Ragi Rava dhokla, a very simple snack to make and oil free as it is steam cooked. Ragi is a rich source of fiber, calcium, and iron. When it is consumed it is considered to be a great food for weight control, diabetes and cooling the body. Ragi is also gluten-free and highly suitable for those who are lactose intolerant. Today I am showcasing a Gujarati snack “Dhokla” in a new avatar.  So let us see how to make steamed Ragi Rava Dhokla.

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Ragi rava dhokla is very easy to make. To make instantly I used eno fruit salt. While using eno fruits salt certain points should be taken care

• Use new packet always. As a result of using already opened a pack, dhoklas does not become spongy.
• Add Eno as soon as you are ready to pour in the steam cooker.
• Do not allow the batter to sit for few minutes after adding eno. It does not work really.
• You can substitute it with baking soda. Same quantity works well.
• Whisking for 1 or 2 minutes results into the batter which is lump free. This helps to make dhokla fluffy and spongy.
• After adding Eno fruit salt stir only in one direction.

You can read more about ragi flour benefits here.

Ragi Rava Dhokla (Steamed Finger Millet Dhokla)

Ingredients                                                                             Serves 4

1 Cup Ragi Flour (Finger Millet Flour)
1 Cup Sooji/rava/semolina
1″ grated ginger
1 Cup curd/yogurt
1.5 Tsp eno fruit salt or 1 Tsp baking soda
1/2 Cup water (optional)
1 Tblsp cooking oil
1 Tsp salt

For Tempering

2 Tsp cooking oil
1 Tsp mustard seeds
1 Sprig curry leaves
2 Tsp sesame seeds/til
Salt to taste
1 Green chili slit(optional)

Method

1. In a mixing bowl mix curd/yogurt, rava/sooji and ragi flour together and make a smooth paste. Keep it aside for 20 min.
2. Preheat the steamer and grease the dhokla plates.
3. After 20 min stirs the paste and adds water if needed. Consistency should be like idli batter.
4. Add grated ginger, salt, oil and eno fruit salt. Mix together and immediately pour over dhokla plates. Add eno just before everything is ready.
5. Steam it for 12-15 min on medium flame. In between check with a toothpick that it should come out clean.
6. Switch off the burner and let this cook down. Meanwhile, prepare for tempering.
7. Heat oil in a pan and add mustard seeds.
8. Once seeds crackle adds curry leaves, sesame seeds, and salt.
9. Pour this tempering over steamed dhokla plates, cut them in the square and serve with green coriander chutney or palak chutney.

Note

1) Consistency should be like idli batter. So adjust water accordingly.
2) Let them cool down a bit before cutting them.
3) Add eno just before pouring and everything is ready

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Instant Ragi Rava Dhokla Recipe | Steamed Finger Millet Dhokla

Ragi Rava dhokla, a very simple snack to make and oil free as it is steam cooked. Ragi is a rich source of fiber, calcium, and iron. When it is consumed it is considered to be a great food for weight control, diabetes and cooling the body. Ragi is also gluten-free and highly suitable for those who are lactose intolerant. Today I am showcasing a Gujarati snack “Dhokla” in a new avatar. So let us see how to make steamed Ragi Rava Dhokla.

Course Breakfast, Snack

Cuisine Indian

Servings 4 Servings

Author Bhawana Singh

Ingredients

• 1 Cup Ragi Flour (Finger Millet Flour)
• 1 Cup Sooji/rava/semolina
• 1″ grated ginger
• 1 Cup curd/yogurt
• 1.5 Tsp eno fruit salt or 1 Tsp baking soda
• 1/2 Cup water (optional)
• 1 Tblsp cooking oil
• 1 Tsp salt

For Tempering

• 2 Tsp cooking oil
• 1 Tsp mustard seeds
• 2 Tsp sesame seeds/til
• 1 Sprig curry leaves
• Salt to taste
• 1 Green chili slit(optional)

Instructions

1. In a mixing bowl mix curd/yogurt, rava/sooji and ragi flour together and make a smooth paste. Keep it aside for 20 min.

2. Preheat the steamer and grease the dhokla plates.

3. After 20 min stirs the paste and adds water if needed. Consistency should be like idli batter.

4. Add grated ginger, salt, oil and eno fruit salt. Mix together and immediately pour over dhokla plates. Add eno just before everything is ready.

5. Steam it for 12-15 min on medium flame. In between check with a toothpick that it should come out clean.

6. Switch off the burner and let this cook down. Meanwhile, prepare for tempering.

7. Heat oil in a pan and add mustard seeds.

8. Once seeds crackle adds curry leaves, sesame seeds, and salt.

9. Pour this tempering over steamed dhokla plates, cut them in the square and serve with green coriander chutney or palak chutney.

Recipe Notes

1) Consistency should be like idli batter. So adjust water accordingly.
2) Let them cool down a bit before cutting them.
3) Add eno just before pouring and everything is ready

This is my entry for BM #84  Week #4 Day #1 Steamed meal.

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