#dhokla #tasty #yummy Tawa Rava Dhokla Servings - 2 - 3 INGREDIENTS Semolina - 200 grams Yogurt - 220 grams Boiled green peas - 35 grams Carrots - 35 grams Green chili - 1 teaspoon Coriander - 1 tablespoon Salt - 1 teaspoon Water - 80 milliliters Fruit salt - 1 teaspoon Water - 30 milliliters Oil - 1 teaspoon Mustard seeds - to taste White sesame seeds - to taste Oil - 2 tablespoons Cumin seeds - 1 teaspoon Mustard seeds - 1 teaspoon Curry leaves - 10 - 12 Sugar - 1 1/2 teaspoons Water - 80 milliliters Coriander - 20 grams Mint - 2 tablespoons Peanuts - 1 1/2 tablespoons Ginger - 1 tablespoon Green chili - 2 teaspoons Salt - 1/2 teaspoon Dry mango powder - 1 teaspoon Chaat masala - 1 teaspoon Cumin - 1 teaspoon Lemon juice - 1 tablespoon Water - 50 milliliters PREPARATION 1. In a mixing bowl, add 200 grams semolina, 220 grams yogurt, 35 grams boiled green peas, 35 grams carrots, 1 teaspoon green chili, 1 tablespoon coriander, 1 teaspoon salt and mix it well. 2. Add 80 milliliters water and mix it well to make a thick batter. 3. Rest the mixture for 10 minutes. 4. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well. 5. Place a cookie cutter on a hot tawa. 6. Add some oil in it. 7. Then, add some mustard seeds, some white sesame seeds in it. 8. Now, add the prepared batter in it. 9. Cover it with bowl and cook for about 10 - 15 minutes. 10. Cool for 5 minutes. 11. Open the bowl. 12. Remove it from heat and keep aside. 13. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds and stir well. 14. Then, add 10 - 12 curry leaves, 1 1/2 teaspoons sugar and stir again. 15. Now, add 80 milliliters water and mix it well. 16. Bring it to a boil. 17. Remove it from heat and keep aside. 18. In a blender, add 20 grams coriander, 2 tablespoons mint, 1 1/2 tablespoons peanuts, 1 tablespoon ginger, 2 teaspoons green chili, 1/2 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 teaspoon cumin, 1 tablespoon lemon juice, 50 milliliters water and blend it into a paste. 19. Place the prepared dhokla in a serving plate. 20. Pour the tempering over it. 21. Serve with prepared chutney. Raswala Dhokla Servings - 2 - 3 INGREDIENTS Gram flour - 200 grams Semolina - 1 1/2 tablespoons Asafoetida - 1/4 teaspoon Salt - 1 teaspoon Powdered sugar - 1 tablespoon Oil - 25 milliliters Lemon juice - 1 tablespoon Ginger - 1 1/2 tablespoons Green chili - 1 tablespoon Water - 300 milliliters Fruit salt - 1 teaspoon Water - 20 milliliters Oil - 25 milliliters Mustard seeds - 1 teaspoon Cumin - 1 teaspoon Asafoetida - 1/4 teaspoon Green chili - 1 tablespoon Red chili - 1 teaspoon Salt - 1 teaspoon Turmeric - 1/4 teaspoon Jaggery - 45 grams Tamarind pulp - 85 milliliters Water - 250 milliliters Coriander - for garnishing PREPARATION 1. In a mixing bowl, add 200 grams gram flour, 1 1/2 tablespoons semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 1/2 tablespoons ginger, 1 tablespoon green chili, 300 milliliters water and mix it well. 2. Rest the mixture for 10 minutes. 3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well. 4. Pour the batter into a dish and place it in a steamer. 5. Cover it with lid and steam for 15 - 20 minutes. 6. Remove it from steamer and cut it into pieces. 7. Keep aside. 8. Heat 25 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon green chili and stir well. 9. Add 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well. 10. Then, add 45 grams jaggery, 85 milliliters tamarind pulp and mix it again. 11. Cook for 5 - 7 minutes on medium heat or until the jaggery is melted. 12. Now, add 250 milliliters water and mix it well. 13. Bring it to a boil. 14. Pour the mixture over the dhokla. 15. Garnish with coriander. 16. Serve. Official website: https://ift.tt/2YE99SY Like us on Facebook https://ift.tt/345eOSQ Follow us on Instagram https://ift.tt/2rlkF9E
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