Rava Dhokla Recipe

Introduction

Rava Dhokla is a light and fluffy steamed snack from India, made with semolina and yogurt. It’s a quick and healthy treat that’s perfect for breakfast or tea time. This recipe guides you through making soft, spongy dhoklas with a hint of spice and tempering aroma.

Ingredients

• 1 cup Rava (suji or semolina) – 190 grams
• 1 cup sour curd (plain yogurt) – 250 grams
• 1 tsp finely chopped green chili
• 1/2 tsp grated ginger
• 1 tsp salt or to taste
• 1/4 tsp red chili powder
• 1 1/2 tsp ENO fruit salt
• 1/2 cup water
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 7 curry leaves
• 1 green chili
• 1/4 tsp hing (asafoetida)

Instructions

1. Step 1: In a mixing bowl, combine the semolina and sour curd. Cover and let it rest for 15 minutes to allow the semolina to soften.
2. Step 2: Meanwhile, fill your steamer or pot with about 3 cups of water. Cover and bring it to a boil.
3. Step 3: Grease your steaming pan or plate with oil and set it aside. Use a 9-inch round pan if possible. Ensure the pan is tall enough and fill it only halfway with batter as it will rise during steaming.
4. Step 4: After 15 minutes, add grated ginger, chopped green chili, salt, and water to the semolina-curd mixture. Stir well to form a smooth batter.
5. Step 5: Add ENO fruit salt to the batter and gently fold it in one direction. The batter will become frothy and increase in volume. Avoid over-mixing.
6. Step 6: Immediately pour the batter into the greased pan. Sprinkle the red chili powder evenly over the top. Prompt steaming after adding ENO ensures soft and fluffy dhoklas.
7. Step 7: Place a trivet at the bottom of the steamer, then place the pan with the batter on it. Cover with the lid.
8. Step 8: Steam on medium heat for about 15 minutes or until a toothpick inserted into the dhokla comes out clean. Cooking time might vary based on pan size.
9. Step 9: Carefully remove the pan from the steamer. Let the dhokla cool slightly before cutting and serving.

Tips & Variations

• Use fresh sour curd for best fermentation and flavor.
• Add a pinch of turmeric for a vibrant yellow color.
• For a tangier taste, increase the curd slightly or add a little lemon juice.
• Tempering the cooked dhokla with mustard seeds, curry leaves, and hing in heated oil enhances aroma and taste.
• If you don’t have ENO, use baking soda but adjust quantity; ENO ensures more fluffiness.

Storage

Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for a few minutes or microwaving with a damp cloth over to retain moisture. Avoid keeping it at room temperature for too long as it contains yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour curd?

Yes, plain yogurt can be used, but it’s best if it’s slightly sour to help the batter ferment and give the dhokla its characteristic tang and texture.

Why does my dhokla turn out dense instead of fluffy?

This often happens if the batter is not rested or the ENO is not added just before steaming. Also, steaming time and water boil temperature affect puffiness. Follow resting and steaming instructions carefully for an airy texture.

Rava Dhokla Recipe

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★★★★★

4.9 from 89 reviews

• Author: Naomi
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Rava Dhokla is a light and fluffy steamed savory cake made from semolina (rava) and yogurt, flavored with ginger, green chili, and tempered with mustard seeds and curry leaves. This popular Indian snack is quick to prepare, steamed to perfection, and perfect for breakfast, snacks, or tea time.

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Ingredients

Scale 1x2x3x

For the Batter

• 1 cup Rava (suji or semolina) – 190 grams
• 1 cup sour curd (plain yogurt) – 250 grams
• 1 tsp finely chopped green chili
• 1/2 tsp grated ginger
• 1 tsp salt or to taste
• 1/4 tsp red chili powder
• 1 1/2 tsp ENO fruit salt
• 1/2 cup water

For Tempering

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 7 curry leaves
• 1 green chili
• 1/4 tsp hing (asafoetida)

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Instructions

1. Prepare the batter: In a mixing bowl, combine semolina (rava) and sour curd. Cover the mixture and let it rest for 15 minutes to allow the semolina to soften.
2. Heat water for steaming: Meanwhile, add 3 cups of water to the steamer or pot, cover it, and bring the water to a boil while preparing the batter.
3. Grease the steaming pan: Use oil to grease a 9-inch round pan or any suitable steaming vessel. Make sure the pan is tall enough to allow the batter to rise halfway when poured, as the dhokla will puff up while steaming.
4. Make the batter mixture: After resting, add grated ginger, finely chopped green chili, salt, and 1/2 cup of water to the semolina-curd mixture. Stir well to combine and create a uniform batter.
5. Add leavening agent: Add 1 1/2 teaspoons of ENO fruit salt to the batter. Stir gently in one direction to incorporate and allow the batter to become frothy and increase in volume. Avoid over-mixing.
6. Transfer batter and sprinkle chili powder: Quickly pour the prepared batter into the greased pan. Sprinkle 1/4 teaspoon red chili powder on top for color and mild heat. Start steaming immediately for best results.
7. Steam the dhokla: Open the steamer lid and place a trivet inside. Carefully place the pan with batter onto the trivet, cover the steamer with its lid, and cook on medium heat for about 15 minutes or until a toothpick inserted in the center comes out clean. Steaming time may vary slightly depending on the pan size.
8. Remove from steamer: Once cooked, carefully take the dhokla pan out of the steamer. Let it cool slightly before cutting and serving.

Notes

• Use fresh sour curd for best texture and taste.
• Do not over-mix the batter after adding ENO to keep the dhokla fluffy.
• The size and shape of the steaming pan affect cooking time; adjust accordingly.
• Ensure the steaming water does not evaporate completely during cooking; add more hot water if needed.
• Serve dhokla with green chutney or sweet tamarind chutney for a complete snack experience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Steaming
• Cuisine: Indian

Keywords: Rava Dhokla, semolina dhokla, steamed savory cake, Indian snack, quick dhokla recipe, vegetarian snack