Thursday, March 5, 2009

Yummy Khatta Rawa Dhokla

When i herd some one saying "Dhokla and other 'Gujarati pharsaans' sounds like Big bombs .."imagine America dropped 2 dhoklas on Japan" ; I just can't stop being annoyed and giggling both at same time.. the reason is- Dhokla is so yummy that I Would never imagine it sounds so "bombarding" but here it is!! Why I am in deep love with this stepal diet of Gujarat .
I Grew up Mostly with my daadi ( paternal grandma) and this used to be our every morning snack during Holidays she use to make these with extreme ease while making it perfect every time.
This is not so regular "Besan" [Gram/Chickpea Flour] dhokla but the Fluffy, Very Soft, and deliciously healthy Khatta Dhoklas cos they are made of "Rawa" [Semolina]. they are healthier

Try these and watch it get disappear in no time By kids.
This is one of the favorites in our all parties too so try it either its your Kitty or Potluck party and get hit instantly.


  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves 6


  • 1 cup fine semolina [rawa]
  • ¼ cup gram/chickpea flour [besan]
  • 1 cup fresh yogurt thick
  • 1 cup water
  • 1 inch piece ginger, finely chopped
  • 2 green chillies, finely chopped
  • 7-8 curry leaves, finely chopped
  • 1/2 tsp turmeric powder
  • 3 tbsp sugar
  • 1 tsp salt
  • juice of half a lemon
  • 1 tbsp eno [fruit salts]

  • For The Tempering
  • 1 tsp mustard seeds
  • 1/4 cup freshly chopped coriander leaves
  • 2 tbsp oil for tempering

To Make The Dhoklas
  1. Heat water In the steamer /cooker & bring to a boil on high heat.
  2. Meanwhile , Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside.
  3. Mix Together semolina, chickpea flour, ginger, green chillies, curry leaves, turmeric powder,salt, sugar, lemon juice and yogurt in a large bowl.
  4. Whisk well .
  5. Slowly add warm water and keep whisking for 3-4 minutes until mixture is light and fluffy.
  6. Add more water if required to achieve a smooth, slightly thick pouring consistency.
  7. Stand for 3-4 minutes. Add Eno ( fruit salt) and whisk well till mixture rises and doubles in volume.
  8. Pour into the prepared dish and steam in the steamer/pressure cooker which is filled with water top a stand in water and place dish on stand cover with lid and steam (without weight) for 20 minutes. Remove from steamer and stand, covered for 5 minutes.
To Temper The Dhoklas
  • Heat oil in a small frying pan. When it is hot, add the mustard seeds till they crackle.
  • Pour oil and mustard seeds over the dhoklas.
  • Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves.

Handy Hints :

  • You can also Place the pan with the dhokla mixture in a steamer which has been filled with water.
  • Cover the mouth of the steamer with a lid wrapped in a tea towel. Place a heavy weight on top of the cover.
  • You may also sprinkle Roasted sesame seeds and freshly grated coconut on the prepared dhoklas for added flavor.
  • Adding a very small pinch of asafetida (hing powder) can be a variation of taste, but that's yummy too, common go on and try.


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