When you want something wholesome yet delicious for your morning or evening snack, trying a ragi-based dhokla instead of the regular besan version can be a wonderful decision. Ragi is widely known as a nutrient-dense grain that naturally contains significant amounts of calcium and protein. The best part is that you can easily achieve a soft, spongy, and porous texture right in your own kitchen with minimal effort. Before starting this healthy and flavorful recipe, you need to gather all the required ingredients so the cooking process goes smoothly.
Ingredients Needed for Ragi Dhokla
To prepare this nutritious snack, you will need a specific set of pantry staples. Gather 90 grams of ragi flour, 120 grams of semolina, 1 teaspoon of salt, 1 cup of curd, 1 teaspoon of ginger-green chili paste, 1 tablespoon of powdered sugar, 3 tablespoons of oil, and 1.5 teaspoons of eno. Additionally, keep half a small teaspoon of mustard seeds, two green chilies, 1 teaspoon of sesame seeds, fresh grated coconut, and fresh coriander leaves ready for tempering and garnishing.
Preparing the Batter and Initial Resting
In the first step of this recipe, take a large mixing bowl and combine the ragi flour, semolina, and curd thoroughly. Pour one and a half cups of water into the bowl and whisk continuously to ensure a smooth, lump-free batter is formed. Next, add the salt, ginger-green chili paste, powdered sugar, and one tablespoon of oil, mixing everything well once more. Cover the bowl and let the batter rest for twenty minutes so the flours absorb the liquid and settle into the right consistency.
Steaming and Cooking Process
For the second and third steps, grease a baking container thoroughly from all sides with oil. After twenty minutes of resting, add one and a half teaspoons of eno to the ragi batter, mix it gently, and immediately transfer the batter into the greased container. Turn on the stove, place water inside a large kadhai, and carefully set the container inside it. Cover the vessel with a lid and let it steam on medium-to-low heat for about twenty minutes. Afterward, insert a toothpick into the center to check if it is thoroughly cooked, and turn off the heat once done.
Final Tempering and Serving
In the final step, allow the container to cool down completely before inverting it onto a plate so the dhokla slides out effortlessly. Cut the steamed cake into your preferred shapes. Heat some oil in a small ladle, add mustard seeds, curry leaves, and sesame seeds to prepare a tempering, and pour this sizzling tadka evenly over the dhokla pieces. Your wholesome ragi dhokla is now completely ready to be served alongside fresh coconut chutney.
