Rava Dhokla

5 from 1 vote

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.

Course Appetizer, Breakfast

Cuisine Indian

Keyword instant pot dhokla, instant rava dhokla, rava dhokla, suji dhokla

Diet Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings

Calories 265kcal

Author Bhavana Patil

Equipment

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition