Ingredients
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1.5 cups Semolina fine rawa
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1 cup Yougurt
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2 cups Water
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2 tsp Ginger garlic paste
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1 tsp Friut salt (Eno)
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As per taste Salt
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For Tadka
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1 tsp Mustard seeds
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7-8 Curry leaves
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1 tbsp Oil
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1 Dry red chilly
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1 tsp Asafoetida
Directions
Steps
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1
Done
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In a bowl add rawa and yoghurt, mix well. Add 1 cup water and mix well, set aside for 10-15 mins. Now add 1 cup water and mix well, add ginger and green chilli paste, salt, fruit salt and 1 tbsp water. Mix well pour the mixture into a greased pan. |
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2
Done
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Heat sufficient water in steamer, place the pan and steam on a medium heat or 10 - 15 mins. Insert a toothpick in between, if it comes out clean, dhokla is cooked completely, if not cook for some more time. Once done allow it to cool slightly. |
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3
Done
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For the tempering, heat oil in a non stick pan add mustard seeds, let them splutter add asafoetida, curry leaves, break dried red chilly and add in to the pan and take it off the heat. |
