The “Unromantic” ParenthoodMarch 17, 2018
Weight Gain for Fussy ToddlersApril 5, 2018
An instant, easy to make snack, without any grinding and fermenting, yet fluffy and tasty. Ideal for breakfast or tea time snack.
It has a mesmerising aroma and a fabulous flavour, with the master stroke being the tempering added on top after it is cooked.
Do try out and give me a feedback.
Makes 3 medium sized plates
- Semolina (Rava) – 1 cup
- Curd – 1 cup
- Ginger paste – ½ tsp
- Green chilli paste – 1 – 1 ½ tsp
- Eno fruit salt – 1tbsp
- Mustard seeds – ¼ tsp
- Sesame seeds – 1 ½ tsp
- Asafoedtida – a pinch
- Curry leaves – few, finely chopped
- Coriander leaves – 3tsp, finely chopped
- Salt to taste
- Oil – 3tsp
- Dry roast semolina for 2 minutes on low flame.
- Mix semolina, curd, salt, ginger paste, green chilli paste. Keep aside for 10mins.
- Add water to get a batter like consistency (Little thicker than dosa batter).
- Add eno and mix well.
- Immediately transfer to a greased plate and steam it for 10mins.
- When done, immerse a clean knife in it to check if it is coming out clean.
- Heat 1tsp oil in a small tadka pan.
- Add mustard seeds, asafoetida, finely chopped curry leaves, chopped coriander and 1tsp sesame seeds at the last.
- Spread the above tempering on the dhokla plate.
- With a knife make rectangular pieces and serve immediately with green chutney, ghee or ketchup.
- Repeat the steps 4 to 10 with the other 2 plates.