Green Chutney Rava Dhokla Recipe
This delightful variation of traditional rava dhokla is made even more flavorful by the addition of freshly ground green chutney, which blends mint and coriander leaves. The combination of curd and green chutney in the batter provides moisture and a zesty, mouthwatering taste. Perfect for a light and savory breakfast, this dish is easy to prepare and packed with vibrant flavors.
Cuisine: Gujarati Recipes
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients
- Green Chutney (Coriander & Mint): 1/4 cup
- Sooji (Semolina/Rava): 1 cup
- Curd (Dahi/Yogurt): 1/4 cup
- Oil: 1 tablespoon + for greasing
- Salt: to taste
- Enos Fruit Salt: 1 teaspoon
- Coriander Leaves (Dhania): for garnish
For the Tadka (Tempering):
- Oil: 1 teaspoon
- Mustard seeds (Rai/Kadugu): 1/2 teaspoon
- Cumin seeds (Jeera): 1/2 teaspoon
- Asafoetida (Hing): a pinch
- Sesame seeds (Til seeds): 1/2 teaspoon
- Curry leaves: 1 sprig
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions
-
Prepare Green Chutney:
Start by preparing the green chutney with coriander and mint leaves. You can follow a standard recipe for coriander-mint chutney, blending the ingredients until smooth. -
Prepare the Batter:
In a mixing bowl, combine the sooji, green chutney, curd, oil, and salt. Mix well and allow it to sit for 30 minutes. The sooji will fluff up during this resting time. If the batter appears too thick, add a little water to adjust the consistency. -
Preheat Steamer:
While the batter rests, preheat your steamer by adding water and bringing it to a boil. Grease a dhokla plate generously with oil. -
Prepare the Dhokla:
Once the batter is ready, add the eno’s fruit salt to the mixture and stir well to incorporate. Pour the batter into the greased dhokla plate and place it in the steamer. -
Steam the Dhokla:
Cover the steamer and steam the dhokla for 10-12 minutes, or until it becomes firm. To check for doneness, insert a greased knife into the dhokla; it should come out clean. -
Prepare the Tadka:
While the dhokla is steaming, heat 1 teaspoon of oil in a small pan. Add the mustard seeds, cumin seeds, and asafoetida. Once they start to crackle, add the sesame seeds and curry leaves. Let it cook for a few seconds and then turn off the heat. -
Serve:
Once the dhokla is cooked, remove it from the steamer and let it cool slightly. De-mould the dhokla and transfer it to a serving plate. Drizzle the prepared tadka on top and garnish with fresh coriander leaves.
Enjoy the Green Chutney Rava Dhokla as a delicious breakfast or snack, perfect for any time of the day!
