Rava Dhokla

A slight variation of the previous recipe, this dhokla is prepared by steaming a semolina-yogurt batter that is seasoned with green chillies, ginger-garlic, cumin, sesame seeds, coconut, and cilantro leaves.

Another easy and tasty appetizer that is also relatively healthy.

Ingredients (serves 6):

1. 1 cup Semolina/Rava 
2. 3/4 cup whisked yogurt
3. 1/4 teaspoon turmeric powder
4. 2 tablespoons ginger-green chilli paste (crush together 2 green chillies with a big block of peeled ginger)
5. 1 tablespoon lemon juice
6. 1/2 teaspoon baking soda or 1 teaspoon Eno salt
7. 1 tablespoon + a teaspoon of oil
8.  1/2 teaspoon cumin seeds
9. 1 teaspoon sesame seeds
10. 1/4 teaspoon hing / asafoetida
11. 1/4 cup cilantro leaves
12. 2 tablespoons grated coconut
13. salt, as needed
14. 1 tablespoon lemon juice for garnish

 Preparation:

1. Select a 8-9 inch pan to steam the dhokla. Grease the pan with a little oil 
2. Dry roast the rava until warm and aromatic
3. Mix together - rava, turmeric powder, sugar, and salt. 
4. Whisk the yogurt with the above dry ingredients along with green chillies and ginger paste. Let this rest for 30 minutes (ideally 3 to 4 hours)
5. Right before steaming, add lemon juice (1 tablespoon) and Eno salt/baking soda and whisk. 
6. Pour batter into the prepared pan and steam on high heat (you can use an idli cooker or a pressure cooker without the whistle) for 20 minutes, until a tester comes out clean.
7. When cool, slowly run a knife around the edges of the edges and invert the steamed dhokla onto a plate. 
8. Heat remaining oil  and add cumin seeds, hing, and sesame seeds and saute until they begin to change color. Remove from heat and mix in coconut. 
9. Distribute this tempering on top of the dhokla in an even layer. Garnish with chopped cilantro. Cut the dhokla into squares/diamonds and serve with a squeeze of lemon juice

For an extra bite, you can temper cut green chillies and ginger along with cumin, mustard, sesame etc.