• 1 cup – rava
• 1/2 cup – plain yogurt
• 1/2 cup – water
• 2 tsp – Eno fruit salt
• Ginger and Garlic paste
• Green chillies (finely chopped)
• Ground Red Chilli
- Mix yogurt well to break lumps.
- Mix water and other ingredient, except rava and red chilli, to it.
- Slowly add rava to the mixture.
- Make sure you mix it well.
- Keep it aside for about 10-12 minutes.
- In a pressure cooker or big vessel, put 1 glass water and keep a mesh upside down (so that water should not touch the dhokla pan).
- Grease a baking dish (thali should fit in the vessel or cooker).
- Add Eno to the mixture and mix it well.
- Immediately, pour the mixture on greased thali.
- Sprinkle red chilli or black pepper powder on top to your desire.
- Cover the pressure cooker but make sure to remove the whistle.
- Let it steam for about 18 minutes.
- Let it stand to 2-3 minutes.
- Cut the dhokla and serve it with coriander chutney.
Recipe courtesy of Dipti Pastakia