Rava Dhokla

Rava Dhokla is a savory, spongy, and soft snack. Dhokla is a traditional dish from the state of Gujarat, India. It is a perfect breakfast or tea time dish and can be prepared in under 20 minutes. Rava dhokla is made with semolina, yogurt, and a few spices.

Traditionally, dhokla is made with a fermented batter. There are various types of dhokla made with dals like chana, moong, urad. It requires quite a long time for soaking, grinding, fermenting the batter, and steaming the dhokla.

You can make 2 types of instant dhokla. One is with chickpea flour and the other is with semolina (rava). My husband and I enjoy both varieties and my son likes rava dhokla the most. 

Rava dhokla doesn’t need any fermentation. Adding fruit salt and yogurt helps form a beautiful, fluffy, and soft dhokla. These dhoklas make a quick and healthy make-ahead breakfast or snack option to enjoy along with green chutney or on their own.

Ingredients

For Dhokla:

• Semolina/Rava
• Yogurt 
• Green chilli 
• Ginger
• Lime
• Fruit salt (ENO)
• Salt
• Oil

For Tempering:

• Mustard seeds
• Cumin seeds
• Sesame seeds
• Asafoetida
• Green chillies
• Curry leaves
• Oil

For Garnishing:

• Coriander leaves

Rava Dhokla Step By Step Recipe

For Dhokla

In a bowl, mix together rava, yogurt, ginger, green chillies, lime juice, and salt. Add ½ cup water and mix well to make a batter. Adjust the salt at this point. Set aside for 15 minutes.

Note: The batter should be of a thick dropping consistency. If the yogurt is too thick, you may need to add some more water to adjust the consistency. 

To steam the dhokla, heat 2 cups of water in a pan and keep the trivet. Boil the water on medium heat for about 3-5 minutes by covering it with a lid.

Meanwhile, grease a round or square container with some oil and set aside.

Now, whisk the rava mixture for 1 minute in the same direction. 

Add oil and mix well. Add Eno and 1 tbsp of water – add water over Eno to activate it. Beat the batter well until it becomes foamy. Do not over mix the batter.

Pour the batter into a greased container and gently tap the container 1-2 times on the countertop. Carefully place the container in the pan of boiling water.

Cover the pan with a lid and steam the batter for 12-15 minutes on medium-high heat.

Switch off the flame and let it sit in the pan for 5 minutes.

Take out the container from the pan and let it cool down for 15-20 minutes.

Run a butter knife around the edges of the dhokla to loosen it from the sides of the container. 

Keep a plate over the container and flip it. The soft and fluffy dhokla is ready to serve.

For Tempering

In a small pan, heat some oil, add mustard seeds, and let them crackle. Now add cumin seeds, asafoetida, and switch off the heat. Add sesame seeds, green chillies, and curry leaves.

Spread this tempering over a cooked dhokla evenly.

Garnish it with some coriander leaves. Cut the dhokla into square or diamond shaped pieces and serve.

Tips For Making Rava Dhokla

• Coarse rava works the best for making a perfect spongy dhokla and it gives a good texture as well.
• Fruit salt or ENO gives the best results for making perfectly fluffy, airy, and soft dhokla. I have tried it with baking soda in the past but ENO works the best for this recipe.
• Preheating the pan with some water is very important before making the dhokla. Keeping a trivet or some stand is very essential – water from the pan will not enter the dhokla batter. It will keep the dhokla from getting soggy.
• You can use a pressure cooker for steaming the dhokla. Make sure to remove the whistle from the lid before steaming.
• The consistency of the batter should not be too thick or thin.
• Steaming the batter immediately after adding the fruit salt is very important. Don’t allow the batter to sit for a long time or the dhokla will turn hard.
• Steam the dhokla for 12-15 minutes. You can insert a toothpick in the middle to check whether it is cooked. If it is not cooked properly, steam it for another 5-7 minutes. 
• Let the dhokla cool down before taking it out from the container or it will break in the middle.
•  Be careful while adding sesame seeds. They might splutter a lot. Adding them in the tempering after removing from the heat and quickly adding the rest of the ingredients will help them not splutter.

Variations

• If your yogurt is very sour then skip adding lime juice in the mixture.
• You can skip adding sesame seeds and green chillies in the tempering.
• Sprinkle some red chilli powder for garnishing the dhokla.
• If you want to add some turmeric powder then add 1/8 tsp in the batter.

How To Store Rava Dhokla?

Rava dhokla can be stored in the refrigerator in an airtight container for 3-4 days. Take out the required portion and reheat in the microwave for a few seconds.

You can steam the dhokla as well for 2-3 minutes before serving.

How To Serve Rava Dhokla?

Serve the dhokla as is or with some green chutney and tea for breakfast, evening snack, or as a side dish.

You can serve the dhokla as an appetizer. This is a great crowd feeding recipe which is liked by everyone.

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