Friday, September 28, 2007

Green Rava Dhokla with Corn (Baked Dish)

Idlis and Dhoklas have been hot favourites for weekend breakfasts or snacks. And with Instant mixes available in the grocery stores, this is a perfect way to spend less time cooking and more with friends and family. Dhoklas originated in Gujarat, India, and the traditional dhokla flour is a combination of several different flours like cracked wheat, rice, besan and other. But as we intend to keep our recipes simple, I'm going to share with you the Rava Dhokla recipe. Inspired by the Rava Idlis that I've had at my friends' places for a lot of times, I tried making a variation of the same concept by adding some new ingredients. What's more is that it is baked, hence it's very low on fat and carbs, and with corn, coconut and coriander adding to the taste, it's crunchy, healthy and delicious!

3 cups Rava (semolina) OR Gits Instant Rava Dhokla mix
12-15 cashewnuts - roasted and split in halves
1 cup sour curd or buttermilk (omit this if you are using the instant mix)
1 cup chopped coriander
3 tbsp corn kernels
1 tsp soda bicarb
2 tbsp oil
2 tsp mustard seeds
2 tsp chana dal (split-pea yellow dal)
2 tbsp shredded coconut (optional)
3-4 green chillies - chopped
2 tsp black pepper powder
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)

Make the batter with the instant dhokla mix using instructions on the packet. For making using Rawa, blend it well with the curd or buttermilk and soda bicarb and keeep covered for at least 4-5 hours to allow fermentation. Meanwhile, blend half of the chopped coriander in a blender to form a puree. Now add this to the rava batter alongwith the salt, oil and water. Keep aside so the batter takes the green color of the coriander.

Take a small pan, add 1 tsp oil to it, and add the mustard seeds, green chillies and the chana dal. Saute for a minute or two then add in the chopped curry leaves, chopped coriander, corn and shredded coconut. Fry together for a few seconds, then remove from flame and add this to the rava batter.

Grease the plates if you are using a steamer cooker. I baked them in the oven, preheated to 275 degrees, then pour the batter in the greased trays, sprinkle black pepper powder on the top and bake for about 12-15 mins until a toothpick inserted in the center comes out clean and the edges separate from the pan/tray. Allow to cool a little, then slice into diamond-shaped pieces using a blunt knife or cutter.

Serve hot with Green Ghutney! Click here for recipes on dips and sauces. Dhoklas are a perfect tea-time snack, healthy, tasty and definitely easy-to-make!

You May Also Like:
Fluffy Khaman Dhokla
Savoury Muffins with Paneer and Sun-dried Tomato

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