You are here: Home> Cuisine > Indian Veg Recipes > Gujarati > Gujarati Farsans > Pesto Dhokla, Basil and Walnut Rava Dhokla
Pesto Dhokla, Basil and Walnut Rava Dhokla
Tarla Dalal
06 December, 2024
Table of Content
Upon steaming, the dhokla acquires an exotic taste and texture. Do not temper the Pesto Dhokla as it will work against the Italian touch.
Tags
Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
6 servings
Ingredients
To Be Blended Into A Smooth Pesto Paste ( Using 2 Tbsp Water)
1/2 cup chopped basil
2 tbsp roughly chopped walnuts (akhrot)
1 tbsp olive oil
1 tsp roughly chopped garlic (lehsun)
1 tsp lemon juice
Other Ingredients
1 1/2 cups semolina (rava / sooji)
1/2 cup curd (dahi)
1 1/2 tsp green chilli paste
1 tbsp oil
salt to taste
1 1/2 tsp fruit salt
For Serving
Method
- Combine the semolina, curds, green chilli paste, oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.
- Add the pesto paste and mix well.
- Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
- Divide the batter into 2 equal portions.
- Pour a portion of the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
- Steam in a steamer for 12 minutes. Keep aside.
- Cool slightly, cut into squares pieces.
- Repeat steps 5 and to 7 to make 1 more thali.
- Serve immediately with green chutney.
Pesto Dhokla, Basil and Walnut Rava Dhokla recipe with step by step photos
-16606.webp)
-16605.webp)
-2024.webp)
-16616.webp)
