Rava Dhokla (Steamed Semolina Savory Cake)

Ingredients

• 1 cup Cream of wheat (Fine variety)
• 1 tbsp Lemon juice
• 3.5 unit/count Green chillies (Finely chopped)
• 1 tsp Ginger garlic paste
• 1 tsp Sugar
• 1.5 tsp Eno Fruit Salt
• 0.25 cup Coriander leaves (Finely chopped)
• 1 tsp Mustard seeds
• 9 unit/count Kadi patta (curry leaves)
• 1 tsp Salt (As required)
• 1 tbsp Gram flour
• 4.5 cups Water (1 cup for soaking, 0.5 cup for adjusting consistency, 4 cups for steaming)
• 2 tbsp Oil (For tempering)

Instructions

1. 1In a mixing bowl, combine 1 cup of cream of wheat, 1 cup of water, sugar, lemon juice, salt, and gram flour. Mix well to form a batter.
2. 2Allow the batter to rest for 15 to 20 minutes. If the mixture appears too thick after resting, add 0.5 cup of water to achieve a medium-thin consistency.
3. 3Grease a shallow pan or dish for steaming. In a saucepan, add 4 cups of water and place a trivet in the center.
4. 4Once the water in the saucepan begins to boil, add 1.5 teaspoons of Eno fruit salt to the batter. Mix quickly to incorporate air bubbles, ensuring the batter becomes soft and fluffy.
5. 5Pour the batter into the greased pan, shaking it gently to spread evenly. Place the pan on the trivet in the saucepan, cover with a lid, and steam for 15 to 20 minutes.
6. 6After steaming, check the dhokla with a toothpick or knife. If it comes out clean, the dhokla is cooked. Allow it to cool for 10 minutes before unmolding.
7. 7In a small pan, heat oil and add mustard seeds, allowing them to crackle. Add green chillies, curry leaves, and optionally a pinch of turmeric and red chili powder. Stir briefly and remove from heat.
8. 8Pour the prepared tempering over the dhokla and garnish with finely chopped coriander leaves. Slice and serve with coriander or mint chutney, optionally topped with sev.