Dhokla is very common for breakfast in India, especially in Gujarat and Rajasthan. Rahul and I both recount the numerous times we ate dhokla at our homes in India, and so today it’s definitely comfort food for us. I used to love to eat the rava dhokla that my aunt (she is the best at preparing or repairing of a recipes) used to make for us on weekends, for breakfast. I try to imitate her style, but she is the best, bar none.

Rava dhokla is very simple to make. It has a subtle flavor of yogurt and rava, hint of red chilli powder and ground black pepper. You can always add green chillies if you like spicy food and flavor. It is mostly consumed with coconut chutney or dahliya chutney.

The preperation is a two step process, first soaking the rava, and second steaming it. Since it was slightly gloomy today, we felt like eating something warm, spicy and comforting. Dhokla seemed like the perfect breakfast! Rahul loves rava dhokla with the daliya chutney. It was like a Saturday morning jackpot for him and we enjoyed every bit of it.

Ingredients

• 1/2 cup Rava
• 1/2 cup water
• 1/4 cup yogurt(fat free)
• 1/2 tea spoon oil
• 1 tea spoon Eno (to make the dhokla rise)
• Salt as per taste(approx 1/2 tea spoon)
• Pinch of red chilly powder
• Pinch of ground black pepper

Directions:

1. In a bowl mix the rava, yogurt and water, and set aside for soaking for 10-15 minutes.
2. In a deep pot boil water for steaming the dhokla’s.
3. Grease a 1/2 inch deep steel or aluminum plate for pouring in the mix.
4. Now add the oil, salt and eno and mix it well.
5. Pour the batter in the plate and sprinkle red chilly powder and ground black pepper.
6. Close the lid of the pot and let is cook for 15 minutes.
7. Once the dhokla is done take out the plate, spray oil on it and as it cools down cut them into square shapes.
8. Enjoy with the chutney.

Note:

1. If you are a first time maker of dhokla make sure that you arrange the plate in the pot little bit higher from water level so that water does not come over the plate. For this you can use a stand like thingy.
2. Before taking the dhokla out make sure its cooked properly. To check you can insert a knife in the steamed mix and if it turns out clear( the way we check for cakes), that means it’s properly cooked.
3. You can use baking soda if you do not have eno.

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