Ingredients:

• 1.25 cups – semolina (rawa)
• 2 cups – buttermilk
• 1/4 cup – boiled vegetables (carrots, French beans, Corn etc.), finely chopped
• 2 tsp – ginger-chilli paste
•

Method:

1. Mix the semolina, buttermilk, vegetables, ginger-green chilli paste, oil and salt in a bowl to make a smooth batter.
2. Keep aside for at least 30 minutes.
3. Add the fruit salt, mix well and pour the batter into a greased 200 mm (8″) diameter thali.
4. Steam for 8-10 minutes.
5. Prepare the tempering by heating oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
6. Pour the tempering over the prepared dhokla.
7. Cut into pieces and serve hot with green chutney.