curry leaves
2-3 green chillies - slit
1 tsp oil
coriander
coconut

Rava Dhokla

Features:
  • Veg
Cuisine:
  • 40 mins
  • Serves 6
  • Easy

Ingredients

  • For the Tadka

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Gujarat is a state in northwestern India. This region is referred to as the melting pot of the nation. Multiculturalism and diversity are celebrated in this region. Consisting of Buddhist, Muslim, and Hindu populations, Gujarat is united by culinary traditions. Epitomized by the many variances of dhokla. My personal favorite being the rava dhokla, a staple breakfast and tea time snack for many people of all backgrounds. Make sure to pack some rava dhokla in your Vaya Tyffyn lunchbox to share with all the people you care about!

Health Benefits

Fermented foods are easy to digest and packed full of vitamins and minerals. Dhokla is already a protein and iron dense flour, but the fermenting process makes it easier process both in your body. Lactic acid bacteria in fermented foods also alters the PH balance in your body, which is associated with good health. Rich in dietary fiber, dhokla flour keeps your digestive system flowing and regular. It is also a low-calorie snack making it great for maintaining a healthy body weight. Dhokla has even been shown to lower your cholesterol, making it incredibly heart healthy.

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How to make Rava Dhokla

  1. Mix semolina, ginger paste, chilli paste, salt, sugar, and oil, and curd and beat till smooth. Addwater and mix well again.
  2. Add fruit salt, stir gently, immediately pour into a greased tin, and steam for 20 minutes.
  3. Remove the tin from the steamer and set aside.
  4. To make the tempering, heat the oil in a small pan, and splutter mustard seeds, curry leaves, and green chilies, sauté for 30 seconds and add 1/4 cup water.
  5. Cut the dhokla into pieces of preferred size, and pour the tempering over.
  6. Garnish with coriander and coconut and din in!

Suman Bagga

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