Thursday, 5 May 2016

Ragi Rava Dhokla

Ragi Rava Dhokla - Vidya Pai

1 cup ragi flour | finger millet flour
1 cup rava (fine semolina)
1 cup yogurt
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
1 tablespoon sesame seeds
salt to taste
a small bunch of finely chopped coriander leaves

Directions for Ragi Rava Dhokla
Prepare a steamer filled with water and grease the dhokla plates. Keep aside.
Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds.
Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box

                                Recipe courtesy - Archana's kitchen



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