BY AYESHA NALLASETH
What’s not to love about a piece of tasty, perfectly spiced dhokla, especially one that is loaded with nutrients? Typically, the cheery yellow Gujarati favorite is made using semolina (sooji or rava), but this instant ragi dhokla makes use of the finger millet as well. Ragi is a rich source of calcium, fiber, and iron. It’s great for bone, nail, and teeth health, plus because it has a low glycemic index, it is an excellent food for diabetics. And one of the biggest benefits of ragi is that it’s extremely versatile – use it to make rotis, healthy drinks, porridges, or even pancakes and dosas. And, of course, this instant ragi dhokla.
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My daughter was a little hesitant when she saw the colour of the dhokla, but once she took a bite, things were different. We now often make ragi dhoklas as an evening snack – it’s so satisfying to have a tasty, low-calorie snack that the whole family can enjoy. Here is the recipe.
1. 1/2 cup Slurrp Farm Sprouted Ragi Powder
2. 1/2 cup Semolina/Sooji
3. 1/2 cup Curd
4. 1/2 cup water
5. 1 tsp grated ginger (optional)
6. 1 tsp Eno fruit salt or baking powder
7. Salt to taste
8. 3-4 green chilies
9. 1 tsp sesame seeds
10. 1 tsp Mustard seeds
11. 2 tbsp oil
12. 3-4 curry leaf stems
1. In a mixing bowl mix curd, semolina and Slurrp farm sprouted ragi powder together and make a smooth paste. Keep it aside for 20 min
2. Add grated ginger, salt, and eno fruit salt mix together
3. Immediately pour into a microwavable container or oiled glass container. Add eno just before everything is ready
4. Microwave the ragi dhokla at 800 WW for 4 minutes. Allow the dhokla to rest in the microwave for 1 minute after it is cooked
5. For the tadka: Heat oil in a pan and add mustard seeds. Once seeds crackle add curry leaves, sesame seeds, and green chillies
6. Cut the dhokla into the desired size and pour the tadka over it and serve warm