Instant Ragi Rava Dhokla | Recipe For Weight Loss
Early morning is my favourite time of the day, especially my Om-chanting or Riyaaz hour, that I've set aside exclusively for myself; with euphonious birds, lone mango tree and cool breeze for company. My daily tonic, that boosts me to go through the day with full gusto. Truly, this one hour morning ritual is helping me to sanely sail through the lockdown. 😊
Another thing I look forward to is my MORNING EXPERIMENTS with MILLETS!!!
Ragi is a rich source of dietary fiber, calcium, iron and essential amino acids. It helps to regulate blood sugar and blood cholesterol levels and even curbs hunger pangs. It is known to help facilitate weight loss especially in diabetes. Semolina flour, or rava, is another food that has a low glycaemic index, and hence, may be consumed by those who are diabetic. However, Semolina should be consumed in moderation, as opposed to Ragi, which can be easily added to diabetic diet on a daily basis.
Today it's Ragi flour, also known as Finger Millet Flour that I have combined with semolina to make Ragi Rava Dhokla.
So let’s head towards our kitchen to prepare Instant Ragi Rava Dhokla! To get started, we need -
Ingredients: (Good for 1 person)
50 gms Ragi flour
1 tablespoon Rawa or Semolina
1/4 cup yogurt
Quarter of a small beetroot (you can add any vegetable of your choice like peas, capsicum etc)
1" ginger
1 green chili
1 tsp oil
1 tsp fruit salt
salt to taste (I use pink himalayan salt as it has incredible health benefits)
juice of 1/2 lime
For Tempering:
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp sesame seeds
4-5 curry leaves
1 green chilli cut in to strips
A pinch of asafoetida
2 tbsp chopped coriander leaves for garnishing
Method:
Grate the beetroot & finely chop green chilli & ginger and keep aside.
Combine the Ragi flour, rawa, yogurt, grated beetroot, ginger, finely chopped chilli, salt and oil in a large mixing bowl.
Add little water to make a thick batter.
Allow the mixture to rest for 15-20 minutes.
Stir in the fruit salt and pour the dhokla batter into a greased thali or a deep dish.
Preheat a steamer or big bowl with water and place the thali in it, for dhokla to be steamed.
Steam on high heat for about 10 minutes. Prick a toothpick in the center to check it doesn’t stick so as to ensure dhokla is properly cooked.
Once steamed, remove thali from the steamer and keep aside for 5 minutes.
Heat oil in a small kadai, add mustard seeds, cumin seeds, sesame seeds, curry leaves, and slit chillies.
Allow it to crackle and add asafoetida.
Turn off the flame and pour the tempering over the dhokla.
Squeeze little lemon juice over it and cut it into pieces.
Garnish with fresh coriander leaves.
The dhokla has come out super soft, so much so that I'm planning to omit semolina the next time.
I'm enjoying it with fresh mint & raw mango chutney and of course my morning cuppa coffee!
In absence of the morning walks, music has come to my rescue! It’s my morning coffee, my mood medicine, food for my soul! I just love to inhale it and then share a bite with my better half❣️
What's your favourite breakfast? Do share in the comments below and who knows, we may be able to give it a yummy twist with our healthy millets. 👍😄
prep time: 10 minutes
cooking time: 15 minutes
total time: 25 minutes
serves: 1
