Recipe Name: Rasawala Dhokla
Description: Rasawala Dhokla is a creative and flavorful way to transform leftover dry dhokla into a delicious, tangy treat. By simmering the dhokla pieces in a flavorful sauce just before serving, you can bring new life to dry, leftover dhoklas, giving them a fresh, flavorful twist. Fresh dhoklas also taste wonderful when prepared this way. This simple dish is a delightful addition to any breakfast and can be enjoyed with a hot cup of tea.
Cuisine: Gujarati Recipes
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients:
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For the Dhokla:
- 2 cups Gram flour (besan)
- 1/2 cup Curd (Dahi / Yogurt)
- 2 Green Chillies (made into paste)
- 1 inch Ginger (made into paste)
- 1 tablespoon Lemon juice
- 1 teaspoon Enos Fruit Salt
- Salt, to taste
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For the Rasa (Sauce):
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 2 Green Chillies
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Jaggery (grated)
- 1 tablespoon Tamarind Paste
- Salt, to taste
-
For the Garnish:
- 4 sprigs Coriander (Dhania) Leaves (chopped)
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Instructions:
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Prepare the Dhokla:
In a large bowl, mix the gram flour (besan), curd (yogurt), salt, and water to form a thick batter. Set the batter aside for 3 to 4 hours to ferment. -
After the fermentation time, add lemon juice, ginger-garlic paste, and enos fruit salt to the batter. Whisk well to combine.
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Steam the Dhokla:
Preheat a steamer with 1 cup of water at the bottom. Grease the dhokla plates with a little oil and pour the batter into the plates, filling them up to halfway. Steam the batter on high heat for about 12 to 15 minutes, covered with a lid, until a knife inserted into the center comes out clean. Turn off the heat and let the dhoklas rest for 5 minutes in the steamer. -
Remove the dhokla plates from the steamer and allow the dhokla to cool completely before cutting them into square or diamond-shaped pieces. Arrange them on a serving platter.
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Prepare the Rasa (Sauce):
Heat oil in a heavy-bottomed pan. Add mustard seeds, cumin seeds, asafoetida, and green chilies. Once they start to splutter, add the turmeric powder, red chili powder, tamarind paste, jaggery, and salt. Add water as needed to create a thin sauce. Bring it to a boil. -
Combine the Dhokla and Rasa:
Drop the dhokla pieces into the simmering rasa and let them cook for 3 to 4 minutes. -
Garnish and Serve:
Garnish the dhokla with fresh coriander leaves and serve immediately. Enjoy your Rasawala Dhokla with Gujarati Methi Thepla and Masala Chai for a complete and satisfying breakfast!
Serving Suggestion: Serve with your favorite Indian tea and enjoy the perfect combination of flavors for a delicious breakfast.
