Ragi dhokla - Steamy millet cakes

Here is another protein rich version of dhokla. Traditional dhoklas are cakes made from fermented chickpea batter, originating from the state of Gujarat, India.

What you need: Makes about 20 little cakes
1 cup ragi flour (finger millet flour)

1 cup semolina/rava
1 cup water

1 Tbsp yogurt
1/2 tsp fresh ginger grated or finely chopped
1 tsp fruit soda/baking soda
1/2 tsp salt
Tempering :
1 green chilly finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin/jeera seeds
1 Tbsp oil

Added taste: Mix 2 tsp lemon juice and 1/2 tsp salt together. Set aside.

In a bowl add ragi flour, salt, yogurt and water. Mix to form a batter. Let the batter rest for about 15 minutes.
Add in ginger, sprinkle the baking soda and a tsp of oil. Whisk and pour them into greased idli pans.

Place the plates in a steamer or cooker. Steam it for about 10-12 minutes. When you touch it, it should have formed a spongy cake that springs back. 

Cool for a few minutes before it is cut into desired shape. I was hasty there :-).

Use a generous amount of tempering on it before it is served.  To make that, in a mini pan, heat oil, add in cumin and add mustard seeds. Once they splatter, Turn off the heat. Add in the green chilies and chopped cilantro leaves. Pour the lemon syrup and serve. Tastes divine with sweet date-tamarind chutney or mint chutney.