Rava Dhokla, Poached Egg and Masala Chai

Instructions

1. 1

   Prepare Batter and Rest

   • In a large mixing bowl, combine the rava, curd, water, ginger paste, green chilli paste, sugar, and salt.
   • Whisk thoroughly to create a smooth, lump-free batter with a consistency similar to idli batter. Add a little more water if it's too thick.
   • Cover the bowl and let the batter rest for 20 minutes. This allows the rava to absorb the liquid and swell, which is crucial for a soft texture.
2. 2

   Prepare Steamer

   • While the batter rests, prepare your steamer. Pour 1.5 to 2 inches of water into a steamer or a large pot with a stand.
   • Bring the water to a rolling boil over medium-high heat.
   • Meanwhile, grease a 7-inch round tin or a thali (plate with a rim) with a few drops of oil.
3. 3

   Finalize Batter and Steam

   • Once the batter has rested and the steamer is ready, add the Eno fruit salt to the batter.
   • Gently but quickly mix in one direction for about 30 seconds until the batter becomes frothy and doubles in volume. Do not overmix.
   • Immediately pour the aerated batter into the greased tin and place it in the boiling steamer.
   • Cover with a lid and steam on medium-high heat for 15-18 minutes.
4. 4

   Check Doneness and Cool

   • After 15 minutes, check for doneness by inserting a toothpick or knife into the center of the dhokla. If it comes out clean, it's cooked.
   • If not, steam for another 2-3 minutes.
   • Turn off the heat and carefully remove the tin from the steamer. Let it cool on a wire rack for at least 10 minutes before cutting. This prevents it from crumbling.
5. 5

   Prepare Tempering (Tadka)

   • While the dhokla cools, heat the oil in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds and wait for them to crackle and pop.
   • Immediately add the sesame seeds, hing, slit green chillies, and curry leaves. Sauté for 30-40 seconds until the curry leaves turn crisp.
6. 6

   Garnish and Serve

   • Once cooled slightly, run a knife around the edges of the dhokla and invert it onto a serving plate. Cut into square or diamond shapes.
   • Pour the hot tempering evenly over the cut dhokla pieces.
   • Garnish with finely chopped coriander leaves and optional fresh grated coconut.
   • Serve warm with green chutney or tamarind chutney.