Ingredients:
1. Barnyard Millet Flakes:1cup
2. Barnyard Rava:1/2cup (grain soaked, sundried, milled rava)
3. Curd:1/2 cup
4. Green Chillies:6 (or to your taste)
5. Ginger:1/2 inch piece
6. Salt:to taste
7. Water:as required
8. Oil:1/2 tablespoon (to grease)
9. Oil:2 tablespoons (for tempering)
10. Mustard Seeds:1 tablespoon
11. Cumin Seeds:1/2 tablespoon
12. Curry Leaves:1 spring
Procedure:
Dry roast barnyard millet in an iron kadai on a low flame until it gives out nutty aroma. After the rava has cooled down a bit, sprinkle water and soak the rava for atleast an hour (if it’s a store bought rava soak it for atleast two hours). Keep it covered. In between sprinkle water again and mix the rava well. Take barnyard poha in a colander, wash it with water and grind it coarsely. Take it into a mixing bowl and add half cup barnyard rava, half cup curd (preferably sour curd), grinded green chilli-ginger-salt paste and required quantity of water to make batter of idli batter consistency. Let it rest for thirty minutes. Boil water in an idli steamer. Grease a rectangular stainless pan similar to a cake pan. Pour the batter into it and tap it gently to ensure that the batter settles evenly.Then place a grid in the idli steamer and put the cake pan over it. Cover and cook it on medium flame for fifteen minutes. Check whether the dhokla is cooked by piercing a toothpick or fork into the dhokla. If the batter does not stick to the tooth pick it means the dhokla is done. Or else steam for a little longer till done. Turn off the stove and let it rest for ten minutes. Demould it on to a steel plate. Ensure that the dhokla is upright. Cut the dhokla into smaller pieces of desired shape. Heat oil in an iron pan, add the tempering seeds and curry leaves. Once the seeds start spluttering turn off the stove and pour it evenly over dhokla pieces. It tastes good with coconut chutney, tomato chutney, sambar etc.
