Rasawala Dhokla Recipe
Dhokla Rasawala is a simple Gujarati dish made by soaking the classic khaman dhokla in a sweet and spicy gravy called rasa.
Dhokla Rasawala is a simple dish made with some leftover dhokla that has lost all its moisture, this rasawala dhokla is an ideal way to serve it. Simmer the dhokla pieces in rasa just before serving and see the left over dhoklas magically transform to a new avatar and create a left over magic, “Dhokla Rasawala ”. Even the fresh dhoklas for that matter in this form taste equally good.
Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family.
If you like this recipe, you can also try other Dhokla recipes such as
5 M
10 M
15 M
4 Servings
Ingredients
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For khaman dhokla recipe
- 2 cups Gram flour (besan)
- 1/2 cup Curd (Dahi / Yogurt)
- 2 Green Chillies , made into paste
- 1 inch Ginger , made into paste
- 1 tablespoons Lemon juice
- 1 teaspoon Enos Fruit Salt
- Salt , to taste For the rasa
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 2 Green Chillies
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Jaggery , grated
- 1 tablespoon Tamarind Paste
- Salt , to taste For the garnish
- 4 sprig Coriander (Dhania) Leaves , chopped For the rasa
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 2 Green Chillies
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Jaggery , grated
- 1 tablespoon Tamarind Paste
- Salt , to taste For the garnish
- 4 sprig Coriander (Dhania) Leaves , chopped
How to make Rasawala Dhokla Recipe
To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it together along with water to make a thick batter.
Set the batter aside for 3 to 4 hours and allow it to ferment.
After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt. Whisk well to combine.
Prepare the steamer by preheating it with 1 cup water at its bottom. Grease the dhokla plates with oil.
Pour the dhokla batter into each plate, filling only up to half its level.
Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean. Turn off the heat and allow it to rest for 5 minutes in the steamer.
Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces. Arrange them on a serving platter.
The next step is to make the rasa. Heat oil in a heavy bottomed pan. Add mustard seeds, cumin seeds, hing and green chillies.
Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt.
Add water as required and make a thin sauce. Bring to boil.
Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes.
Garnish with coriander and serve immediately. Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family.
