Instant Rava Dhokla

This one I wanted to make for a really long time. Loooooooooooong back I have had rava dhokla made by my mother's friend back in India.That was like 4-5  years back. I liked it very much then, and decided to make on my own, but somehow it took me 5 years to make one. 

I still can't believe I waited soooooooooooo looooooooong for such a simple and healthy dish. It was just a matter of 30 minutes, with just 3 main ingredients. It was that simple.....:)Dhokla is one of the favourite item when it comes to Indian snacking, especially Maharashtrian, and Gujrathi. I am not a huge fan of traditional dhokla which is made up of gram flour/ basan/chickpea flour.  This one is a nice little twist making it milder and much more appreciable. Made up of rava (Sooji), which is a healthier option to gram flour, with very little oil, and steamed to perfection.

It starts with 3 basic ingredients-:

1. 1/2 cup of fine rava (sooji)
2. 1/4 cup of yogurt
3. 1/2  cup of water

With other secondary ingredients like:-

1. 1/2 teaspoon oil
2. 1 teaspoon eno (or you can use soda)
3. salt as per taste
4. pinch of chilly powder
5. pinch of black pepper powder.

For garnishing:-

1. Coriander chopped (Cilantro)
2. Tadka ( heat Some oil in a pan, add mustard seeds, when they splutter, add a pinch of turmeric powder and a pinch of asafoetida, add kadipatta if you want)

Mix basic ingredients in a bowl, keep it aside for about 15 minutes.

Grease an 1/2 inch  steel pan and keep ready to pour the mixture in to it. Boil water in a steamer or  a deep pan.

After 15 minutes, add oil, eno and salt in to the mixture of basic ingredients. stir well. Pour the mixture in to the greased pan and sprinkle chilly powder and black pepper powder on to the

 batter.

Keep the pan in to the steamer/ the deep pot. Cover the pot with the lid. If you are using deep pot and don't have a tight lid, just take a small towel cover the pot with it and then cover with

 the lid. Keep it on a medium for about 15 minutes. After 15 minutes take the lid off and insert the fork or a knife in to the pan and check if it comes out without sticking anything to it, then that's an indication of a perfect dhokla. If not, keep it for another 2-3 minutes and it should be done. But as per my experience it should be done in 15 minutes.

Take out the pan and let it cool for about 1/2 an hour.  Garnish with tadka, and chopped coriander. After that you can take out of the pan and cut in to squares. Enjoy with chutney, or just as it is.

I still can't believe I took 5 long years to make such a simple dish. I am sure I will be the one making this again and again at least for next 50 years....:)