Instant Rava Dhokla

Dhokla is a popular snack in Gujarat. Here, the usual fermentation process is skipped for a quicker prep time.
By Dassana Amit

Ingredients
!Main ingredients:
2 cup fine sooji or rava or semolina
½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle
1 cup water or as required
1 tsp oil
½ tsp sugar
a pinch of turmeric powder
1 tbsp or 1.25 tbsp lemon juice – from 1 medium sized lemon
1 tsp eno (fruit salt) or baking soda
salt as required
!For tempering:
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp sesame seeds
8-10 curry leaves
a pinch of asafoetida
2 to 3 tbsp water
½ tbsp oil
!For garnish:
2 tbsp chopped coriander leaves
1 to 2 tbsp grated coconut (optional)
Method
Mix all the ingredients mentioned under the list ‘main ingredients’ except for the fruit salt, the batter has to be slightly thicker than the idli batter. Keep aside for 15-20 minutes.
Meanwhile add 3-4 cups water in the steamer and heat it.
Grease a pan with oil, add the eno and stir briskly. Don’t over do as you don’t want the air bubbles to escape.
Quickly pour the batter in the prepared pan.
Spread evenly and shake the pan to even out the batter.
Keep the pan in the steamer, cover the steamer and steam for approx 18-20 minutes.
Check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready.
Remove the dhokla and allow to cool for 5-6 minutes.
You can temper directly or unmould the dhokla carefully in a serving plate and then slice and then temper it.
heat oil in a small pan and add the mustard seeds, letting them pop first.
Add cumin and cook for about a minute.
Add the the asafoetida, sesame seeds and curry leaves and fry for some seconds.
Switch off the flame and add 2-3 tbsp water in the tempering. Be careful as the oil is hot and adding water would create a splurge.
Pour the tempering mixture evenly over the dhokla.
Top with some chopped coriander leaves or freshly grated coconut.
Slice and serve the rava dhokla warm or cool.