Mutter Dhokla

2 cups fresh mutter

2 cups rava

½ cup curd

3-4 green chillies

1” ginger

Small bunch coriander leaves

1 tbsp oil

Salt

1 tsp Kashmiri red chilly powder

1 tsp Eno/Baking soda

 

For Seasoning

1 tsp jeera

1 tsp white til

1 tsp mustard seeds

2 green chillies

Curry leaves

 

Make a coarse paste of mutter, ginger, green chilies and coriander leaves. Add water only if needed. Transfer it into a bowl. Add rava, curd, salt and mix well. It should be a thick paste. Keep aside for 30 minutes. Add water if needed. Now add Eno or Baking soda and mix well. Immediately transfer into the dhokla tray and sprinkle red chilly powder on top. Steam it for 20 minutes. Keep aside to cool.

In a kadai heat 1 tbsp oil, add mustard seeds; when it crackles, add jeera, til, green chillies and curry leaves. Pour and spread the seasoning evenly over the dhokla. Cut into pieces and serve with ketchup.