Eat Light, Eat right!! 🙂
A quick snack, easy to make, no fuss and almost readily available ingredients in a regular kitchen. It’s a typical Gujrati snack (Farsaan) but gladly eaten and cooked in other households too. With a lot of discussion on what to make for breakfast, Khatta Dhokla it was this morning!
Sharing the recipe with you all 🙂
1 & 3/4 cups semolina (rava)
1 cup curd
1 to 1&1/2 cups water
1/2 tsp Citric acid granules
juice of 1 lemon
salt to taste
Eno 1 small pouch
For tempering :
1 tbsp oil
1 tsp sesame seeds (til)
1 tsp mustard seeds
2-3 green chillies (slit)
few curry leaves
corriander leaves (washed and chopped)
Take a big bowl, mix rava, curd, water, salt and citric acid granules together.The consistency should be more or less like Idli batter, accordingly add or reduce water. Let the batter rest for aboutt 15-20 mins.
Now add eno and stir well.
Grease the tray and pour the batter and steam the dhokla for 15 mins in an idli cooker or you could place the tray in a huge vessel above boiling water and cover for the same time.
Prepare the tempering, take a small pan and heat the oil, add sesame seeds ,mustard seeds, curry leaves and chillies. Put off the flame. By now the dhokla has cooled, cut it into squares of equal size and pour the tempering evenly over it.
Garnish with chopped corriander leaves.
Serve with any chutney, ketchup as you like 🙂
Here served with tomato sauce and Green chutney (Cilantro peanut pesto)