Go Back
–+ servings

Rava besan dhokla | suji besan dhokla | instant dhokla | dhokla chutney

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 25 minutes
Total Time 50 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For dhokla

  • 1 bowl besan
  • 1 bowl fine rava - semolina
  • 1 bowl sour curd
  • Pinch of hing
  • Salt to taste
  • 1/8 tsp turmeric powder
  • 1 tbsp sugar
  • 1 tsp ginger paste
  • 2 green chilli paste
  • 1 bowl water or as required
  • 1 tbsp oil
  • 1 tsp eno fruit salt
  • Oil for greasing

For dhokla tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 green chilli slits
  • 10-12 curry leaves
  • Some coriander leaves

For dhokla chutney

  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 1 inch ginger
  • 2-3 green chilli
  • ½ tsp cumin seeds
  • Salt to taste
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 2-3 dhokla pieces
  • Water to grind chutney

Instructions

Making instant rava besan dhokla

  • In a mixing bowl, add besan (gram flour), rava (semolina), hing, salt, turmeric powder, sugar, ginger paste, green chilli paste, and curd.
  • Now add water gradually and make the smooth and flowing batter.
  • Whisk batter with hand for 3-4 minutes and rest batter for 25-30 minutes.
  • Meanwhile, add water to the pan. Cover and steam for 5 minutes.
  • Add eno fruit salt & mix in one direction.
  • Grease the dhokla plate with oil & pour the mixture into the plate.
  • Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
  • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
  • Cut into the desired shape
  • Now heat oil into tadka pan, add mustard seeds, chopped green chili, and curry leaves. mix well and add tadka on dhokla.
  • Serve dhokla with chutney.

Making dhokla chutney

  • In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
  • Add some water and grind it into a smooth paste.
  • Dhokla chutney is ready.

Notes

  • use fine rava (semolina) for dhokla.
  • quantity of besan and rava should be equal.
  • use sour curd or buttermilk while making dhokla batter.
  • make medium thick and pouring consistency of the batter.
  • rest batter for 25-30 minutes, so rava soaked adequately.
  • preheat the steamer for 5 minutes before steaming dhokla.
  • steam dhokla 15 min on high flame.