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Rasiya Dhokla is a tasty snack recipe from Gujarati cuisine. Chef Pankaj Bhadouria shares the recipe for this unique gravy-based snack.
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Ingredients
For Rasiya Dhokla
1 ½ cup soaked split chickpeas
1 cup soaked rice
1 tbsp chopped ginger
2 chopped green chillies
water as required
salt to taste
1 tsp sugar
1/4 cup curd
1 tbsp fruit salt
oil for greasing
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
7-8 curry leaves
2 tbsp tamarind pulp
water as required
2 tbsp jaggery powder
salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 green chillies
coriander sprig for garnish
PREPARATION
- In a blender add soaked split chickpeas, soaked rice, chopped ginger, chopped green chilli, water and make a smooth & consistent paste.
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- Put this mixture in a bowl and ferment it for 8 hours.
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- Add turmeric powder, salt, sugar, curd, fruit salt to the batter and mix well.
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- Grease the steamer plate and then pour the batter into the plate.
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- Steam the dhokla for 20-25 mins. Once cool remove the dhokla from the plate.
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- Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, curry leaves, tamarind pulp.
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- Add water gradually and then add powdered jaggery, salt, turmeric powder, red chilli powder and mix.
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- Cut the dhokla into cubes and add it to the pan. Mix well and serve hot.
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