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.
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.
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
- dhokla recipe (fermented version)
- khaman dhokla
- white dhokla
- 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 papaya sambharo or mint-coriander chutney.
if you are looking for more gujarati recipes then do check:
rava dhokla recipe
INGREDIENTS FOR rava dhokla recipe
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 (haldi)
- 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 (rai or sarson)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon sesame seeds (safed til)
- 8 to 10 curry leaves (kadi patta)
- 1 pinch of asafoetida (hing)
- 2 to 3 tablespoons water
- ½ tablespoon oil
for garnish
- 2 tablespoons chopped coriander leaves (dhania patta)
- 1 to 2 tablespoons fresh grated coconut, optional
HOW TO MAKE rava dhokla recipe
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.
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.
2. add 1 tsp eno-fruit salt.
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.
4. quickly pour the batter in the prepared greased pan.
5. spread evenly and shake the pan to even out the batter. keep the pan in the steamer.
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.
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.
8. first add the mustard seeds. let them pop first.
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.
10. pour the tempering mixture evenly over the rava dhokla.
11. top rava dhokla with some chopped coriander leaves or freshly grated coconut. slice and serve the rava dhokla warm or cool.
Instant rava dhokla banaya to everyone said very tasty dhokla h
That is good for you menu
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
Welcome Mousumi. Thanks for sharing your delicious variation. Made me think that even i should make it. Thanks for your best wishes.
Which steamer you have used any brand you can guide?
i have used here panasonic electric rice cooker where steaming vegetables, idli etc was also possible.
never mind i read previous posts and i got the answer
fine.
can we cook this in microwave same as u did with khaman dhokla
What wil happn if rava is nit of fine grains… Coz i hv slightly biggrr grains at home
megha, you can still try. not a problem. just that you may need to add some more water to get the right batter consistency.
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.
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.
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 🙂
thanks a lot mansi. with roasted rava the texture changes a bit. just that the end product has a bit drier and coarser texture.
Hi,
Do u use standard measuring cup for one cup or any vessels is fine??
reethu, standard measuring cup. i am not sure how the proportions will change if using any other measuring vessel.
Dear Dassana,
The Dhokla turned out to be soft, fluffy and delicious and got over within 5 mins. Thanks a ton for sharing your talent with everyone. God bless u ??
welcome always verena 🙂 and glad to know this. god bless you too 🙂
Dear Dassana,
I would like to know if semolina has been roasted before making the batter.
Thanks in advance for your help!
the semolina is not roasted. welcome verena.
Dear Dassana, I made this Dhokla today and it turned out soft,fluffy and delicious. Thank you so much for sharing your talent with us. God bless u ??.
pleased to know jane you liked the rava dhokla 🙂 thankyou and god bless you too.
What is fruit salt
fruit salt is what we get here in india as eno.
I wanted to know can I skip adding curd/yogurt or lemon juice all together?
deepa, you have to add one acidic ingredient.
Hi …
Tnx for ua simple and easy recipes. Can u plz tell whether baking soda should be added and kept for some time?
no. after adding baking soda, quickly stir and make the dhokla. if you keep for some more time, the the batter looses its aeration and does not become soft or fluffy while steaming.