Rava Dhokla (Suji Dhokla) is a soft, fluffy, steamed savory cake made from semolina (sooji), yogurt, spices, fruit salt like eno, and a tempering of mustard seeds, green chilies, curry leaves, and white sesame seeds. It can be served as a snack, appetizer, or breakfast.
I love making quick and easy Indian snacks. Be it any guest gathering at home or simply when I crave something indulgent, Indian snacks are just perfect. For instance, chana chaat, onion bajji, vada pav, and more. All of these snacks are a little unhealthy, though. Therefore, only sometimes eaten.
While discussing nutritious Indian snacks, dhokla is one food that springs to mind right away. If you are wondering what Dhokla is? Then we are here to help! Dhokla is a Gujarati dish that is now popular all over the world. The spongy appetizer is frequently served with green chutney. Dhokla is steamed rather than fried, which allows you to consume fewer calories. The best part? You can enjoy it as a healthy breakfast as well as a snack.
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What is Dhokla?
Dhokla is a popular Indian snack or breakfast dish that originated in the state of Gujarat.
Dhokla can be made by using different ingredients. Some people use moong/urad dal, and some people use rice, rava, or besan.
The two popular ones are Rava Dhokla (made with semolina) and other Khaman Dhokla (made with besan/gram flour).
Today I am sharing the easiest way to make a spongy Instant dhokla recipe. It is also known as semolina dhokla, suji ka dhokla, sooji dhokla or rava dhokla. It is made from the main ingredient i.e semolina also known as rava or sooji in India.
Why You Will Love This Rava Dhokla
- It requires minimal time and effort. Hence, quick and easy!
- Can be made instantly. No soaking, no Grinding, and no fermentation required.
- You need only a few easily accessible ingredients to prepare this.
- It's low-calorie and weight-loss-friendly.
- It is loved by people of all age groups.
Ingredients for Rava Dhokla Recipe
Here are the ingredients required to make the rava dhokla recipe.
- Rava/Semolina/Sooji: It is coarsely ground durum wheat and the main ingredient in the Rava Dhokla. I used a fine variety of rava, you can also use a medium or coarse variety, but the texture may vary. Semolina can be easily found in most Indian grocery stores.
- Yogurt/Curd - it is used to make the batter and add a hint of sourness to the steamed rava dhokla. However, you can use plant-based yogurt for a vegan or dairy-free version.
- Fruit Salt - Adding fruit salt such as Eno, makes the dhokla batter light and fluffy instantly and there making the steamed dhokla soft and spongy. It acts as a leavening agent. For best results use Eno otherwise you can also use baking soda.
- Seasoning - Ginger, green chilies, and salt are used as a seasoning. Also, a tempering of oil, mustard seeds, green chilies, asafoetida, curry leaves, and sesame seeds is added.
- Sugar - is used to balance the tanginess of the yogurt and adds a touch of sweetness to the dish.
- Lime juice: Optional. Freshly squeezed lime or lemon juice can be added to add tanginess and sourness.
- Oil - is added to keep the dhokla soft, and moist.
- Coriander Leaves - for garnish
How to Make Rava Dhokla
Prepare Dhokla Batter
In a mixing bowl, combine rava, yogurt, freshly grated ginger, green chilies, salt, sugar, oil, and water. Mix until you get a smooth and lump-free pourable batter. Let the mixture sit for 15 minutes to let the rava absorb the liquid.
Meanwhile, Add 2 cups of water to the instant pot insert and turn on SAUTE (high), and let the water come to a boil.
Also, grease a cake pan or steamer plate with oil or ghee.
Add Eno fruit salt to the batter and mix quickly in one direction. Do not over-mix. The batter will become frothy and increase in volume at this stage.
Immediately, Pour the batter into the greased pan, smooth the top with a spatula, and place the pan on the trivet.
Steaming Dhokla in Instant Pot
Place the trivet along with the pan in the instant pot insert. Close the lid and keep it in the VENTING position and turn on the 'STEAM' mode for 15 minutes.
Note: The timer on the instant pot does not work in the venting position, so you have to use a separate timer.
After 15 minutes insert a knife or toothpick, if it comes out clean, then it's done. If not, then steam it for another 2-3 minutes.
Remove the pan carefully, using tongs, and let it rests for 5 minutes so it is easier to cut.
Run the sharp knife over the edges of the pan to loosen it. Next, place a plate over the top of the pan and turn it upside down, allowing the dhokla to easily come out. Then you can flip it over again onto another plate.
Start by cutting the dhokla into equal diamonds or square shapes.
Prepare Tempering
Heat oil in a pan, add mustard seeds and let them splutter. Then add green chilies and curry leaves. Sauté for a few seconds. Then add sesame seeds, and turn off the heat. Add 1 teaspoon of lime juice if preferred.
Spread the tempering all over the dhokla.
Garnish with chopped coriander leaves. Serve with tangy mint chutney!
Steaming Dhokla on the Stovetop
Boil 2 cups of water in a steamer or a large pot. Place the trivet along with the pan in the steamer or pot and cover it with a lid. Steam for 12-15 minutes on medium heat or until a toothpick inserted in the center comes out clean.
Serving Suggestions
Rava Dhokla can be served as a snack, appetizer, or even as a light breakfast.
Serve Rava Dhokla hot or warm with a variety of chutneys such as mint coriander chutney and/or sweet tamarind chutney. You can also serve it with a side of masala chai or hot coffee.
You can also pack it for your kids' lunch box or for your next picnic.
Storage Suggestions
Rava Dhokla can be stored in an air-tight container in the refrigerator for up to 2-3 days.
Tips to Make Perfectly Soft Rava Dhokla
- Use fresh ingredients: Use fresh and not too-sour yogurt. Also, use fresh Eno, to ensure the batter rises properly. Old or expired ingredients may not yield desired results.
- Rest the batter: Let the batter rest for 10-15 minutes so that rava absorbs the liquid.
- Whisk the batter in one direction: Be careful to only move the whisk or beat the dhokla batter in one direction, either clockwise or anticlockwise. The air within the mixture may escape if you beat it in both directions. The dhokla won't be spongy and soft.
- Don't overcook: Steam the dhokla for about 12-15 minutes or until a knife or toothpick inserted in the center comes out clean. If you overcook, dhokla may turn dry and hard.
- After adding eno to the batter, it is important to work swiftly: After adding the baking soda or Eno, stir the mixture for 20 to 30 seconds before pouring it into the baking pan. If you continue to beat the dhokla batter, the bubbles will burst. To create soft and fluffy dhoklas, start steaming the dhokla as soon as the batter is ready.
Frequently Asked Questions
Yes! This dhokla is made using sooji or rava. It has a variety of health advantages as well; it is rich in protein, fiber, and a number of other vital vitamins and minerals, which surely contribute to its popularity among dieters. Not just that. It is also known to increase iron content in the body, promote energy, and keep us fuller for longer periods of time.
The difference is really simple! Khaman dosa is yellow in color and is made with besan (gram flour) whereas normal dhokla is made with rava, urad dal, or rice.
The citric acid in the batter reacts with rising agents like baking soda or Eno to cause the batter to rise, resulting in a smooth, light, and fluffy batter.
If not Eno, you can also use baking soda.
Oil is added to the rava dhokla batter to prevent dhokla from getting dense or dry. Oil makes it soft and moist and also adds flavor to the dish.
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Rava Dhokla
Ingredients
- 1 cup sooji/semolina/rava fine variety
- 1 cup yogurt
- ½ cup water or add as needed
- 1 teaspoon ginger grated
- 1 green chili finely chopped, optional
- 1 tablespoon oil
- 1 teaspoon eno fruit salt
- salt as needed
- ¾ teaspoon sugar optional
- 2 cups water for steaming
Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 green chilies sliced lengthwise
- 1 stalk curry leaves
- a pinch asafoetida
- 1 teaspoon white sesame seeds
- 1 teaspoon lime juice optional
Garnish
- 2 tablespoons coriander leaves
- 1-2 tablespoons fresh grated coconut optional
Instructions
Prepare Dhokla Batter
- In a mixing bowl, combine rava, yogurt, freshly grated ginger, green chilies, salt, sugar, oil, and water. Mix until you get a smooth and lump-free pourable batter. Let the mixture sit for 15 minutes to let the rava absorb the liquid.
- Meanwhile, Add 2 cups of water to the instant pot insert and turn on SAUTE (high), and let the water come to a boil.
- Also, grease a cake pan or steamer plate with oil or ghee.
- After 15 minutes, Add Eno fruit salt to the batter and mix quickly in one direction. Do not over-mix. The batter will become frothy and increase in volume at this stage.
- Immediately, Pour the batter into the greased pan, smooth the top with a spatula, and place the pan on the trivet.
Steaming Dhokla in Instant Pot
- Place the trivet along with the pan in the instant pot insert. Close the lid and keep it in the VENTING position and turn on the 'STEAM' mode for 15 minutes.Note: The timer on the instant pot does not work in the venting position, so you have to use a separate timer.
- After 15 minutes insert a knife or toothpick, if it comes out clean, then it's done. If not, then steam it for another 2-3 minutes.
- Remove the pan carefully, using tongs, and let it rests for 5 minutes so it is easier to cut.
- Run the sharp knife over the edges of the pan to loosen it. Next, place a plate over the top of the pan and turn it upside down, allowing the dhokla to easily come out. Then you can flip it over again onto another plate.
- Start by cutting the dhokla into equal diamonds or square shapes.
Prepare Tempering
- Heat oil in a pan, add mustard seeds and let them splutter. Then add green chilies and curry leaves. Sauté for a few seconds. Then add sesame seeds, and turn off the heat. Add 1 teaspoon of lime juice if preferred.
- Spread the tempering all over the dhokla.
- Garnish with chopped coriander leaves. Serve with tangy mint chutney!
Steaming Dhokla on the Stovetop
- Boil 2 cups of water in a steamer or a large pot. Place the trivet along with the pan in the steamer or pot and cover it with a lid. Steam for 12-15 minutes on medium heat or until a toothpick inserted in the center comes out clean.
Notes
Tips to Make Perfectly Soft Rava Dhokla
- Use fresh ingredients: Use fresh and not too-sour yogurt. Also, use fresh Eno, to ensure the batter rises properly. Old or expired ingredients may not yield desired results.
- Rest the batter: Let the batter rest for 10-15 minutes so that rava absorbs the liquid.
- Whisk the batter in one direction: Be careful to only move the whisk or beat the dhokla batter in one direction, either clockwise or anticlockwise. The air within the mixture may escape if you beat it in both directions. The dhokla won't be spongy and soft.
- Don't overcook: Steam the dhokla for about 12-15 minutes or until a knife or toothpick inserted in the center comes out clean. If you overcook, dhokla may turn dry and hard.
- After adding eno to the batter, it is important to work swiftly: After adding the baking soda or Eno, stir the mixture for 20 to 30 seconds before pouring it into the baking pan. If you continue to beat the dhokla batter, the bubbles will burst. To create soft and fluffy dhoklas, start steaming the dhokla as soon as the batter is ready.
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