- 1 cup Vedic India’s Rava/Suji
- 1/4 cup Dahi
- 1 tsp Green Chilies, paste
- 2-3 tsp Oil
- Vedic India’s Himalayan Rock Salt (to taste)
- 1 tsp Fruit Salt
- 1/4 tsp Vedic India’s Rai/Mustard Small Black
- 1/4 tsp Vedic India’s Til/Sesame White natural
- Coriander, finely chopped
- Take a medium-sized bowl and put 1 cup suji, ¼ cup dahi, 1 tsp green chilies paste, 2 tsp oil, salt (to taste) and water
- Whisk all the items to remove the lumps, ensuring a consistent batter; that is neither too hard nor too loose
- Cover the bowl with a cloth and let it settle for about 30 minutes
- After 30 minutes, stir and add fruit Salt and water; mix it well
- Pour the batter in the oily greased metal container making it evenly spread
- Shift this container into a steamer; let it steam for 12 minutes.
- To check whether Dhokla is cooked perfectly, you can do a knife prick test by putting the knife’s tip-in Dhokla. Pull it out, if it comes clear it is prepared. Else cook it for another 2-3 minutes.
- Take 1tsp oil in a non-stick pan, heat it, and now add ¼ tsp each of rai and sesame seeds till you get a crackling sound
- Pour the tempering over Rava Dhokla and sprinkle finely chopped fresh coriander on the delicious dish.