Rava Dhokla

Yy

4 cups fine rava

2 cups sour curd

2 sachets Eno or 2 tsp baking soda

1 tbsp green chilly-ginger paste

2 tbsp sugar

1 tbsp kashmiri red chilly powder

1 tbsp pepper powder

Salt

Oil

For tempering

Mustard, Jeera, White Til, Curry leaves, green chillies

In a bowl add the rava and curd and mix well. Add little water and keep aside for 20-30 minutes. Water would have soaked the rava well. Add some more water to make a batter with thick consistency. Add ginger-green chilli paste, salt and sugar. Add 1 tbsp oil and mix well.

Grease a vessel in which dhokla will be made, with oil and keep aside. Heat the steamer/cooker with water. When water starts boiling, add the eno sachets in the batter and 1 tbsp water over it to activate and mix well. Immediately pour into the greased vessel. Sprinkle chilly powder and pepper powder over it. Steam it on high flame for 10 minutes, later lower the flame and steam for another 5 minutes. Take off the steam and keep aside.

Heat 2 tbsp oil, add mustard, when it splutters, add the jeera and til. Lastly add green chillies and curry leaves. Pour this tempering over the dhokla. Let it cool a bit and cut into slices and serve with Chutney or tomato sauce.