Recipe · Snacks, Soups and Rasam · by Mrinal Pandit, Chief Dietician, NephroPlus
Poha – Rava Dhokla
A traditional Gujarati Dhokla recipe with a twist. Good for all
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 91
Per serving
3 pieces
Safe for your stage
Phosphorus128.36 mg
Potassium204.19 mg
Sodium224.59 mg
Protein6.85 g
Energy229 kcal
Note: High sodium dish to be consumed in recommended portion size
Ingredients
- Poha thick · 1/2 cup
- Rava · 1/4 cup
- Curd · 1/2 cup
- Water · 1/2 cup
- Sugar · 2 tsp
- Oil · 2 tsp
- Mustard seeds · 1 tsp
- Hing powder · 1/4 tsp
- Salt · 1/2 tsp
- Baking Soda · 1/4 tsp
- Baking Powder · 1/2 tsp
- Coriander leaves for garnishing (optional)
Method
- 1Mix baking soda and baking powder. Take 1/4 tsp keep aside.
- 2Grind the Poha coarsely.
- 3Take a bowl, add water, salt, sugar and mix it well. Now, add curd and mix it well till it becomes smooth.
- 4Add the grounded Poha and Rava to this mixture and mix it well, keep aside for 10-15 minutes.
- 5Meanwhile, heat the water in a cooker or a pan for steaming the ingredients.
- 6Grease 6'x6' tray or a plate with a 1 tsp of oil, keep it ready.
- 7When the water starts steaming, add 1/4 tsp baking powder to the batter and mix.
- 8Pour into the greased plate and steam till its done. If you insert the toothpick it should come out clean. Let it cool for some time.
- 9Heat the oil in a pan. Add mustard seeds when it starts spluttering, then add hing.
- 10Switch off the stove and add 1 tbsp of water to the tempering and pour it over the Dhokla. Cut into pieces and serve hot.
Notes from the contributor
- • High sodium dish to be consumed in recommended portion size
Sources
- KWF · Proprietary-with-permission · id kwf_poha_rava_dhokla