Pesto Dhokla, Basil and Walnut Rava Dhokla

• Vegetarian

• Produce

  • 1/2 cup Basil, leaves
  • 1 tsp Garlic

• Refrigerated

  • 1/2 cup Curds

• Condiments

  • 1 1/2 tsp Chilli paste, green
  • 1 Chutney, green
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Fruit salt
  • 1 Salt
  • 1 1/2 cups Semolina

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Walnuts

Found on tarladalal.com

Description

Ingredients

• 1/2 cup chopped basil leaves
• 2 tbsp roughly chopped walnuts (akhrot)
• 1 tbsp olive oil
• 1 tsp roughly chopped garlic (lehsun)
• 1 tsp lemon juice
• 1 1/2 cups semolina (rava)
• 1/2 cup curds (dahi)
• 1 1/2 tsp green chilli paste
• 1 tbsp oil
• salt to taste
• 1 1/2 tsp fruit salt
• green chutney

Directions

• Combine the semolina, curds, green chilli paste, oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.Add the pesto paste and mix well.Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.Divide the batter into 2 equal portions.Pour a portion of the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.Steam in a steamer for 12 minutes. Keep aside.Cool slightly, cut into squares pieces.Repeat steps 5 and to 7 to make 1 more thali.Serve immediately with green chutney.