1 1/2 cups semolina (rava) 1/2 cup curds (dahi) 1 1/2 tsp green chilli paste 2 teaspoon  oil salt to taste 1 1/2 tsp fruit salt 1 tsp mustard seeds ( rai / sarson) 1 tsp sesame seeds (til) 1/4 tsp hing 1 tbsp finely chopped coriander (dhania) For Serving green chutney



  1. Combine the semolina, curds, green chilli paste, 1 tsp oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.
  2. Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
  3. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
  4. Steam in a steamer for 12 minutes. Keep aside.
  5. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
  6. Pour the tempering over the dhoklas, sprinkle the coriander evenly over it.
  7. Cool slightly, cut into squares pieces.
  8. Serve immediately with green chutney.

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