Prep Time: 30min
Cook Time: 15min
Total Time: 45min
Yield: 4-5 Servings
Ingredients
For Batter
1 Cup Semolina (Sooji/Rava)
1 Cup Yogurt/Curd
1 Tblspn Sugar
Salt to Taste
1 1/2 Tspn Eno Fruit Salt
1 Tspn Oil+1/4 Tspn for Greasing
1/2 Cup Water or add as needed
1 Tspn Ginger, grated
1/2 Tspn Green Chilli Paste
For Tempering
1 Tblspn Oil
2-3 Green Chillies, slit on one side & chop
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Cumin(Jeera) Seeds
Few Curry(Karivepaku) Leaves
Directions
- In a steamer or wide sauce pan add a glass of water & bring it to a boil on a medium flame.
- For batter; in a bowl combine all the ingredients except eno fruit salt to make a thick batter(not too thick or thin) without any lumps. Cover & let it rest for 30 minutes.
- After 30 minutes; add eno fruit salt & few tablespoons of water (as rava absorbs water) to obtain thick batter consistency(not too thick or thin).
- Beat with a spoon & keep aside.
- Grease a steel bowl with oil & pour the batter into greased bowl.
- Place the bowl in steamer.
- Cover with a lid.
- Cook for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Turn off the flame & let it cool at room temperature.
- Gently scrape the sides with a knife & remove the dokhla onto a plate. Cut into pieces & keep aside.
- For tempering; heat oil in a pan add cumin seeds, mustard seeds & let them splutter. Now add curry leaves, green chillies & saute for a minute. Turn off the flame.
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