How to make Rawa Dhokla - SK Khazana -
This is instant dhokla that is very easy on the palate and can be digested instantly too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Yogurt (दही)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Rawa Dhokla - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Muesli Spicy Caribbean Chicken Skewers Corn Handwa soya pulao
Rawa Dhokla - SK Khazana 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 : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rawa Dhokla - SK Khazana Recipe
Semolina (rawa/suji) 1 1/2 cups
Yogurt 1 cup
Ginger-green chilli paste 2 teaspoons
Salt to taste
Fruit salt 1 teaspoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoons
Curry leaves 6-8
Dried red chilli broken 1
Green chutney to serve
Method
Step 1
Take semolina in a bowl, add yogurt and mix well. Add 1 cup water, mix well and rest the mixture for 10-15 minutes.
Step 2
Heat sufficient water in a steamer. Grease a thali.
Step 3
Add 1 cup water and mix well. Add ginger-green chilli paste, salt, fruit salt and 1 tbsp water, mix well. Pour the mixture into the greased thali.
Step 4
Place the thali in the steamer and steam on medium heat for 10-15 minutes. Take the thali out of the steamer and let it cool slightly.
Step 5
For the tempering, heat oil in a non-stick pan, add 1 tsp mustard seeds and let them splutter. Add asafoetida, curry leaves, broken red chilli and saute for 30 seconds.
Step 6
Pour the prepared tempering on the dhokla and spread it evenly and cut into squares.
Step 7
Arrange them on a serving platter and serve with green chutney.
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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.
