Tea time Snack - Dhokla made from Rava, Poha, Besan and Rice flour served with Adrak wali Chai 

Dhokla - A very popular tea time snack which is now famous not just among Gujarati but people from other communities as well. While we all have enjoyed the Khaman dhokla, Vaati Dal dhokla and White Khatta dhokla here is something new.  Its is a mixture of grinded Rava and Poha along with Besan and Rice flour and you get perfect melt in mouth Dhokla. 

Whenever you are trying to make dhokla for the first time always make in small quantity because just like cake making dhokla involves making perfect batter, steaming it well and then cooling it down and pouring the tadka.  Once you do all these correctly you get perfect texture for the dhokla. 



Ingredients: 

  • 1 small cup Rava 
  • 2 tablespoon of poha
  • 1 small cup besan
  • 2 tablespoon of rice flour or you can white dhokla flour as well if available 
  • 1 teaspoon of ginger green chilli paste
  • 1/2 cup of dahi 
  • 2 pinch of soda
  • 2 pinch of haldi  
  • Oil for greasing the dhokla plate 
  • 1/2 lemon squeeze on baking soda 
  • Salt to taste
  • 1/2 teaspoon of sugar mixed in 3 tablespoon of water 
  • For the tadka: 2 tablespoon of oil, add one teaspoon each of rai, jeera, white til and 2 pinch of hing, some curry leaves as well


Method: 

  • Grind 1 small cup Rava and 2 tablespoon of poha into fine powder. Remove it in a big bowl add besan, rice flour, dahi and water. 
  • Make a thick batter like a Idli and let it ferment for at least 1 to 2 hours 
  • Post fermentation first keep water for boiling in a big kadai with a stand 
  • Grease the plate with oil and keep it ready 
  • Now in the batter add salt,  2 pinch of haldi and 1 teaspoon of ginger green chilli paste
  • Mix well together. Lastly add 2 pinch of baking soda and squeeze half lemon on top of soda
  • Quickly mix the batter in one direction and pour it on the plate and steam the dhokla on high flame for 15 mins 
  • Once done, open the lid and quickly remove the dhokla 
  • Check with the knife if it comes clean then the dhokla is well cooked 
  • Make the cut into dhokla with the knife and add splash sugar water 
  • Lastly for the tadka, heat the 2 tablespoon of oil, add one teaspoon each of rai, jeera, white til and 2 pinch of hing, some curry leaves as well
  • Now slowly remove the dhokla pieces and enjoy with your chai or coffee 






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