instant rava dhokla | sooji dhokla

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Rava dhokla with step by step photos. Steamed, soft and fluffy cake made from rava or semolina. A healthy vegan snack.

rava dhokla recipe

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.

instant rava dhokla

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.

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 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.

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 sooji dhokla.

mix all ingredients for making rava dhokla

11. Top with some chopped coriander leaves or freshly grated coconut. Slice and serve warm or cool.

rava dhokla
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rava dhokla recipe

Rava Dhokla

4.96 from 24 votes
Rava dhokla is steamed, soft and fluffy cake made from rava or semolina.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Cuisine Gujarati
Course: Snacks

Servings 4
Units

Ingredients

main ingredients

  • 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

  • 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 batter

  • 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

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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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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92 Comments

  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

    1. Welcome Mousumi. Thanks for sharing your delicious variation. Made me think that even i should make it. Thanks for your best wishes.

        1. i have used here panasonic electric rice cooker where steaming vegetables, idli etc was also possible.

    1. megha, you can still try. not a problem. just that you may need to add some more water to get the right batter consistency.

  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.

    1. 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..

    1. 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 🙂

    1. thanks a lot mansi. with roasted rava the texture changes a bit. just that the end product has a bit drier and coarser texture.

    1. reethu, standard measuring cup. i am not sure how the proportions will change if using any other measuring vessel.

  5. 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 ??5 stars

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

      1. 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 ??.

  7. Hi …
    Tnx for ua simple and easy recipes. Can u plz tell whether baking soda should be added and kept for some time?

    1. 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.

  8. 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

    1. 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.

  9. 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…….5 stars

  10. 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 ?

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

    1. thanks for the feedback shona. citric acid works well in dhokla recipes. you can 1 or 2 tbsp of besan also.

  12. 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 ?

    1. 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.

  13. Thanks for the lovely recipes..made the khaman dhoklas in microwave..turned out great..thanks..xxx

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

    1. Yes you can. 2 to 3 minutes on full power should be fine. If not then microwave for some seconds more

  15. 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.

  16. 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.

    1. the water makes the dhokla moist and soft and it stays like that for some hours.

  17. 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.

    1. 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.

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

    1. just keep for 15 to 18 mins. remove the whistle/vent weight while steaming in the pressure cooker.

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

    1. 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.

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

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

  21. 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!!

    1. meena, i don’t suggest to add left over rice in the dhokla. i don’t know how it will turn out.

    1. 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.

  22. 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.. !!!:)

    1. what is kesari? and thanks renu. these dhoklas are nice too… but i know about picky eaters 🙂

    1. nuti, you must have added too much of water. the dhokla batter has to be very thick. thats why it became soft and gooey.

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

  24. 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.

  25. I should try this recipe with wheat rava ! believe it works 🙂 this is tempting me to the core !

      1. Please send a recipe for jalebi also because I have full faith in you if it is your recipe then in is bound to be perfect.
        Sudha
        L