How to make Quick Rawa And Vegetable Dhokla -
These semolina and vegetables dhoklas can be prepared in a jiffy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina, Buttermilk (छास)
Cuisine : Gujarati
Course : Snacks and Starters
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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 Bhuna Bhutta Soya South Indian Cutlet Chicken Fiesta Roll Semolina Crusted Squids
Quick Rawa And Vegetable Dhokla Recipe Card
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.
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.
Nutrition Info
Calories : 1280 Kcal
Carbohydrates : 228.6 gm
Protein : 31.6 gm
Fat : 40.6 gm
Other : 0
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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.
