Ragi Dhokla

If anyone asks me, what is my favourite flour? Answer will be Ragi flour, because of its food value and off course its pinkish colour.

Ragi is a rich source of fiber, calcium, and iron. When it is consumed it is considered to be a great food for weight control, diabetes and cooling the body. Ragi is also gluten-free and highly suitable for those who are lactose intolerant.

Now about Ragi dhokla,  it is a very simple snack to make and almost oil free. Even one can have it as breakfast. It is very easy to make yet full of taste comes with lots of nutrients.

So it is a must try recipe.

Category:	Breakfast / Snack
Cuisine:	Gujrati
Prep Time:	20 Mins
Cook Time:	10-15 Mins
Serves:	3-4

Ingredients

1. 1 Cup Ragi Flour (Finger Millet Flour)
2. 1 Cup Sooji/rava/semolina
3. 1 inch grated ginger
4. 1 Cup curd/yogurt
5. 1.5 Teaspoon eno fruit salt or 1.5 Teaspoon  baking soda
6. 1/2 Cup water (optional)
7. 1 Tablespoon Sunflower Oil
8. 1 Tsp salt

 

For Tempering

 

1. 2 Tablespoon Sunflower oil
2. 1 Tsp mustard seeds
3. 2 Tsp sesame seeds/til
4. 1 Sprig curry leaves
5. Salt to taste
6. 1 Green chilli slit
7. 2 sprig Chopped Coriander leaves.
8. Sugar 1 teaspoon
9. Water ½ cup.

 

How to Make

Dhokla

 

1. In a mixing bowl mix curd/yogurt, rava/sooji and ragi flour together and make a smooth paste. Keep it aside for 15 min.
   
2. Meanwhile preheat the steamer and grease the dhokla plates.
3. Add grated ginger, salt, oil mix together.
4. Check the consistency of the batter, adds water if needed. Consistency should be like idli batter.
5. Add the eno fruit salt. Mix together and immediately pour over dhokla plates.
6. Steam on high heat for about  10-15 minutes until a tester inserted in the center comes out clean.
7. Once steamed, remove the Instant Ragi Rava Dhokla from the steamer and keep aside for 5 minutes. 
   

Tempering of Dhokla

1. Heat oil in a pan adds in the mustard seeds, sesame seeds and curry leaves and allow it to crackle..
2. Add green chili and fry it lightly, now add half a cup of water to this spice, also add salt and sugar. Turn off the gas when it comes to boil.
3. Put this tempering all over the dhokla with a spoon.
4. Cut them in the square.
   
5. Garnish with green coriander or grated coconut.
6. Serve it hot along with Green Chutney.

Notes For making Perfect Spongy Ragi Dhokla

• If the batter is too thin or too thick then Dhokla will not become spongy.
• If after adding eno salt , you will keep stirring the mixture for a long time, Dhokla will not fluffy enough due to releasing of  air bubble.So it is best to add eno just before pouring the batter in to the dhokla plate and everything is ready.
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