Stuffed Rava Dhokla | Stuffed Suji Dhokla

Serves 5

Ingredients

• 2 cups suji or rava

• 1.5 cup sour curd or curd with 1 tsp lemon juice

• 1/2 cup water

• 2 tsp salt

• 1 tsp baking soda/ 1 packet eno

• 6 boiled potatoes, mashed

• 1 tbsp oil

• 1 tsp rai or mustard seeds

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp red chilli powder

• 1.5 tsp salt

• 1 tsp amchoor powder

• 1 tsp jeera powder

For tadka or tempering

• 1 tsp oil

• 1 tsp rai or mustard seeds

• 5-6 kadi patta or curry leaves

• 3 green chillies, slit into halves

• 1 tsp sugar

• 1/2 cup water

• 1 lemon juice

• few coriander leaves

Instructions

1. In a pan take oil and add rai to it

2. Once it begins to crackle add the boiled potatoes and the spices and cook for a minute.

3. Set this aside.

4. Now in a bowl take suji and add curd, water and salt to it and keep it aside for 15 minutes. After 15 minutes, add eno and 1 tsp of water and mix it well.

5. Now in a pressure cooker take some water and bring it to a boil.

6. Grease 4 steel glasses and pour in the suji batter half way through and then put 1/4 of the potato filling in the middle. Cover it with some more suji batter till it gets covered.

7. Repeat the same for the other glasses.

8. Place each of them in the cooker and close the lid without the whistle.

9. Cook on low flame for 20 minutes. Then insert a knife or toothpick to see if its cooked well and take the glasses out. Turn off the gas.

10. Now with the help of a knife invert each glass to get the dhokla out.

11. Cut each cylinder into 6 pieces.

12. For the tadka, in a pan take oil and add rai to it.

13. Once the begin to crackle add green chillies and kadi patta. Saute for a minute.

14. Now add sugar, water and lemon juice and bring it to a boil.

15. The tadka is now ready. Pour it over the stuffed dhokla rings and garnish with coriander leaves.

Nutrition Facts

Per Serving: 40 calories; 0.3 g fat; 7.9 g carbohydrates; 1.3 g protein; 0.4 g fibre.