Name: Instant Dhokla recipe by Rimjhim Agarwal at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Rice flour 1 cup; Rava ½ cup; Gram flour ½ cup; Sugar 1½ spoon; Salt 1 spoon; Citric acid ½ spoon; Refined oil 2 spoon; Water; Mustard seeds 1 tsp; Curry leaves few; Soda ¼ spoon

Instructions

Take ½ spoon citric acid,1 spoon sugar, ½ spoon salt in a glass bowl and mix them with 3 spoons of water.Keep aside for 15 minutes.
In a bowl mix rice flour, rawa [semolina] and gram flour with water
Make a little thick batter and whisk till the batter is smooth. Keep aside for 15 minutes to rest.
Now mix ½ spoon of salt and 1 spoon refined oil to the batter.
Now mix citric acid mixture into the flour batter.
Fold in ,and this will make the batter fluffy and airy.
Add the soda to the batter as well now.
Pour the mixture into a greased tin.
Steam the mixture like we steam idlis, in a water bath or pressure cooker without the whistle. It takes about 20 minutes to cook or cook until a skewer poked inside comes out clean.
Take the tin out and de-mould the dhokla. Let it rest and cut it into desired pieces.
To make the tempering [tadka], heat about 1 tbsp of refined oil.
Add mustard seeds and curry leaves, let them splutter.
Add 4-5 spoon water and ½ spoon sugar
Let the tempering boil and then pour this over the dhokla pieces.
Serve hot with some green chutney or tamarind chutney.

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