Dhokla with Semolina

After coming to Cairo, my husband's colleague ( a Gujarati ) once on his way to office (he started a lil early so that he could give it to us before my husband started for office) brought us a box of steaming Rava/Sooji Dhoklas. I instantly fell in love with it. It tasted somewhere in between our upma and Rava Idly.

Rava/Semolina- 1 Cup
Curd: 3 tbsp
Oil: 2 tbsp
Green Chilly: 1 finely chopped
Ginger: 1/2 inch finely chopped
Water: 3/4 cup ...May need more...so keep reserve ;)
Mustard: 2 tsp
Dried Red chilly: 1 chopped fine
Fruit Salt: 1 tsp
(If you are in Egypt, go to any medical shop and ask for Fawar Fruit...and If you are in India, you can ask for Eno... well, I don't know what brand u get in other parts of the world.)

In a bowl, mix the Rava/Semolina, Curd, Oil, Green chilly, Ginger.
Add enough water to make it into a flowy batter (like for Idly batter)
Keep this aside for half an hour.
Now Boil water in a big mouthed vessel and keep a steamer plate.
Grease a round cake tin.
Mix the fruit salt in the batter just before you pour it into the greased cake tin.
Place the batter filled cake tin in the steamer plate and close the lid.
Let it cook for 15-20 minutes.
Insert a fork in the Dhokla and if it comes out clean, it means it is cooked.
Heat oil in a pan and splutter mustard seeds and dried red chilly.
Pour this over the hot Dhokla.
When it cools, Cut the Dhokla into triangle shapes.
Serve and enjoy!!!!