Ragi Rava Dhokla - a nutritious, calcium enriched Snack with Little Millet Flour!

This weekend Amma wanted to clean up all the kitchen cabinets. This is a must every month on one of the weekends. After the entire process, we had worked up a great appetite. Amma did not want to make anything with frying involved in it and so she decided to make steaming nutritious Ragi Rava Dhokla. This is filling, tasty and best part so nutritious and very easy to make!

Appa loves these dhoklas and anytime Amma makes these he relishes them gleefully! Infact he wants to try dhoklas with other Millet flours too.

INGREDIENTS

1 cup Ragi Atta | Little Millet flour

1 cup Barik Rava | Fine Semolina

1/2 cup Dahi | Yogurt

1 cup Water | approximately

1 tsp Green Chilli, finely chopped

1/2 tsp Jeera | Cumin Powder

To taste Salt

1 tsp Fruit Salt

1 tsp Oil

1/2 tsp Rai | Mustard Seeds

1 tblsp White Til | Sesame Seeds

A pinch Hing | Asafoetida Powder

1 sprig  Kadhi Patta | Curry Leaves

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Red Chilli flakes | To taste

Oil, for greasing plate

METHOD

• Prepare a steamer filled with water and keep it for the water to boil.
• Grease the dhokla plates. Keep aside. 
• In a non stick pan dry roast barik rava for 2 minutes. Keep aside.
• In a mixing bowl combine ragi atta, roasted barik rava, yogurt, jeera powder, chopped green chilli, 1 tblsp finely chopped dhania and salt.
• Add a little water at a time to make a thick batter. The batter must be of dropping consistency.
• Gently fold in fruit salt and pour dhokla batter into the greased dhokla plates. 
• Place dhokla plates into the ready steamer and steam on high flame for about 10 minutes. 
• Once steamed, remove Ragi Rava Dhokla from the steamer and keep aside for 5 minutes. 
• In a small kadhai heat oil and add rai and til. As rai begins to crackle add hing and kadhi patta.
• Switch off the gas and pour tempering on the dhokla plates. Spread the tempering nicely across the surface.
• Garnish with remaining chopped dhania leaves and red chilli flakes. 
• Cut to desired shape and serve along with Green Chutney.

Note:

a. Instead of Fruit Salt you can also use 1/2 tsp Baking Powder.

We have used:

1. LG Hing Powder

2. Tata Salt Lite

3. Til Sona Sesame Oil

4. Eno Fruit Salt
5. Keya Red Chilli Flakes

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.