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

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Main Ingredients : Semolina (rawa/suji), Boiled vegetables (carrots, French beans,

Cuisine : Gujarati

Course : Snack

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Quick Rawa And Vegetable Dhokla

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.

Quick Rawa And Vegetable Dhokla Recipe - how to make Quick Rawa And Vegetable Dhokla

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Semolina (rawa/suji) 1 1/4 cups

  • Boiled vegetables (carrots, French beans, finely chopped1/2 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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