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We hope you got benefit from reading it, now let’s go back to instant ragi dhokla recipe. You can cook instant ragi dhokla using 29 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Instant Ragi Dhokla:
- Provide 1 cup ragi flour/finger millet/nachni
- Get 1 cup semolina/rava
- Prepare 1/2 cup whisked curd
- Get 1 small packet of eno
- Prepare 1/2 tsp turmeric powder
- Use 1/2 tsp cumin powder
- Take 1/2 hing
- Use 2 tsp grated ginger and green chilies
- Prepare to taste Salt
- Get as required Water
- Use for tempering–
- Take 1 tsp mustard seeds
- You need 1 tsp sesame seeds
- Take 7-8 curry leaves
- You need 1/2 tsp hing
- Provide 2-3 slit or chopped green chilies
- Use 1 tsp red chilli powder
- Use 2-3 tsp lemon juice
- Prepare 1/2 tsp salt
- Get as required Oil
- Take for garnishing-
- You need 2-3 tsp chopped onions
- Get 2-3 tsp chopped tomatoes
- Provide 2 tsp lemon juice
- Get as required chopped coriander leaves
- Get as required Pomegranate seeds (optional)
- Get as required Sev bhujiya
- Provide as required Grated coconut
- Provide 1 finely chopped red/green chilli (optional)
Steps to make Instant Ragi Dhokla:
- In a mixing bowl, add ragi flour, semolina, curd and half cup of water and mix it well so that there are no lumps
- Add turmeric powder, cumin powder, hing, grated ginger green chilli Salt, and mix it well
- Allow the batter to rest for 15-20 mins, add some more water and mix it well, the consistency of the batter needs to be thick, however it should fall from the spoon
- Add one small packet of eno and give it a nice mix
- Grease oil on a steaming plate and pour the batter on it, steam in medium flame for about 15 mins or until it is completely done. You can check after 15 mins, by instering knife in the batter, if the knife comes out clean it means it's done.
- Once done, take it out of the steamer, allow it cook down and cut it into desired shape. Keep some of the pieces aside.
- For tempering, heat oil, add mustard seeds, seaseme seeds, curry leaves, hing, green chilli allow it splutter a bit, lower the flame add red chilli powder, lemon juice, little salt (remember dhokla too had salt in it, so adjust accordingly), chopped coriander leaves, mix it well and immediately pour the tempering over the dhoklas (keep some of the tempering aside). Coat the Dhoklas well with the tempering.
- Now crumble the remaining pieces of dhoklas with your hand, make chura of it, add the remaining tempering, add some chopped onions, tomatoes, some more lemon juice, chopped green/red chillies, mix it well, and garnish it with Sev, coriander leaves and grated coconut.
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