I usually make nachni satva(ragi pudding), but this time wanted to make something different.
Dhokla sounded like a good idea. Turned out very nice and nutritious.
- Dry roast the ragi flour on medium heat for few minutes till the raw smell goes away.
- Cool, then add to dhokla batter and mix well, add eno fruit salt, mix well and immediately pour in a greased 8 inch plate and steam for about 20 minutes.
- Cool 10 minutes and cut into squares.
- Heat the oil for tempering, when hot add sesame seeds and mustard seeds and when they splutter pour this tempering on the cooled dhokla.
- Garnish with chopped coriander leaves.
- Serve with chutney or ketchup.