Four Rava Dhokla Pieces | Supa

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🥨Snack🟢Easy⏱55 minAppetizer

Four Rava Dhokla Pieces

Name: Four Rava Dhokla Pieces
Total time: 55 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 1 g Ginger Fresh, finely grated; 0.5 g Chili Pepper Fresh red chili, finely minced; 1 g Cilantro Fresh, finely chopped; 40 g Semolina Fine uncooked semolina; 1 g Sesame seeds; 2.25 cups Water Up to 40 ml batter, 10 ml topping, 500 ml steamer water discarded; 1 g Sugar; 0.3 g Baking soda Weigh accurately; not baking powder or fruit salt; 1 tsp Lemon Juice; 0.05 g Turmeric Ground; 0.2 g Curry Leaves Fresh, washed and dried well, torn; 0.5 tsp Cooking oil 1 ml batter, 0.5 ml tin, 1.5 ml topping; To taste Salt

One light snack of four pieces of airy steamed semolina cake, adapted with a sesame and fresh curry-leaf topping; baking soda and lemon juice provide the lift.

Ingredients

1 g

Ginger

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0.5 g

Chili Pepper

1 g

Cilantro

40 g

Semolina

1 g

Sesame seeds

2.25 cups

Water

1 g

Sugar

0.3 g

Baking soda

1 tsp

Lemon Juice

0.05 g

Turmeric

0.2 g

Curry Leaves

0.5 tsp

Cooking oil

To taste

Salt

Steps

20 min1

Mix all the fine semolina, lemon juice, sugar, ginger, chili, turmeric, a little salt, 1 ml oil and 30 ml water. Rest for 20 minutes. Stir in up to the remaining 10 ml batter water only as needed for a thick but pourable batter; it must not be a stiff dough. Keep the baking soda separate.

18 min2

Steam

Meanwhile, grease a shallow 10 cm metal tin with 0.5 ml oil. Bring 500 ml water to a steady boil below a steamer rack; the tin must fit above the water with the lid closed. When the steamer is ready, stir all the weighed baking soda briefly into the rested batter, immediately pour into the tin and level gently. Cover and steam for 15-18 minutes until a skewer comes out clean. Do not let the steamer boil dry.

7 min3

Fry

Remove the tin and cool for 6 minutes. Discard the steamer water. Loosen the cake onto a plate, keeping any crumbs, and cut into four equal pieces. In a small pan, warm the remaining 1.5 ml oil over low heat. Add all the sesame seeds and thoroughly dried curry leaves; stir for 20-30 seconds until fragrant without burning.

Remove the topping pan from the heat and wait until sizzling stops. Carefully stir in the remaining 10 ml water. Spoon all the topping and its liquid over all four pieces, then scatter over all the cilantro. Serve every piece and any crumbs together as one snack portion. Chutney, coconut and extra oil are not included.