Mustard Rai Small Seeds | Mustard Seeds Manufacturers & Export in India at Best Price

Mustard, a widely-used spice, comes from the tiny seeds of the mustard plant, belonging to the Brassica family. It has been cherished for centuries for its pungent, tangy flavor and versatility in both culinary and medicinal uses. The seeds, typically yellow, brown, or black, are used whole, ground, or as mustard paste, making it a staple in kitchens worldwide.

In cooking, mustard is a key ingredient in various forms. Mustard seeds are often toasted to release their nutty flavor, used in tempering or added to pickles, chutneys, and spice blends. Ground mustard is a common addition to rubs, marinades, and sauces, while mustard paste is popular in condiments, such as Dijon, yellow mustard, and spicy brown mustard, adding depth and sharpness to sandwiches, burgers, dressings, and dips.

Beyond its culinary applications, mustard has a rich history in traditional medicine, being used for its health benefits. It is believed to aid digestion, improve circulation, and provide relief from muscle pain and respiratory conditions. Mustard seeds are also packed with nutrients, including omega-3 fatty acids, calcium, magnesium, and antioxidants, contributing to overall health.

Culturally, mustard plays a significant role in Indian, European, and American cuisines. Its sharp, bold flavor enhances the complexity of dishes, making it an essential ingredient in spice blends and everyday cooking. Whether as a spice, condiment, or health remedy, mustard offers an impressive range of uses, elevating both flavor and wellness.

White Dhokla

Main Ingredients

For White Dhokla Batter:

1 cup rice (soaked for 6 hours)
1/2 cup urad dal (split black gram, soaked for 6 hours)
1/2 cup sour curd
1/4 cup water (or as needed)
1 teaspoon Eno fruit salt (or 1/2 tsp baking soda)
Salt to taste

For Tempering:

1 tablespoon oil
1 teaspoon mustard seeds (rai small)
1-2 green chilies (slit or chopped)
A few curry leaves
A pinch of asafoetida (hing)
2 tablespoons water
Fresh coriander leaves (for garnish)
Fresh grated coconut (optional, for garnish)

Instruction

Step 1 - Prepare the Batter

Grind the soaked rice and dal: Drain the soaked rice and urad dal. Grind them together into a smooth batter using 1/4 cup water or as needed. The consistency should be thick but pourable.
Ferment the batter: Transfer the batter to a large bowl, mix in the sour curd and salt. Cover and let it ferment overnight or for 8-10 hours in a warm place.
Add green chilies and ginger: Toss in the green chilies and grated ginger. Sauté for a few seconds until fragrant.

Step 2 - Steam the Dhokla

Prepare the steamer: Boil water in a steamer or large vessel. Grease a flat-bottomed plate or dhokla tray with oil.
Add Eno and mix: Just before steaming, add Eno (or baking soda) to the batter and mix gently in one direction. The batter will rise and turn light.
Steam the dhokla: Quickly pour the batter into the greased plate. Place the plate in the steamer and steam for 15–20 minutes on medium flame, or until a toothpick inserted comes out clean.
Cool and cut: Remove the plate, let it cool slightly, and cut into squares or diamond shapes.

Step 3 - Tempering

Heat the oil: In a small pan, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
Add flavor: Add green chilies, curry leaves, asafoetida, and 2 tablespoons of water. Cook for a few seconds and pour this tempering evenly over the steamed dhokla.

Step 4 - Garnish and Serve

Garnish: Sprinkle fresh coriander leaves and grated coconut on top for an authentic touch.
Serving Suggestions: Serve warm with green chutney or sweet tamarind chutney. Pairs well with tea as a breakfast or snack item.

Tips for the Perfect White Dhokla

Fermentation is key: Letting the batter ferment well gives the dhokla its signature tangy flavor and fluffiness.
Eno timing matters: Add Eno or soda just before steaming for maximum rise.
Steaming trick: Always steam on medium flame for even cooking and fluffiness.

Why You’ll Love White Dhokla:

Light and Healthy: Naturally fermented and steamed, it’s easy on the stomach and full of protein.
Simple and Traditional: A classic Gujarati snack made from minimal ingredients and maximum flavour.
Perfect for Any Time: Whether breakfast, snack, or a party appetiser, it’s always a hit!

Yield

4-5 Servings

Prep Time

8 hours

Cook Time

15 minutes

Total Time

8 hours 20 minutes

Mustard (Rai Small)