Ingredients

• 1 cup - semolina (rawa, sooji)
• 2 tbsp - besan
• 1 cup - water
• salt as per to taste
• 1 tsp - eno fruit salt
• 1 tsp - lemon juice
• oil for greasing the plate
• 1 tsp - sugar
• 2-3 pinch - haldi
• Ingredients for tampering
• 1 tsp - mustard seeds (rai)
• 2 sliced - green chillies
• a few curry leaves
• hing
• 1 tsp - sesame seeds
• 1 tbsp - oil
• 2 tbsp - chopped coriander
• 1 tbsp - grated coconut

How to Make Rawa Dhokla

• Mix rawa, besan, salt, sugar, haldi (turmeric)powder, lemon juice, and then add boiled water enough to make a thick paste.
• Mix it all well.
• Then add eno and stir it well.
• Now, take a vessel which can fit in a steamer or pressure cooker and grease it with oil and pour the paste in it.
• Steam cook it for 5 minutes on high flame and 10 minutes on low flame .
• After it is ready take it out and let it cool for 5 minutes.
• To check if it is ready or not put a knife in the mixture if the knife comes out clean then the dhokla is ready.
• In the mean time take a pan and pour oil in it and then add hing and mustard seeds to it.
• When the seeds splatters, then add curry leaves, sesame seeds and green chillies to it.
• Then, cut the ready khaman in square pieces (if you want can sprinkle some red chilly powder over it) and spread the tampering over the khaman.
• Then garnish it with fresh coriander leaves and grated coconut.
• It is now ready to be served.
• Serve with green coriander chutney or tomato sauce.