Ravva Suji Dokla… Fusion Of Curry..this Is Irresible Recipe Fusion Of Dokla .mouth ..twist
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About Ravva Suji Dokla... Fusion Of Curry..this Is Irresible Recipe Fusion Of Dokla .mouth ..twist
Experience a delightful fusion with this Ravva Suji Dokla, where classic semolina dokla meets a flavorful aloo curry stuffing. Each bite offers the soft, spongy texture of traditional dokla, elevated by a savory, mashed potato filling that brings a unique twist to the beloved dish.
Paired perfectly with fresh mint chutney, this irresistible recipe combines the best of both worlds—light, airy dokla and the aromatic goodness of Indian curry. It's an innovative lunch option that promises to surprise your taste buds with every mouthful.
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Recipe Time & More
Ingredients
- 150 gm Semolina (semonella)
- 1 cup Yogurt (Curd)
- 1/2 tsp Salt
- 1 tsp Cumin Seed (1 tsp)
- 2 Potato (boiled, mashed, medium sized)
- 1 cup Onion (chopped)
- tsp Chilli Powder (Mirch, salt,cumin , half)
- 1 tsp Cumin Seed (2 tsp oil)
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Instructions
- Take a bowl put suji,curd,salt,baking soda,cumin seeds,chilli slices add water to make batter
- Rest batter at 15 mins..mean while heat the pan add oil put mustard ,cumin seeds let's splits
- Add chopped onion keep statue onions once it turns colour..
- Add potato mash on it keep mix add chilli powder,turmeric powder,cumin powder on it mix well keep a side
- Take deep bowl grease ghee on bottom pour batter on dowl
- Place the aloo curry on top,again pour batter on top steam at 15 mins
- For tadaka::Heat the another pan add 2tsp oil put mustard seeds let's splits put chilli pieces,curry leaves
- Take out dokla pour tadaka on top
Recipe Notes
Additional Tips
- For an extra burst of flavor, add a tempering of mustard seeds, curry leaves, and green chilies in hot oil, then drizzle it over the cooked dokla just before serving.
- To ensure the aloo curry stuffing stays in place, let the mashed potato mixture cool completely before layering it between the dokla batter; this helps maintain distinct layers and prevents the stuffing from blending into the batter.
- If you want to make this dish vegan, substitute yogurt with a plant-based alternative (such as coconut or soy yogurt) and ensure all other ingredients are dairy-free.
- Leftover dokla can be stored in an airtight container in the refrigerator for up to two days; gently reheat in a steamer to revive its soft texture before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 57kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 228mg | Fiber: 1g | Sugar: 4g
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This is so inspiring! Can’t wait to cook it.
What a great recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
Looks so delectable! Thanks for posting.
Looks so good! Can’t wait to try it.