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How to make Quick Rawa And Vegetable Dhokla - These semolina and vegetables dhoklas can be prepared in a jiffy.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Buttermilk (छास)

Cuisine : Gujarati

Course : Snacks and Starters

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Quick Rawa And Vegetable Dhokla
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Quick Rawa And Vegetable Dhokla checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Hariyali Tikki With Chole, Potato Rosti With Bean Stew, Chocolate Chip Waffle, Spicy Lamb Tikki.

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Quick Rawa And Vegetable Dhokla Recipe Card

Quick Rawa And Vegetable Dhokla
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quick Rawa And Vegetable Dhokla Recipe

  • Semolina 1 1/4 cups

  • Buttermilk finely chopped 1/2 cup

  • Buttermilk 2 cups

  • Ginger-green chilli paste 2 teaspoons

  • Fruit salt 1 1/2 teaspoons

  • Oil 1 tablespoon

  • Salt to taste

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Sesame seeds (til) 1 teaspoon

  • Asafoetida a pinch

  • Curry leaves 8-10

  • Dried red chilli 1

Method

Step 1

Mix together the semolina, buttermilk, vegetables, ginger-green chilli paste in a bowl. Set aside for half an hour.Grease a thali. Boil sufficient water in a steamer.

Step 2

Add the fruit salt, one tablespoon oil and salt to the batter and mix well. Pour into the greased thali and steam in the steamer for ten to fifteen minutes. Allow to cool and cut into squares or diamonds.

Step 3

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. Once the seeds splutter, add the sesame seeds, asafoetida, curry leaves and dried red chilli. Pour this tempering over the dhokla and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.