Updated: Jan 23
Every state of the country has that one dish it is famous for and a trip to each of these states is incomplete without having tried and/or eaten that particular dish. For Maharashtra, it is Vada Pav and Pav Bhaji; for Punjab it is Chole Bhature; for Delhi, it is surely the street food and chaats.
Gujarat, as we all know, is supremely famous for its farsaan- khakhra, bhajiya, fafda, bhakarwadi, chevdo, mendu vada.. the list just goes on and on (and the mere mention of these snacks made our mouths water!) But, one dish that tops this list is Khaman Dhokla. No one, we repeat no one, makes it like the Gujaratis make it. It is so spongy, moist and flavourful, with the right balance of sweet, salty and little bit of spicy.
One snack which is similar to the Khaman Dhokla, but not much known to non-Gujaratis is Rava Dhokhla made using the most basic ingredients- semolina (sooji), curd and just few spices easily available in every Indian kitchen.
Here's a quick and easy recipe of Rava Dhokla for you to try for days when you decide to conquer a little battle in your kitchen.
Rava/Sooji/Semolina- 1.5 cup
Curd- 1 cup
Salt- to taste
Water- 1/2 to 1 cup
Eno- 1 small pack
Green chillies- 2 to 3 (depending on spice tolerance)
Curry leaves- 6 to 7
Black Mustard Seeds- 1 tbsp
Oil (for tempering and greasing)- 1 tbsp
You will also need a steamer (the one who use for making idlis and dhokhlas) and a round plate or tin with a height of at least 0.5 to 1 inch. We have used a tin with 8 inch diameter and 0.5 inch height. If you don't have a steamer, you can use a big kadhaai and put a steel bowl or stand inside it on which you can put your plate or tin.
1. In a bowl, mix semolina or rava and curd. You will have to eye ball the amount of curd, making sure that there is no dry rava left in the bowl and just a little watery. The rava will absorb some water from the curd.
Cover and let it rest for at least 20-25 minutes.
2. After 15 minutes of mixing the curd and semolina, start setting up your steamer. The water should be hot enough when you put the prepared batter in the plate to cook.