Rawa Dhokla
Method
- Soak 2 cups rawa, 1 cup yoghurt and 1 cup water for 30 minutes.
- Grease a microwave proof pan (corning ware with a cover).
- Take a long pyrex dish with a cover because you should spread the mixture in a thin/medium layer for them to be soft and pliable and not very thick.
- Add two tsp of Eno to the rawa mixture and pour immediately in the greased pan.
- Cook it in the microwave covered for 12 minutes.
- After the dhokla's are done.
- Heat 2 tbsp oil, add black mustard seeds, curry leaves and green chillies to the oil.
- Once the ingredients start spluttering, add the water and immediately pour the tadka over the dhokla.
- Cut the dhokla into pieces and garnish with cilantro and coconut.
- Your guests are sure to love this dish.
Ingredients:
2 cups - rawa
1 cup - yogurt
1 cup - water
1 tsp - haldi (if you like your dhokla yellow)
2 tsp - eno fruit salt
salt to taste
2 cups - rawa
1 cup - yogurt
1 cup - water
1 tsp - haldi (if you like your dhokla yellow)
2 tsp - eno fruit salt
salt to taste
For Tadka:
2 to 3 - green chillies, diced lengthwise
1 tbsp - black mustard seeds
1/2 bunch - chopped cilantro
2 tbsp - shredded coconut
handful - curry leaves
2 tbsp - cooking oil
2 tbsp - water
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