### TranslatedIngredients: 1 cup Kaddu (Parangikai/ Pumpkin) - peeled and diced,1 teaspoon Sunflower Oil,1 cup Sooji (Semolina/ Rava),1/4 cup Curd (Dahi / Yogurt),Salt - to taste,1 teaspoon Green Chilli - made into paste using pestle and motor,1 teaspoon Enos fruit salt,1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),1/2 teaspoon Sesame seeds (Til seeds),1 sprig Curry leaves,Coriander (Dhania) Leaves - to garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Roasted Pumpkin Rava Dhokla Recipe, heat a skillet with with oil on medium heat. Once the oil is hot, add in the pumpkin, sprinkle a little salt and roast for 4-5 minutes until it becomes soft and tender. Do not add any water while roasting the pumpkin. Cover the pan and allow the pumpkin to cook in it's own steam.Once done turn off the heat, and allow the pumpkin to cool. Once the pumpkin has cooled, transfer the pumpkin to a mixer jar and grind to a smooth paste. Transfer the pumpkin puree to a mixing bowl. In the bowl with with the pumpkin puree add and combine the rava, curd, cooking oil, salt and  green chilliMix vigorously and allow it to rest for a good 30 minutes. After the 30 minutes you will see the sooji has fluffed up well. Preheat the steamer with water and keep it ready.Grease a plate generously with oil. Add eno's fruit salt and give it a good mix. Pour the Roasted Pumpkin Rava Dhokla batter into the plate mouldNow place the plate in the steamer, cover and steam for 10-12 minutes until firm. Open the lid, insert a greased knife to check if its done. If the greased knife comes out clean the dhokla is steamed. Demould and transfer Roasted Pumpkin Rava Dhokla to a serving plate. To make the tadkaIn a tadka pan, heat oil on medium heat, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves. Once the curry leaves crackle, turn off the heat. Pour this tadka over the Roasted Pumpkin Rava dhokla, garnish with coriander leaves and serve. Serve Roasted Pumpkin Rava Dhokla Recipe for breakfast along with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai Recipe - Indian Spiced Tea.
