A popular Gujarati preparation of steamed ragi and rava batter flavoured with cumin, green chillies and ginger, served with a mustard and curry leaf seasoning
STEP 1.In a large mixing bowl add 1 cup ragi flour, 1 cup sooji, salt to taste, 1 tsp eno
STEP 2.Fruit salt ,½ tsp asafoetida, ½ tsp roasted cumin powder (optional). Stir the ingredients together.
STEP 3.Next add ½ cup curd and about 2 cups water to make a smooth thick batter. Mix well to ensure that there are no lumps in the batter.
STEP 4.Grease the dhokla plate with oil, spread the oil all over the surface of the plate.
STEP 5.Then pour in the dhokla batter into the greased plates. Do not fill to the top as the dhokla will rise when cooked.
STEP 6.Place the plates on the stand in the steamer and steam on high heat for 10 minutes. To check whether the dhokla is cooked insert a knife into the dhokla if it comes out clean, without any crumbs stuck to it then the dhokla is ready.
STEP 7.To make the tadka (tempering) preheat a pan, add 1 tsp oil, add 1 tsp mustard seeds, 1 tsp sesame seeds. Allow the seeds to crackle. Add 1 sprig curry leaves and 1 dry red chilli.
STEP 8.Cut the dhokla into squares or diamond shapes and remove from the steamer plate. Arrange on a serving dish and pour the tempering over the dhokla.
Nutrition value
1298
calories per serving
24 g Fat32 g Protein226 g Carbs32 g FiberOther
Current Totals
24 g Fat
32 g Protein
226 g Carbs
32 g Fiber
MacroNutrients
Carbs
226 g
Protein
32 g
Fiber
32 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
749 mg
Iron
13 mg
Vitamin A
7 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
331 mg
Manganese
8 mg
Phosphorus
549 mg
Selenium
56 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
