Ragi provides a rich source of calcium and iron, and dhokla is a fermented food; it is good for the gut and digestive health. The mint chutney delivers fresh polyphenols and natural vitamin C from lemon, which converts the non-heme iron in ragi into a more soluble, absorbable form in the body
215 kcal
Calories
6.5 g
Protein
37.8 g
Carbs
4.2 g
Fat
In a mixing bowl, combine ragi flour, fine semolina, crushed ajwain, and salt.
Whisk in the curd, ginger-green chili paste, and ¾ cup water
Cover and rest for 12–15 minutes to allow the grains to hydrate fully. If it feels too stiff after resting, stir in 1–2 tablespoons of water to return it to a pourable, medium-thick consistency.
Set up a steamer with 2 cups of water on medium-high heat. Grease a round stainless steel steaming tin or plate with a few drops of oil.
Add the baking soda over the rested batter, sprinkle a splash of water over it to activate the effervescence, and whisk gently in one direction for 15 seconds until the batter turns frothy and doubles in volume.
Immediately pour the aerated batter into the greased tin, smoothing the top.
Place the tin in the steamer, cover tightly, and steam on high flame for 15–18 minutes.
Insert a toothpick in the center; if it comes out clean, take the tin out and let it cool for 5 minutes before slicing into squares.
Heat 1 tsp oil in a small pan. Add mustard seeds and let them splutter.
Add sesame seeds, slit green chili, curry leaves, and a pinch of hing.
Pour in 2–3 tablespoons of water and lemon juice, let it come to a quick boil, and turn off the heat.
Spoon this warm tempering evenly across the warm dhokla squares so the liquid absorbs into the pores, keeping the texture moist.
Serve fresh with the prepared chilled mint chutney.
For Mint chutney
Add the mint, coriander, green chili, ginger, roasted chana dal, lemon juice, black salt, and regular salt to a blender jar.
Pour in chilled water
Blend until silky smooth. Transfer to a bowl and set aside.
