rava dhokla, how to make rava dhokla recipe | instant rava dhokla

rava dhokla recipe

rava dhokla – a recipe i first learnt when i was working in a school. the teacher colleagues were discussing how to make rava dhoka. when they were talking, my mind was registering all the details of this instant dhokla recipe.

when i went home, i told my mom the whole method and she made it the very next day. it was hit in our home and till today mom makes rava dhokla often. the recipe which we would make, used yogurt or buttermilk.

when i made the dhoklas, i did not have yogurt at hand and so substituted it with lemon juice and water. the lemon juice + water combo worked like a charm. there was no difference in the taste in the rava dhokla made with yogurt and this one.

instant rava dhokla

this is an easy, quick and instant rava dhokla recipe and does not require fermentation. i have steamed the dhokla in an electric cooker. a dhokla steamer or even a pressure cooker works well for steaming the dhokla. you can also make the dhokla in a microwave. i have also shared khaman dhokla recipe in microwave, khatta dhokla and  moong dal dhokla.

i suggest using eno or fruit salt to make the batter airy. this is because i don’t like the soapy odour of baking soda in dhoklas. however, if you cannot get eno or fruit salt, then use baking soda instead. this rava dhokla is a healthy snack option and goes best with a sweet coriander chutney or mint-coriander chutney.

lets start step by step rava dhokla recipe:

1. mix all the ingredients – rava (semolina), ginger-chili paste, lemon juice, sugar, salt and water. don’t add the the fruit salt. keep aside for 15-20 minutes. the batter has to be slightly thicker than the idli batter.

mix all ingredients for making rava dhokla

2. add the eno-fruit salt.

mix all ingredients for making rava dhokla

3. stir briskly and be quick. make sure the fruit salt is distributed well in the batter. don’t over do as you don’t want the air bubbles to escape.

mix all ingredients for making rava dhokla

4. quickly pour the batter in the prepared greased pan.

mix all ingredients for making rava dhokla

5. spread evenly and shake the pan to even out the batter. keep the pan in the steamer.

mix all ingredients for making rava dhokla

6. cover the steamer and steam for approx 18-20 minutes. i used an electric steamer and steamed for exact 20 minutes. check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready. remove the dhokla and allow to cool for 5-6 minutes.

mix all ingredients for making rava dhokla

7. you can temper directly or unmould the dhokla carefully in a serving plate and then slice and temper the slices. prepare the tempering.

mix all ingredients for making rava dhokla

8. pour the tempering mixture evenly over the rava dhokla.

mix all ingredients for making rava dhokla

9. top rava dhokla with some chopped coriander leaves or freshly grated coconut. slice and serve the rava dhokla warm or cool.

rava dhokla

if you are looking for more gujarati recipes then do check methi thepla, dabeli recipe, patra recipemethi muthia and methi na gota.

rava dhokla recipe details below:

5.0 from 2 reviews
rava dhokla
 
PREP TIME
COOK TIME
TOTAL TIME
 
rava dhokla - steamed, soft and fluffy cakes made from rava or semolina.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: gujarati
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 2 cup fine sooji or rava or semolina
  • ½ inch ginger + 1 green chili - crushed and made into a paste in a mortar-pestle
  • 1 cup water or as required
  • 1 tsp oil
  • ½ tsp sugar
  • a pinch of turmeric powder (haldi)
  • 1 tbsp or 1.25 tbsp lemon juice - from 1 medium sized lemon
  • 1 tsp eno (fruit salt) or baking soda
  • salt as required
for tempering:
  • ½ tsp mustard seeds (rai or sarson)
  • ½ tsp cumin seeds (jeera)
  • 1 tsp sesame seeds (safed til)
  • 8-10 curry leaves (kadi patta)
  • a pinch of asafoetida (hing)
  • 2 to 3 tbsp water
  • ½ tbsp oil
for garnish:
  • 2 tbsp chopped coriander leaves (dhania patta)
  • 1 to 2 tbsp grated coconut (optional)
INSTRUCTIONS
  1. mix all the ingredients mentioned under the list 'main ingredients' except for the fruit salt.
  2. the batter has to be slightly thicker than the idli batter.
  3. keep aside for 15-20 minutes.
  4. meanwhile add 3-4 cups water in the steamer and heat it.
  5. grease a pan with oil. add the eno and stir briskly.
  6. don't over do as you don't want the air bubbles to escape.
  7. quickly pour the batter in the prepared pan.
  8. spread evenly and shake the pan to even out the batter.
  9. keep the pan in the steamer.
  10. cover the steamer and steam for approx 18-20 minutes.
  11. i used an electric steamer and steamed for exact 20 minutes.
  12. check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready.
  13. remove the dhokla and allow to cool for 5-6 minutes.
  14. you can temper directly or unmould the dhokla carefully in a serving plate and then slice and then temper it.
  15. heat oil in a small pan. first add the mustard seeds. let them pop first.
  16. then add cumin and allow to crackle them.
  17. add the the asafoetida, sesame seeds and curry leaves and fry for some seconds.
  18. switch off the flame. add 2-3 tbsp water in the tempering.
  19. be careful as the oil is hot and adding water would create a splurge. so add the water carefully.
  20. pour the tempering mixture evenly over the rava dhokla.
  21. top rava dhokla with some chopped coriander leaves or freshly grated coconut.
  22. slice and serve the rava dhokla warm or cool.




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  1. Sue says

    Hi Dassana,
    Hope you are doing good :-)
    It’s always a joy to read and try out your recipes. Good work. Keep it up.
    I want to know if I have to use yoghurt instead if lemon juice how much should I use.
    Regards,
    Sue.

  2. mona says

    Hi,
    I never heard of adding water when tempering dhokla with rai, jeera, til etc. Could you please explain me the reason for that ? Thank you.

  3. Dhanya says

    Hi Dasanna, My dhoklas turned a little hard. I used baking soda as Eno is not available here easily (Germany). I steamed it in pressure cooker for 18-20 mins and the toothpick test was perfect. I guess the water content or the soda went wrong.

    • says

      you have pinpointed the issue. either water content or soda is the culprit. but even over steaming can be an issue. i think 12 to 15 minutes should be fine in the pressure cooker. the baking soda must not be active.

  4. neha says

    hi,
    culd u plz tell me, hw to make besan dhokla and tantana dhokla which is being found in haldiram and Bikaner.
    thnks

    • says

      besan dhokla is already posted on the blog. i don’t know what is tantana dhokla. will have to check it out. however, i don’t have any haldiram or bikaner shops here.

  5. Meena says

    and also sorry forgot to ask ….can i use normal or coarse semolina or does it have to b the fine version?
    thanks again

  6. Meena says

    Hi Dassana, thanks for this recipe. just wanted to ask if i could also add some leftover rice to this recipe as i had some in the fridge. cant wait to try this!!

  7. says

    dassana.. i am in trouble.. ur rava dhokla reminded me of kesaris.. and now i want to have them…. i will stick to the khaman dhokla for trail… navin is not a rava fan eithr.. he loves suji halwa but everything else he says no.. picky eater u know.. !!!:)