Marble Sooji Or Rava Dhokla – Holi Special
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Marble Sooji or Rava Dhokla – Holi Special. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Marble Sooji or Rava Dhokla – Holi Special is one of the most popular of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. Marble Sooji or Rava Dhokla – Holi Special is something which I've loved my whole life. They are fine and they look wonderful.
Many things affect the quality of taste from Marble Sooji or Rava Dhokla – Holi Special, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marble Sooji or Rava Dhokla – Holi Special delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Marble Sooji or Rava Dhokla – Holi Special is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Baca Juga
Just in addition, the time it takes to cook Marble Sooji or Rava Dhokla – Holi Special estimated approx 20 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can have Marble Sooji or Rava Dhokla – Holi Special using 34 ingredients and 5 steps. Here is how you can achieve it.
Holi is a Hindu spring festival also known as the “festival of colorsâ€. The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive. It is also celebrated as a thanksgiving for a good harvest. Holi is also a festival when each household prepares Holi recipes at home, which are served to guests who come to visit at home for giving their wishes. One of my favorite breakfast is Dhokla. So, I decided to make colorful rava dhokla with all natural colors. I used beetroot for pink colour, turmeric for yellow colour, palak or spinach for green colour.
Ingredients and spices that need to be Take to make Marble Sooji or Rava Dhokla – Holi Special:
- White Batter :
- 1/2 cup Sooji or rava
- 1/2 cup Curd
- 1/2 lemon juice
- to taste Salt
- 1/2 tsp Eno
- Pink Batter :
- 1/2 cup Sooji or rava
- 1/2 cup Beetroot Puree*
- 1/2 lemon juice
- to taste Salt
- 1/2 tsp Eno
- Green Batter :
- 1/2 cup Sooji or rava
- 1/2 cup Palak or spinach Puree*
- Half lemon juice
- to taste Salt
- 1/2 tsp Eno
- Yellow Batter :
- 1/2 cup Sooji or rava
- 1/2 cup Curd
- 1 tsp Turmeric
- 2 tbsp Besan
- Half lemon juice
- to taste Salt
- 1/2 tsp Eno
- Tempering :
- 1/2 tsp Mustard seeds or Rai
- 1 tbsp White sesame seeds
- 1 tbsp Flaxseeds
- 1 tbsp Oil
- 1/4 cup Water
- 1/2 Juice
- 1/2 cup Finely chopped coriander leaves
Instructions to make to make Marble Sooji or Rava Dhokla – Holi Special
- Make a smooth paste with the ingredients mentioned under different batters. Let them rest for 20 minutes.
Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes.
Now add Eno (1/2 tsp in each batter) in dhokla batters followed by 1 tsp of water in each batter and mix them well.
Pour prepared white batter into the greased pan followed by the yellow, green, pink colored batter one by one. - Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
Switch off the flame and allow dhokla to cool completely. - For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add chopped chilies, sesame seeds, flaxseeds. Saute for a minute.
Add 1/4 cup of water to tempering and allow mixture to boil for a minute.
Switch off the flame and add lemon juice. Mix it well.
Spread tempering over dhokla and garnish with chopped coriander leaves.
Cut into the desired shape and enjoy with your favorite chutney. - Tips :
For Beetroot Puree:
Boil small beetroot in a pressure cooker and then peel the boiled beetroot.
Cut boiled beetroot into small cubes and grind with 1/4 cup of water.
Make a smooth puree. It yields 1/2 cup of beetroot puree. - For Spinach Puree:
Boiled 1 cup chopped spinach with 1/4 cup of water in a saucepan for 5 minutes.
After boiling immediately add boiled palak into cold water. It helps to retain it's bright green Colour. Grind boiled spinach with 2 tbsp of water into a smooth puree.
It yields 1/2 cup of spinach puree.
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