Prepare the batter by combining 1 cup coarse rava and 1 cup sour curd in a large bowl. Use coarse rava specifically for the best texture.
2
Add half cup water, ginger-chilli paste, sugar, and salt. Whisk thoroughly until smooth and pourable, then cover and rest for 10-15 minutes.
3
Blend coriander, green chillies, ginger, roasted peanuts, cumin seeds, sugar, curd, ice cube, and salt until smooth. Add lemon juice just before serving.
4
Pre-heat the steamer with water and cover it. Pre-heating is crucial for proper rising and texture.
5
Check the rested batter—it will have thickened. Add water a little at a time to restore a smooth pouring consistency.
6
Grease the steamer tray well with groundnut oil on both base and sides.
7
Add oil and Eno to the batter and mix immediately and thoroughly. The batter will begin to aerate. Pour it immediately into the greased tray and spread evenly at moderate thickness.
8
Sprinkle freshly cracked black pepper and a pinch of red chilli powder evenly over the top.
9
Place the tray in the pre-heated steamer and steam for 12-15 minutes. Insert a knife to check doneness—it should come out clean.
10
Remove the tray and let cool slightly before cutting. This helps it set and makes slicing cleaner.
11
Serve the soft, spongy Instant White Rava Dhokla with the fresh green chutney alongside.
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