1

To begin making the Roasted Pumpkin Rava Dhokla Recipe, heat a skillet with with oil on medium heat. 

2

Once the oil is hot, add in the pumpkin, sprinkle a little salt and roast for 4-5 minutes until it becomes soft and tender. Do not add any water while roasting the pumpkin. Cover the pan and allow the pumpkin to cook in it's own steam.

3

Once done turn off the heat, and allow the pumpkin to cool. Once the pumpkin has cooled, transfer the pumpkin to a mixer jar and grind to a smooth paste. Transfer the pumpkin puree to a mixing bowl. 

4

In the bowl with with the pumpkin puree add and combine the rava, curd, cooking oil, salt and  green chilli

5

Mix vigorously and allow it to rest for a good 30 minutes. After the 30 minutes you will see the sooji has fluffed up well. 

6

Preheat the steamer with water and keep it ready.

7

Grease a plate generously with oil. Add eno's fruit salt and give it a good mix. 

8

Pour the Roasted Pumpkin Rava Dhokla batter into the plate mould

9

Now place the plate in the steamer, cover and steam for 10-12 minutes until firm. 

10

Open the lid, insert a greased knife to check if its done. If the greased knife comes out clean the dhokla is steamed. 

11

Demould and transfer Roasted Pumpkin Rava Dhokla to a serving plate. 

To make the tadka

1

In a tadka pan, heat oil on medium heat, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves. 

2

Once the curry leaves crackle, turn off the heat. Pour this tadka over the Roasted Pumpkin Rava dhokla, garnish with coriander leaves and serve. 

3

Serve Roasted Pumpkin Rava Dhokla Recipe for breakfast along with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai Recipe - Indian Spiced Tea.