Rava dhokla with step by step photos. Steamed, soft and fluffy cake made from rava or semolina. A healthy vegan snack.
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 rava dhokla, 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 and does not require fermentation. I have steamed the suji 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 is a healthy snack option and goes best with sweet coriander chutney or papaya sambharo or mint-coriander chutney.
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 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 toothpick to see the doneness and if the toothpick comes out clean, then the rava dhokla is ready. Remove 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 sooji dhokla.
11. Top with some chopped coriander leaves or freshly grated coconut. Slice and serve warm or cool.
If you are looking for more Gujarati recipes then do check:
Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.
Like this Recipe?
Pin it Now to Remember it Later
- 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
- 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
- 2 tablespoons chopped coriander leaves
- 1 to 2 tablespoons fresh grated coconut, optional
- Mix all the ingredients mentioned under the list 'Main ingredients' 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 toothpick to see the doneness and if the toothpick comes out clean, then the rava dhokla is ready.
- Remove 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 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 with some chopped coriander leaves or freshly grated coconut.
- Slice and serve them warm or cool.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.