Easiest Way to Make Any-night-of-the-week Rava Besan Dhokla And Tomato Coriander Chutney
Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Rava Besan Dhokla And Tomato Coriander Chutney. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rava Besan Dhokla And Tomato Coriander Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rava Besan Dhokla And Tomato Coriander Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rava Besan Dhokla And Tomato Coriander Chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have Rava Besan Dhokla And Tomato Coriander Chutney using 22 ingredients and 14 steps. Here is how you can achieve it.
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Dhokla is a yummy and most loved, healthy Gujrati dish. I preferably make it as an evening snack when my children are leaving for their classes to keep them full for hours. It tastes all the more yummy when served with tangy tomato and coriander chutney.
Ingredients and spices that need to be Take to make Rava Besan Dhokla And Tomato Coriander Chutney:
- Dhokla
- 1 cup Fine Rava/ semolina
- 1/4 cup besan/ chickpea flour
- 1 cup beaten yogurt
- 1/2 cup water or buttermilk
- 1 tablespoons oil
- to taste Salt
- Pinch turmeric powder
- 1/4 teaspoon chilli powder
- 1 & 1/2 teaspoon baking soda or eno fruit salt
- Tadka
- 2 tablespoons Oil
- 2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 slit green chillies
- Chutney
- 1 cup coriander leaves
- 3 green chillies
- 1 big tomato
- 1 clove garlic
- To taste Salt
- 1/2 teaspoon Amchur powder (optional)
Instructions to make Rava Besan Dhokla And Tomato Coriander Chutney
- Beat the yogurt well to make it smooth.
- In a bowl mix together beaten yogurt, semolina, besan, chilli powder and turmeric. Mix well. Add water or buttermilk to make it thick batter. Cover and set aside for an hour.
- Prepare a steamer by adding water in a big heavy bottom vessel, place a metal stand and keep it on flame. Or use a dhokla or Idli pan.
- Grease the pan in which you are going to cook your dhokla batter. I have used an old round 9 inch cake tin.
- Check the batter add salt, oil and more liquid if required.
- The water must be steaming to place our pan in it.
- Cook batter in 2 portions and add eno just before placing it in the steamer. Do not add all the eno at once.
- Pour the one half of batter in the pan and place in the steamer.
- Cover the big vessel and let it cook for 13-15 minutes on medium heat.
- Check if it's done by inserting a skewer in the centre.
- Prepare tadka and add over the dhokla. Let it cool for 5 minutes. Cut and serve.
- Add all the other ingredients and grind into coarse paste
- Roast tomato and chillies directly over the flame. Chop and add in a mixer.
- Serve hot dhokla with tangy chutney
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