Instant Vegetable Rava Dhokla

Por Your Food Lab · 30 min

Ingredientes

Modo de preparo

1. Mix the batter: whisk coarse semolina, sour curd, water, ginger chilli paste, sugar and salt in a large bowl, then cover and rest it.
2. Chop the carrot and capsicum roughly in a chopper, not too chunky.
3. Heat ghee in a small pan over high heat, add cumin seeds and let them crackle. Add the chopped vegetables, cook over high heat for 2 minutes, then cool completely in a bowl.
4. Meanwhile, set the steamer on high heat and grease the dhokla trays with oil.
5. Once the vegetables have cooled, add them to the batter with the sweet corn. Add water if needed so the batter is semi-thick, pourable but not runny, like thick idli batter.
6. Stir the eno with 1 tsp water until it is fully mixed into the batter. Pour the batter evenly into the trays (this makes 2 trays), spread it level and tap gently a few times.
7. Steam the trays for 15 minutes, then check with a knife: it should come out clean. Remove and cool, then cut into pieces.
8. For the tempering, heat the groundnut oil in a pan over high heat. Add mustard seeds, sesame seeds and asafoetida and let them crackle for a few seconds, then add the curry leaves, green chillies and coriander.
9. Pour the tempering over the dhokla, then peel them off the trays with a spatula and serve with green chutney.
10. For the green chutney, grind all chutney ingredients in a mixer jar to a fine paste.

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