Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla

Make your breakfast ready in less than 20 minutes. This is healthy and high protein dhokla made with roasted pumpkin and sooji and given a delicious til ka tadka. Serve this dhokla along with green chutney and a cup of adrak chai .

Archana's Kitchen
Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla
525 ratings.

Roasted Pumpkin Rava Dhokla Recipe, is a healthy twist to the classic rava dhokla, where along with curd, roasted pumpkin puree is added to the dhokla batter. 

Adding more flavour to this healthy steamed pumpkin dhokla is the tadka that goes on top. The crispy crunchy tadka consists of cumin seeds, mustard seeds, sesame seeds, and the curry leaves. 

Soft crumbly warm Roasted Pumpkin Dhokla topped with a crunchy tadka and fresh coriander leaves is absolutely delicious and will be a hit with all at home.

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

Try our other Pumpkin Recipes: 

  1. Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi
  2. Pumpkin Raita Recipe
  3. Spicy Roasted Pumpkin Carrot Soup Recipe

Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 1 cup Kaddu (Parangikai/ Pumpkin) , peeled and diced
  • 1 teaspoon Cooking oil
  • 1 cup Sooji (Semolina/ Rava)
  • 1/4 cup Curd (Dahi / Yogurt)
  • Salt , to taste
  • 1 teaspoon Green Chilli , made into paste using pestle and motor
  • 1 teaspoon Enos fruit salt
  • For the tadka
  • 1 tablespoon Cooking oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (hing)
  • 1/2 teaspoon Sesame seeds (Til seeds)
  • 1 sprig Curry leaves
  • Coriander (Dhania) Leaves , to garnish

How to make Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla

  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.

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Last Modified On Tuesday, 02 July 2019 06:26
     
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