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Instant Rawa Dhoklas
Method
- Pour 1 & 1/2 glasses of water in a big vessel, place a medium sized bowl filled with water in the centre of the vessel.
- Heat the water in the vessel.
- In the meanwhile mix together in a big bowl rawa, curds, green chilli-ginger paste, salt and water.
- Grease the thalis (of the dhokla stand) with oil.
- Add Eno salt to the batter and mix well.
- Pour the batter evenly into greased thalis.
- Sprinkle some chilli powder.
- When the water in the vessel starts boiling, place the dhokla stand on the bowl, in the vessel.
- Steam the dhoklas on a high flame for 10 minutes.
- Cover the vessel with a tight fitting lid.
- After 10 minutes insert a knife to check if the dhoklas are done, if the knife comes out clean the dhoklas are ready.
- Switch off the gas.
- Remove the dhokla stand from the vessel and cool for few minutes.
- Overturn the thalis in a big plate and cool completely.
- Cut into diagonal pieces.
- Serve with green peanut chutney.
Ingredients:
3 cups - rawa (semolina)
3 cups - thick curds
10 to 12 - green chillies (ground into a paste)
2” - ginger (ground into a paste)
3 tsp - eno salt
3 to 4 tbsp - oil
1 & 1/4 cups - water
1 tsp - red chilli powder
salt to taste
3 cups - rawa (semolina)
3 cups - thick curds
10 to 12 - green chillies (ground into a paste)
2” - ginger (ground into a paste)
3 tsp - eno salt
3 to 4 tbsp - oil
1 & 1/4 cups - water
1 tsp - red chilli powder
salt to taste
RECIPES BY ANITA RAHEJA
