Poha and Rava Dhokla

Dhokla is a traditional dish from Gujarati cuisine. There are many varieties of dhokla.
I had learnt to make Khaman Dhokla ( made with chickpea flour) during my stay in Muscat from my neighbour, Toprani aunty:) She is one of the sweetest  and  beautiful woman that I have ever met. She taught me a fool proof recipe for Khaman. I will share that recipe soon in my blog.
I saw this dhokla recipe in a Facebook group (Chef at large).It was shared by Mrs Chitra Dinesh. I have taken the idea from her recipe. That is the main ingredients and proportion of those ingredients are same.
I have combined the Khaman recipe with this and made this dhokla. Am making this for the second time and it has come out really soft and delicious. So, with all confidence am sharing this recipe with you all. Hope you would enjoy this recipe:)
 
Ingredients
Thick Poha ( rice flakes) – 1/2 cup,
Rava ( semolina)-  1/2 cup
Yogurt- 1 cup
Water – 1 cup
Citric acid- 1 pinch
Salt – as needed
Sugar- 2 tsps
Eno fruit salt- 3/4th tsp
Oil- 1 tbsp + 1 tsp for greasing the plate
Tempering
Oil- 2 tsps
Mustard- 1/2 tsp
Hing ( asafoetida) – 2 pinches
Garnish
Grated coconut- 2 tbsps
Method
Grind poha to a powder.
In a bowl, add water, salt ,sugar, oil and citric acid. Mix well. Add the yogurt and mix well again till it becomes smooth.
 
Add the powdered poha and rava to this mixture and mix well. Let it rest for 10 mins.
 
Meanwhile, heat water in a cooker or a pan for steaming the dhokla.
Grease a tray or plate with a tsp of oil and keep it ready.
When the water starts steaming, add eno fruit salt to the batter and mix well. Pour into the greased plate and steam till its done. ( if you insert the tooth pick, it should come out clean).
 

Let it cool for sometime. Garnish with grated coconut.
Heat 2 tsps of oil in a pan. Add mustard. When it starts spluttering, add hing. Switch off the gas and add a tbsp of water to the tempering and pour it over the dhokla. Cut into pieces and serve with spicy green chutney:)

 
 

 

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