Raagi Dhokla With Coconut Chutney

Raagi  Dhokla With Coconut Chutney

Ingredients

1 cup ragi flour | finger millet flour
1 cup rava | fine semolina
1 cup yogurt
1 teaspoon enos fruit salt
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
1 tablespoon sesame seeds
salt to taste
a small bunch of finely chopped coriander leaves

Method

Prepare a steamer filled with water and grease the dhokla plates. Keep aside.
Combine the raagi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes.
Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Raagi Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds.
Serve the Ragi Masala Dhokla with Green Chutney or coconut chutney .