Ingredients:
For white rava dhokla:
- 1 cup Sooji/Semolina
- 1/2 cup Curd/dahi/yogurt
- 1/2 tsp Fruit salt or eno
- 3 tbsp Water
- Salt as per taste
For yellow Khaman dhokla:
- 1 cup Besan/chickpea flour
- 1/4 tsp Haldi/turmeric powder
- 1 tsp Lemon juice
- 1/2 tsp Sugar
- 6 tbsp Water
- 1/2 tsp Eno or fruit salt
- Salt as per taste
For tempering:
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1-2 Green chillies slit lengthwise
- Pinch of Heeng/Asafoetida
Instructions:
For the white dhokla:
- Add all ingredients for while dhokla except Eno and let it rest for 5 minutes.
- Heat the steamer after adding 2 cups of water to it.Grease the container with oil.
- Add the fruit salt or eno to the batter.
- Steam for 6 minutes till the rava dhokla is ready.
- Layer the mint chutney on the Rava dhokla evenly till a thin layer is formed(do not add to much of chutney, else the 2 layers will not stick together.
For the yellow dhokla:
- Mix all ingredients for yellow dhokla except Eno.Make a smooth batter.
- Add Eno and pour the khaman batter on the rava dhokla/chutney.
- Steam for 10 minutes.Keep it aside and let it cool
- Run a knife on the edges of the pan,turn it upside so that the layered dhokla comes out like a cake.
- Cut in desired shapes.
For tempering:
- Heat oil , add mustard seeds until they splutter.Add remaining ingredients, cook for 1 minute.
- Add tempering on the dhokla pieces, serve immediately.