1 cup ragi flour ( nachani flour )
1/2 cup rawa ( fine semolina / barik rawa )
1/2 cup oats meal ( crushed oats / oats powder )
1 cup preheat curd
1/4 cup green peas
1 green chilli
1tsp eno fruit salt
Salt to taste
1 tbsp oil
1 tsp mustered seeds
1 tsp cumin seeds
2 tsp sesame seeds
4-5 curry leaves
1 green chilli cut in to strip
Pinch of SSP Asafoetida
2 tbsp chopped coriander for garnish
Take capsicum, green peas, 1 green chilli to chilli cutter or chopper, chopped fine keep aside, then take rolled oats or regular oats to grinder and make coarsely powder.
Prepare a steamer or big bowl with water and grease the plate or thali, keep aside.
Combine the ragi flour, rawa, oats powder, preheat curd, chopped vegetables,salt oil, in a large mixing top,add little water at a time to make a thick batter ( approximately 1 -1 and 1/2 cups ), allow the mixture to rest for 15-20 minutes.
Stir in the eno fruit salt and pour the dhokla batter into the greased thali or plate. Preheat a steamer or big bowl with water and place the dhokla batter for steaming.
Steam on high heat for about 10 minutes until a toothpick instead in the center comes out clean, once steamed, remove thali from the steamer and keep aside for 5 minutes.
Heat oil in a small kadai, add in the mustered seeds, cumin seeds, sesame seeds, curry leaves, and cut chiili, allow it to crackle, add SSP Asafoetida turn off switch and pour the tempering over the dhoklas and cut them into squares or diamonds.
Serve the Ragi dhokla with green chutney
Source: Deepika Ritesh Jain