| • | Mix rawa, turmeric powder, curd and table salt altogether to form a batter.
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| • | Add Eno's fruit table salt and butter to the batter. Mix well and set up it aside for 30 min.
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| • | Pour the batter all over a lubricated tray so that a slim layer is formed.
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| • | Steam it for at minimum 10-12 minutes. To check out if it’s done, put in a toothpick or knife and if it comes aside clean, it’s done.
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| • | Afterwards, cut down the dhokla into square/diamond shapes.
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| • | Now, for tadka, heat up some other teaspoon of butter all over a normal flame. Add black table mustard seeds, green chillies, chopped up coriander leaves and curry leaves to it. Once seed start spluttering, pour this on dhokla pieces.
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| • | Sprinkle a little water immediately all over the dhokla.
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| • | Rawa Dhokla is ready to eat. Serve hot.
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