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

rava dhokla recipe with step by step photos – this instant dhokla recipe i 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.

rava 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 dhokla recipe and does not require fermentation. i have steamed the rava 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 shared few more dhokla recipes

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 papaya sambharo or mint-coriander chutney.

if you are looking for more gujarati recipes then do check:

Rava Dhokla

4.89 from 17 votes
rava dhokla is steamed, soft and fluffy cake made from rava or semolina.
rava dhokla recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:snacks
Cuisine:gujarati
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients for rava dhokla

  • 2 cup fine sooji or rava or semolina (fine variety of sooji)
  • ½ inch ginger + 1 green chili - crushed and made into a paste in a mortar-pestle
  • 1 cup water or add as required
  • 1 teaspoon oil
  • ½ teaspoon sugar or add as per taste
  • 1 pinch turmeric powder
  • 1 to 1.25 tablespoons lemon juice - from 1 medium sized lemon
  • 1 teaspoon eno (fruit salt) or baking soda
  • salt as required

for tempering rava dhokla

  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 8 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 2 to 3 tablespoons water
  • ½ tablespoon oil

for garnish

  • 2 tablespoons chopped coriander leaves

    (cilantro leaves)

  • 1 to 2 tablespoons fresh grated coconut, optional

INSTRUCTIONS

making rava dhokla batter

  • mix all the ingredients mentioned under the list 'main ingredients for rava dhokla' except for the fruit salt.
  • the batter has to be slightly thicker than the idli batter.
  • keep aside for 15-20 minutes.
  • meanwhile add 3-4 cups water in the steamer and heat it.
  • grease a pan with oil. add the eno and stir briskly.
  • don't over do as you don't want the air bubbles to escape.
  • quickly pour the batter in the prepared pan.
  • spread evenly and shake the pan to even out the batter.

steaming rava dhokla

  • keep the pan in the steamer.
  • 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 rava dhokla and allow to cool for 5-6 minutes.
  • you can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.

making tempering for rava dhokla

  • heat oil in a small pan. first add the mustard seeds. let them pop first.
  • then add cumin and allow to crackle them.
  • add the the asafoetida, sesame seeds and curry leaves and fry for some seconds.
  • switch off the flame. add 2-3 tbsp water in the tempering.
  • be careful as the oil is hot and adding water would create a splurge. so add the water carefully.
  • pour the tempering mixture evenly over the rava dhokla.
  • top rava dhokla with some chopped coriander leaves or freshly grated coconut.
  • slice and serve the rava dhokla warm or cool.

NUTRITION INFO (approximate values)

Nutrition Facts
Rava Dhokla
Amount Per Serving
Calories 337 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 586mg25%
Potassium 155mg4%
Carbohydrates 62g21%
Fiber 3g13%
Protein 10g20%
Vitamin A 90IU2%
Vitamin C 41.4mg50%
Calcium 27mg3%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make rava dhokla

1. mix all the ingredients – 2 cup rava/semolina (fine variety of sooji), ginger-chili paste (½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle), 1 tbsp or 1.25 tbsp lemon juice, ½ tsp sugar, salt as required and 1 cup water or as required. 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 1 tsp 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 rava dhokla is ready. remove the dhokla and allow to cool for 5-6 minutes.

mix all ingredients for making rava dhokla

making tempering for rava dhokla

7. you can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and temper the slices. to prepare tempering for dhokla, heat oil in a small pan.

tempering - rava dhokla recipe

8. first add the mustard seeds. let them pop first.

tempering - rava dhokla recipe

9. then add cumin and allow to crackle them. add the asafoetida, sesame seeds and curry leaves and fry for some seconds. switch off the flame. add 2-3 tbsp water in the tempering. be careful as the oil is hot and adding water would create a splurge. so add the water carefully.

mix all ingredients for making rava dhokla

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

mix all ingredients for making rava dhokla

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

rava dhokla

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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92 comments/reviews

  1. I tried the recipe today with a small twist . Instead of making them plain dhoklas I made them into Sandwiche Dhoklas with sauce as I didn’t have green chutney . My family loved them . You should have seen them relishing the Dhoklas . My mom couldn’t that they were. Suji Dhoklas​ . Thank you for your wonderful recipe . ALL the best for you future projects n endeavours​5 stars

  2. Hi..
    Today i made this rava dhokla. Bt it ultimately got the texture of upma. I made it in microwave. Before using the rava i roasted it. N instead of lemon juice used yogurt. I cn u tell me y it became dry.

    • its got too much cooked in the microwave. when cooking in microwave, care has to be taken. if the food gets overdone, then the texture becomes dry, hard or dense.

  3. Hi Dassana,
    This one is the first recipe which did not turn out well. My eno was active still it turned hard. By seeing your quantity of dhokla in pictures, I feel you used just 1 cup semolina. As I think 1tsp eno is good for 1 cup suji. Can you please advise..

    • bhavana, i have used 2 cups only. you might be feeling this due to the camera position and focus. the first pic is taken from a distance. the hardness can also be due to less water or too much steaming. depending on the type of rava (fine to coarser) the water proportions will change. 1 teaspoon eno is enough for 2 cups of rava. too much of eno or baking soda gives a typical smell in the final dish and therefore i do not add more. i hope this helps.

  4. Hey!

    I tried this recipe and it came out pretty good. I used roasted rava as I didn’t have plain rava. How does the choice of rava make a difference?

    I am huge huge fan of your recipes. While making rava dhokla, I was checking out your idli recipe and have soaked the rice and dal.
    And cooked palak aloo for lunch which came out excellent.

    God bless you 🙂