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:

• dabeli recipe
• methi muthia
• khandvi recipe

PIN PRINT

rava dhokla recipe

4.89 from 17 votes

Author:Dassana Amit

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Course:snacks

Cuisine:gujarati

Calories: 337kcal

Servings (change the number to scale):4

rava dhokla is steamed, soft and fluffy cake made from rava or semolina.

INGREDIENTS FOR rava dhokla recipe

(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 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.

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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.

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.