Tuesday, 2 February 2016

INSTANT TRICOLOURED RAVA / SOOJI DHOKLA

Dhokla is a traditional Gujarathi snack item preapared with sooji / rava and curd .It has a soft, fluffy texture with slightly spicy, sour, and salty flavours and a hint of sweetness. I have prepared this tricoloured rava dhokla  without any artificial colours and flavours.I used tomato & carrot puree for saffron colour, curd & freshly grated coconut for white colour & spinach, coriander & mint puree for green colour. The combination of these three flavours  and the seasonings of mustard seeds and hing  makes this dhokla delicious.

This dhokla doesn't need any grinding , fermentation etc, This is an instant one & easy to preapare. Try this Gujarathi snack.
 I won Second prize, for this recipe  in a contest conducted by a Facebook  group "Recipes of palakkad" as a part of Republic day celebration. 

INGREDIENTS  FOR WHITE DHOKLA

Rava / sooji                                    - ½ cup
Sour curd                                         - ½ cup
Water                                                - ½ cup
Sugar                                                - ¼ tsp
Salt                                                     - to taste
Ginger galic paste                       - ½ tsp
Grated coconut                              - 2 tbsps
Eno fruit salt                                  - ½ tsp







INGREDIENTS FOR SAFFRON LAYER

Rava / sooji                                     - ½ cup
Sour curd                                         - ½ cup
Salt                                                     - to taste
Sugar                                                - ¼ tsp
Ginger garlic paste                       - ½ tsp
Eno fruit salt                                  - ½ tsp
Tomato                                             - 1 no
Carrot                                               - 2 nos
Red chillies                                     - 3 nos
Small onions                                  - 3 nos

Boil the carrot and tomato with small onions, red chillies and grind it to smooth paste.
The ground tomato carrot puree should be of ½ cup quantity.


INGREDIENTS FOR GREEN LAYER
                       
Rava / sooji                                     - ½ cup
Sour curd                                         - ½ cup
Salt                                                     - to taste
Sugar                                                 - ¼ tsp
Ginger garlic paste                       - ½ tsp
Eno fruit salt                                  - ½ tsp
Spinach leaves                               - a handful
Small onions                                  - 3 nos
Green chillies                                 - 3 nos

Boil spinach small onions and green chillies and grind together with a handful of coriander leaves and mint leaves to a smooth paste.


Ground spinach mint coriander chutney should be of ½ cup quantity.







FOR SEASONING

Oil                                                      - 2 tbsps
Mustard seeds                               - 1 tbsp
Asafetida powder (hing)           - ¼ tsp

FOR GARNISHING

Coriander leaves                           - ¼ cup (finely chopped)
Freshly grated coconut            - ¼ cup



METHOD

Except eno salt mix everything.(it should be added just before baking) for each layer.
Mix rava, curd,salt, ginger garlic paste, grated coconut  and water keep aside for 30 minutes.(for white layer)
Mix saffron layer and green layer as above with their respective ingredients and keep aside for 30 minutes.
Grease the baking tin and preheat the oven for 10 to 15 minutes.
Add ½ tsp of eno salt to white layer dhokla mix and pour the batter into the greased tin and bake for 15 to 20 minutes or till done.(to check the doneness insert a tooth pick in the centre of the dhokla, it should come out clean.)
Repeat the above method for other two layers and bake it .(do not forget to add the eno fruit salt)
Allow to cool the baked layers.
Heat oil in a pan and add mustard seeds when it splutters add asafoetida and remove from fire.
Invert each layers carefully on a serving plate and pour the seasonings on the top of the dhoklas and garnish it with finely chopped coriander leaves and grated coconut.
Our  Nutritious Tricolour rava / sooji dhokla is ready to serve.





NOTE
Once you add the eno fruit salt everything should be done quickly.
Adding garlic is optional.

VARIATION
Can also steam this dhokla.Steam it for 15 to 20 minutes in a medium heat.


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