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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
