Rawa Dhokla

Ingredients:

• Rawa (semolina) - 1 1/2 cups
• Sour buttermilk - 3 cups
• Turmeric powder - 1/2 tsp
• Ginger - 1" piece
• Green chillies - 4
• Salt - to taste
• Oil - 1 tsp
• Curry leaves - a few
• Mustard seeds - 2 tsp
• Sesame seeds (white) - 1 tsp
• Asafoetida - 1/2 tsp
• Eno fruit salt - 10 gms
• Chopped coriander - 1 tbsp
• Water as required

Method:

• Grind 2 chillies and ginger into a fine paste.
• In a bowl, mix rawa, buttermilk, salt, turmeric powder and the ground chilli - ginger paste. Mix well until it is of dosa batter consistency. If required, add some water.
• Keep aside for an hour.
• In a deep bottomed pan, add some water and bring to a boil. Place a small bowl in the centre so that it acts as a stand. Grease a deep plate.
• When the water is boiled and the vapour starts to rise, add the eno fruit salt to the prepared dhokla batter and immediately pour into the greased plate.
• Put the plate on the bowl in the deep bottomed pan and cover with a lid / big plate so that the steam does not escape.
• Let it cook on medium flame for about 10 minutes. Poke a knife into the dhoklas. If the batter does not stick to the knife, the dhoklas are done.
• Remove them from the fire and cool. Cut into squares.
• In a pan add oil, mustard seeds, sesame seeds. When they splutter, add asafoetida, curry leaves and finely chopped chillies. Add 1/4 cup water. (If you like the dhoklas sweet, you can add 1 tsp sugar along with the water).
• Pour this onto the dhokla plate. Garnish with chopped coriander.
• Serve with spicy mint chutney and sweet dates chutney.