rava dhokla ( steamed semolina savory cake)

First soak the 1 cup of rava with 1 cup of water , sugar, lemon juice , salt and gram flour .

Let it rest for 15 to 20 minutes. After that check it if you find your mixture tight add 1/2 cup water to it and make medium thin consistency

Now grease the shallow pan or dish for steaming purpose and take 4 cups of water in a saucepan and put the trivet in the middle of the saucepan

When water start boiling at medium flame add 1 1/2 tspn eno to our batter ..this will make our batter soft and fluffy... it becomes double of its original quantity. ..

Now quickly mix the batter so that we can get bubbly texture for our dhokla...don't take too long to mix otherwise we will lose all the air bubbles of our fruit salt eno.

Quickly pour the batter into the prepared greased pan. Now shake the pan well to evenly spread the batter.

Now put the greased pan on the trivet in the saucepan in which water is already boiling Cover the saucepan with a lid and steam for approx 15 to 20 minutes.

After 20 minutes check the dhokla with the toothpick..or a knife. If it comes out clean then our dhokla is cooked well . Now let it cool for 10 minutes and unmold it after that

Till then we should prepare tampering for dhokla...for that heat the oil in a small pan then add mustard seeds and allow it to crackle . After that add green chillies, curry leaves little bit of turmeric and red chilli. ( if you don't want to add red chili powder and turmeric you can skip it ) ..

Switch off the heat. Add 2 to 3 tablespoons of water to the tempering. Be careful as the oil is hot and adding water would create a splurge.

Pour the tampering on dhokla and garnish it with fresh finely chopped coriander leaves and slice our dhokla

Serve it with coriander or mint chutney with little bit of sev on it.