The instant ragi dhokla recipe is full of taste and nutrition. It may be eaten as a snack or a light meal. Sooji dhokla has become quite popular as an instant snack since it can be prepared in a jiffy and tastes yummy. These dhoklas are a variation of the regular sooji dhoklas with the addition of ragi flour.
Did you know you can use the whole ragi to make soft and fluffy Ragi Idli? Try out this ragi idli recipe and tell us how it turned out.
Given the health benefits of ragi, these are a must-try. Before we move on to our recipe, let us see some of the health benefits of ragi.
Health Benefits of Ragi
Ragi, also known as Finger Millet or Nachni, is an African grain that has long been grown in Uganda and Ethiopia. Ragi flour can also be made by sprouting, drying, and grinding the grains.
- Ragi is one of the most excellent non-dairy calcium sources compared to other grains. Ragi is high in natural iron, making it useful for anemic patients and those with low hemoglobin levels.
- The grain’s seed coat contains more polyphenols and dietary fibers than rice, maize, or wheat. The low glycemic index minimizes meal cravings while keeping digestion flowing and blood sugar levels within a healthy range.
- The high dietary fiber content keeps the stomach fuller for extended periods.
How to Make Instant Ragi Dhokla | Step-By-Step Recipe
Combine ragi flour, sooji, dahi/curd, and ½ cup water in a mixing bowl. Mix well.
Cover and set aside for about 30 minutes.
After resting time, add ¼ cup more water to adjust the batter consistency. The batter should have a consistency so it can be easily dropped from the spatula.
Now add salt and mix.
Before adding the other ingredients, pour water into the steamer and preheat on a medium flame. Also, grease a flat thali/tray with oil and keep it ready.
Now add eno, lemon juice and 1 teaspoon oil to the batter. Mix well.
Pour the batter into the greased plate.
Steam on a medium flame for 10-12 minutes until the knife comes clean.
Allow it to cool a bit before cutting pieces. Once cooled, cut into squares.
Heat oil and add mustard seeds. Once the seeds crackle, add green chillies, curry leaves and hing. Mix and add dhokla pieces. Mix and saute for 3-4 minutes.
Pro Tips
- Keep the dhokla batter for at least 30 minutes before making dhoklas. You can keep a little longer, but not less than 30 minutes.
- If you want to make dhokla in batches or don’t want to use the whole quantity of batter immediately, add eno only to the required quantity. You can store the rest of the batter in an air-tight container in the refrigerator for up to 24 hours. When making dhoklas, take out the batter and let it come to room temperature. Then add the remaining ingredients (oil, lemon juice, salt, and eno).
- After adding eno, make sure to mix it well. Otherwise, dhokla will not be fluffy evenly.
- Sooji absorbs moisture, so adjust the batter consistency after 30 minutes of resting time. Consistency should be such that it can be easily dropped from the spatula.
- Let the steamed dhoklas cool down a bit before cutting them.
Serving Suggestions
Serve these delectable instant ragi dhokla with green chutney.
If you want to try something different, you can opt for khajur imli chutney, mint coriander chutney or rajkot style chutney.
More Millet Recipes
Recipe Card
Instant Ragi Dhokla
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Ingredients (1 cup = 240 ml)
For the dhokla batter
- ½ cup ragi flour
- ½ cup sooji/semolina
- ¼ cup dahi/curd
- ¾ cup water
- 1 teaspoon oil
- ½ teaspoon eno
- ¼ teaspoon lemon juice
- salt to taste
For the tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds/rai
- 2-3 green chillies cut into 2 pieces or finely chopped
- 8-10 curry leaves/kadi patta
- pinch of hing/asafoetida
Instructions
- Combine ragi flour, sooji, dahi/curd, and ½ cup water in a mixing bowl. Mix well. Cover and set aside for about 30 minutes.
- After resting time, add ¼ cup more water to adjust the batter consistency. The batter should have a consistency so it can be easily dropped from the spatula.
- Now add salt and mix.
- Before adding the other ingredients, pour water into the steamer and preheat on a medium flame. Also, grease a flat thali/tray with oil and keep it ready.
- Now add eno, lemon juice and 1 teaspoon oil to the batter. Mix well.
- Pour the batter into the greased plate.
- Steam on a medium flame for 10-12 minutes until the knife comes out clean. Allow it to cool a bit before cutting pieces. Once cooled, cut into squares.
- Heat oil and add mustard seeds. Once the seeds crackle, add green chillies, curry leaves and hing. Mix and add dhokla pieces. Mix and saute for 3-4 minutes.
- Serve hot.
Video
Notes
- Keep the dhokla batter for at least 30 minutes before making dhoklas. You can keep a little longer, but not less than 30 minutes.
- If you want to make dhokla in batches or don’t want to use the whole quantity of batter immediately, add eno only to the required quantity. You can store the rest of the batter in an air-tight container in the refrigerator for up to 24 hours. When making dhoklas, take out the batter and let it come to room temperature. Then add the remaining ingredients (oil, lemon juice, salt, and eno).
- After adding eno, make sure to mix it well. Otherwise, dhokla will not be fluffy evenly.
- Sooji absorbs moisture, so adjust the batter consistency after 30 minutes of resting time. Consistency should be such that it can be easily dropped from the spatula.
- Let the steamed dhoklas cool down a bit before cutting them.
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