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