Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla
A vegetarian Gujarati Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and diced, sunflower oil, sooji (semolina/ rava). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Roasted Pumpkin Rava Dhokla Recipe, heat a skillet with with oil on medium heat
- 2
Once the oil is hot, add in the pumpkin, sprinkle a little salt and roast for 4-5 minutes until it becomes soft and tender
salt - to tasteenos fruit salt(1 teaspoon) - 3
Do not add any water while roasting the pumpkin
- 4
Cover the pan and allow the pumpkin to cook in it's own steam
- 5
Once done turn off the heat, and allow the pumpkin to cool
- 6
Once the pumpkin has cooled, transfer the pumpkin to a mixer jar and grind to a smooth paste
green chilli - made into paste using pestle and motor(1 teaspoon) - 7
Transfer the pumpkin puree to a mixing bowl
- 8
In the bowl with with the pumpkin puree add and combine the rava, curd, cooking oil, salt and green chilliMix vigorously and allow it to rest for a good 30 minutes
curd (dahi / yogurt)(1/4 cup)salt - to tastegreen chilli - made into paste using pestle and motor(1 teaspoon)enos fruit salt(1 teaspoon) - 9
After the 30 minutes you will see the sooji has fluffed up well
sooji (semolina/ rava)(1 cup) - 10
Preheat the steamer with water and keep it ready
- 11
Grease a plate generously with oil
- 12
Add eno's fruit salt and give it a good mix
salt - to tasteenos fruit salt(1 teaspoon) - 13
Pour the Roasted Pumpkin Rava Dhokla batter into the plate mouldNow place the plate in the steamer, cover and steam for 10-12 minutes until firm
green chilli - made into paste using pestle and motor(1 teaspoon) - 14
Open the lid, insert a greased knife to check if its done
- 15
If the greased knife comes out clean the dhokla is steamed
- 16
Demould and transfer Roasted Pumpkin Rava Dhokla to a serving plate
- 17
To make the tadkaIn a tadka pan, heat oil on medium heat, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)pinch asafoetida (hing)(1)sesame seeds (til seeds)(1/2 teaspoon)sprig curry leaves(1)coriander (dhania) leaves - to garnish - 18
Once the curry leaves crackle, turn off the heat
sprig curry leaves(1)coriander (dhania) leaves - to garnish - 19
Pour this tadka over the Roasted Pumpkin Rava dhokla, garnish with coriander leaves and serve
sprig curry leaves(1)coriander (dhania) leaves - to garnish - 20
Serve Roasted Pumpkin Rava Dhokla Recipe for breakfast along with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai Recipe - Indian Spiced Tea
green chilli - made into paste using pestle and motor(1 teaspoon)coriander (dhania) leaves - to garnish
Rate this recipe
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Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla
A vegetarian Gujarati Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and diced, sunflower oil, sooji (semolina/ rava). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
20 steps- 1
To begin making the Roasted Pumpkin Rava Dhokla Recipe, heat a skillet with with oil on medium heat
- 2
Once the oil is hot, add in the pumpkin, sprinkle a little salt and roast for 4-5 minutes until it becomes soft and tender
salt - to tasteenos fruit salt(1 teaspoon) - 3
Do not add any water while roasting the pumpkin
- 4
Cover the pan and allow the pumpkin to cook in it's own steam
- 5
Once done turn off the heat, and allow the pumpkin to cool
- 6
Once the pumpkin has cooled, transfer the pumpkin to a mixer jar and grind to a smooth paste
green chilli - made into paste using pestle and motor(1 teaspoon) - 7
Transfer the pumpkin puree to a mixing bowl
- 8
In the bowl with with the pumpkin puree add and combine the rava, curd, cooking oil, salt and green chilliMix vigorously and allow it to rest for a good 30 minutes
curd (dahi / yogurt)(1/4 cup)salt - to tastegreen chilli - made into paste using pestle and motor(1 teaspoon)enos fruit salt(1 teaspoon) - 9
After the 30 minutes you will see the sooji has fluffed up well
sooji (semolina/ rava)(1 cup) - 10
Preheat the steamer with water and keep it ready
- 11
Grease a plate generously with oil
- 12
Add eno's fruit salt and give it a good mix
salt - to tasteenos fruit salt(1 teaspoon) - 13
Pour the Roasted Pumpkin Rava Dhokla batter into the plate mouldNow place the plate in the steamer, cover and steam for 10-12 minutes until firm
green chilli - made into paste using pestle and motor(1 teaspoon) - 14
Open the lid, insert a greased knife to check if its done
- 15
If the greased knife comes out clean the dhokla is steamed
- 16
Demould and transfer Roasted Pumpkin Rava Dhokla to a serving plate
- 17
To make the tadkaIn a tadka pan, heat oil on medium heat, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)pinch asafoetida (hing)(1)sesame seeds (til seeds)(1/2 teaspoon)sprig curry leaves(1)coriander (dhania) leaves - to garnish - 18
Once the curry leaves crackle, turn off the heat
sprig curry leaves(1)coriander (dhania) leaves - to garnish - 19
Pour this tadka over the Roasted Pumpkin Rava dhokla, garnish with coriander leaves and serve
sprig curry leaves(1)coriander (dhania) leaves - to garnish - 20
Serve Roasted Pumpkin Rava Dhokla Recipe for breakfast along with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai Recipe - Indian Spiced Tea
green chilli - made into paste using pestle and motor(1 teaspoon)coriander (dhania) leaves - to garnish
Rate this recipe
