vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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This gujarati dish is perfect for lunch. With 476.31999999999994 calories and 17.639999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter: In a large mixing bowl, combine the sifted besan, suji, turmeric powder, and salt. Add the curd, ginger-green chilli paste, 1 tbsp sugar, lemon juice, 1 tbsp oil, and 1 cup of water. Whisk vigorously for 2-3 minutes to form a smooth, lump-free batter. The consistency should be like thick pancake batter. Cover and let it rest for 15 minutes.
Set Up Steamer: While the batter rests, pour 2-3 cups of water into a steamer or a large pot with a wire rack. Bring the water to a rolling boil over medium-high heat. Meanwhile, grease an 8-inch round cake tin or thali with a little oil.
Activate the Batter: Once the steamer is boiling, add the Eno fruit salt to the rested batter. Gently but quickly mix in one direction for about 30 seconds. The batter will become light, frothy, and almost double in volume. Do not overmix.
Steam the Dhokla: Immediately pour the aerated batter into the greased tin, filling it no more than 3/4 full. Place the tin inside the boiling steamer. Cover with a lid (wrap the lid in a kitchen towel to prevent condensation from dripping onto the dhokla). Steam on medium-high heat for 15-20 minutes. Avoid opening the lid for the first 15 minutes.
Check for Doneness and Cool: After 15 minutes, insert a toothpick into the center. If it comes out clean, the dhokla is cooked. If not, steam for another 3-5 minutes. Turn off the heat, carefully remove the tin, and let it cool on a wire rack for 10-15 minutes.
Prepare the Tempering (Tadka): While the dhokla cools, heat 2 tbsp of oil in a small pan over medium heat. Add the mustard seeds and let them crackle. Add the asafoetida, sesame seeds, slit green chilies, and curry leaves. Sauté for 30 seconds until fragrant. Carefully pour in 1/3 cup of water, add 2 tbsp of sugar, and bring to a boil. Simmer for 1 minute until the sugar dissolves.
Assemble and Serve: Once the dhokla has cooled slightly, run a knife along the edges and invert it onto a plate. Cut it into 1-2 inch squares. Pour the hot tempering liquid evenly over the pieces, ensuring it soaks in. Garnish with chopped coriander leaves and optional grated coconut. Let it rest for 10 minutes to absorb the flavors before serving.
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.