How to make Rava Dhokla for summer breakfast

Rava Dhokla makes for a simple, easy, and light breakfast delight. Made with rava, curd and an aromatic tempering, it is a quick steamed dish that can be best enjoyed with tamarind or coriander chutney. Take a look at the recipe.

1 cup rava, 1 cup curd, ½ cup water, 1 tsp ginger-green chili paste, salt to taste, 1 tsp sugar, 1 tsp fruit salt, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8-10 curry leaves, 2 green chilies, 1 cup water, 1 tsp sugar, 2 tbsp coriander leaves, and 1 tbsp lemon juice

In a mixing bowl, combine rava, curd, water, ginger-green chili paste, and salt.

Mix well and then add sugar and mix again to form a smooth batter.

Let it rest for 15-20 minutes so the semolina absorbs the moisture.

Grease a tray with oil and in the meantime, add fruit salt to the batter, mix and transfer to the greased container.

In the meantime, prepare a steamer, place the tray and steam for 10-12 minutes or until a toothpick inserted in the center comes out clean.

For the tempering, heat oil in a small pan. Add mustard seeds and allow them to crackle. Add sesame seeds, curry leaves, and green chilies. Also, add water sugar, and lemon juice in a bowl and add it to the tempering. Let it simmer for a minute.

Pour the tempering evenly over the steamed dhokla pieces. Garnish with fresh coriander leaves and serve.