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

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rava dhokla recipe
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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.

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 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 methi thepla, dabeli recipe and khandvi.

rava dhokla recipe below:

rava dhokla recipe

rava dhokla recipe | sooji dhokla recipe

gujarati rava dhokla recipe - steamed, soft and fluffy cakes made from rava or semolina.

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course snacks
cuisine gujarati
prep time 15 minutes
cook time 20 minutes
total time 35 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

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 recipe

making rava dhokla batter:

  1. mix all the ingredients mentioned under the list 'main ingredients for rava dhokla' 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.

steaming rava dhokla:

  1. keep the pan in the steamer.
  2. cover the steamer and steam for approx 18-20 minutes.
  3. i used an electric steamer and steamed for exact 20 minutes.
  4. check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready.

  5. remove the rava dhokla and allow to cool for 5-6 minutes.

  6. you can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.

tempering rava dhokla:

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


lets start step by step rava dhokla recipe:

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

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 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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{ 89 Responses }

  2. 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.

  6. 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.

  7. 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.

  8. 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 🙂

  10. 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 ??

  11. Dear Dassana,
    I would like to know if semolina has been roasted before making the batter.
    Thanks in advance for your help!

  14. 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.

  15. Ma’am , gud eve, I tried rava dhokla and followed all your instructions but it didn’t turn out the same. I jus don’t know what went wrong, I used eno fruit salt with lemon flavour

    • what happened. they were not soft and became hard? if this is the case then it could be the shelf life or freshness of eno. moreover as soon as you add eno, the batter has to be mixed quickly and kept for steaming. if the batter is kept outside even for some minutes, the dhokla will not be soft.

  16. I’m in love with your blog. Its just perfect. I’m planning to prepare this for a light dinner tonight. M sure it will be great like your other recipes…….

  17. Hi Dassana, which sooji is recommended for rava dhokla ? fine or coarse .Or either would do. Will coarse sooji be equally effective as the fine one ?

  18. used citric acid instead of lemon juice..
    tastes very good..
    thanks for sharing the recipe…
    can i add besan to it?

  21. Hi…. Dr… On daily basis I read ur recipes… though I had never tried it.. but today I want to make rava dhokla. I’m not having microwave or oven. Just want to know when we have to put the pan in pressure cooker for steaming the batter do we need water too in the cooker ?

    • thanks samridhi. yes you need water in the cooker. the water should just touch the 1/2 to 1 inch of the pan from the bottom. remove the whistle of the pressure cooker while steaming. in case the water dries up in the cooker then add some more water and continue to steam.

  24. Dear Dassana i like your website very much your recepies are explained in very simple and easy way thanks for sharing .

  27. 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.

  28. 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.

  29. 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.

    • 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.

  30. I loved ur recipe dassana…but tell me one thing hw long should keep in pressure cooker…

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

    • 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.

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

    • welcome meena, i have always use fine semolina. i have never tried normal or coarse semolina… so not sure about them… you can try.

  35. 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!!

    • what did you add. eno or baking soda. it should not become hard. so something wrong with the eno or soda or the batter did not have enough moisture.

  38. 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.. !!!:)

  40. I tried this recipe yesterday and everybody in my home loved it. Thanks a lot Dassana.
    I just love your blog. ..

  43. ohhhhhhhhhh yumm lovely dhoklas loving the way u have got it perfect.Is it some kind of special steamer dassana??? loving it what is it called.