Time taken: 30-35mins
Suji/Rava : 1 cup(100g)
Sour curd : 3/4 cup
ENO(regular) : 3/4 sachet
Salt to taste
Oil : 2tbsp
Mustard seeds :1/4tsp
Seasame seed : 1/2tsp
Curry leaves : few
Grated coconut: 2tbsp
Oninon finely chopped :1
Tomato finely chopped :1
Garlic finelly chopped :12-15 cloves
Green chillies choppped :2-3
Turmeric powder : pinch
Salt to taste
Coriander leaves for garnishing
1.Take sour curd in bowl and knead it well. Add suji to it and make a smooth thick batter.Add water if required. Add salt to taste.
2.Take heavy bottom kadai and pour a glass of water. Take one plate and greese it with ghee.
3.Add ENO to the batter jus before pouring it into plate. mix batter well and pour it in plate. keep the plate into kadai.
4.Keep the kadai on medium flame and cook for about 10-15 mins covering it with lid.
5.After 15 mins open the lid and check if its done by putting knife into it.If knife comes out clean then its done, otherwise cook for 5 more mins.
6.When done take plate out and make it to cool for about 10 mins.Cut into square shapes of dhokala.
7.Take nonstick kadai and put oil and mustard seeds. Add seasame seeds, curry leaves, garlic and green chillies. Saute for minute.
8.Add onion and tomato and fry for 2 mins.Add turmeric pwd and salt.Now add cut pieces of dhokala and mix well.
9.Garnish with coriander leaves and sprinkle grated coconut.Serve hot with tamarind chutney.
If sour curd is not available then batter can be prepared 30mins before with normal curd but make sure to add sufficient water as rava tends to pull more water if batter kept for long.