Recipe of Delicious Ragi Dhokla (Finger Millet steamed cake)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ragi dhokla (finger millet steamed cake). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Ragi Dhokla (Finger Millet steamed cake) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Ragi Dhokla (Finger Millet steamed cake) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook ragi dhokla (finger millet steamed cake) using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ragi Dhokla (Finger Millet steamed cake):

1. Get 2 cups Ragi flour
2. Take 1.5 cup semolina
3. Take 2 tbsp green chilli paste
4. Take 3 cups buttermilk
5. Make ready 2 tsp fruit salt
6. Prepare as per taste Salt
7. Get For temparing:
8. Get 2 tbsp oil
9. Make ready 1 tsp mustard seeds
10. Get 1 tsp cumin seeds
11. Prepare 1 tsp sesame seeds
12. Make ready 8-10 curry leaves
13. Get Pinch asafoetida
14. Prepare as requried Coriander for garnish

Steps to make Ragi Dhokla (Finger Millet steamed cake):

1. Mix ragi flour, semolina,salt, green chillies.
2. Add buttermilk and prepare lump free batter. Cover and keep it aside for 15 minutes.
3. Turn on the heat and add water in steamer and let it boil. Grease thali or plate with oil.
4. Now check the batter, if it looks thick, add some water or buttermilk. We need batter like idli. Add fruit salt and mix well. Immediately pour batter in greased plate.
5. Put this plate in steamer, cover and let it cook for 12-15 minutes.
6. Once it cooks, remove from the steamer, wait forva while and cut it in desired shape and size.
7. Heat oil and prepare temper from tempering ingredients and pour over dhoklas.
8. Garnish with coriander and serve. You can skip tempering. It tastes good with coriander chutney and ground nut oil.

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