Dessert

Rava Dhokla Recipe

Name: Rava Dhokla Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 1/4 cups rava (suji/semolina); 1 cup full-fat yogurt or low-fat yogurt; 1/2 tbsp avocado oil; 3/4 tsp salt; 1 inch ginger, grated; 1-2 pinches turmeric powder; 1 cup water; 1 1/4 tsp ENO (fruit salt); 1 1/2 tbsp oil; 1 1/2 tsp mustard seeds; 1/8 tsp asafoetida (hing); 2 green chilies, sliced in half; 1 1/2 tsp sesame seeds; 12 curry leaves; 1/4 cup water; Fresh cilantro, chopped, to taste

Bynova cole January 28, 2026January 28, 2026

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Introduction

Rava Dhokla is a light, fluffy, and savory Indian steamed cake made from semolina and yogurt. It’s quick to prepare and perfect as a healthy snack or breakfast option. This recipe walks you through preparing the batter, steaming the dhokla, and making the flavorful tempering that brings it all together.

A close-up of a white plate showing soft yellow steamed dhokla squares arranged closely. Each yellow square has a light crumbly texture with some red spice dusted on top. Dark mustard seeds and fresh green curry leaves are scattered over the dhokla. A spoon is shown adding a blob of thick, vibrant green chutney to one dhokla piece. The background has a soft focus with some green herb leaves around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups rava/suji/semolina
1 cup full-fat yogurt or low-fat yogurt
1/2 tbsp avocado oil
3/4 tsp salt
1 inch ginger, grated
1-2 pinches turmeric
1 cup water
1 1/4 tsp ENO (fruit salt)

For tempering:

1 1/2 tbsp oil
1 1/2 tsp mustard seeds
1/8 tsp asafoetida (hing)
2 green chilies, sliced in half
1 1/2 tsp sesame seeds
12 curry leaves
1/4 cup water

For garnish:

Fresh cilantro, chopped (to taste)

Instructions

Step 1: In a large mixing bowl, combine rava, yogurt, grated ginger, turmeric, avocado oil, and salt. Add water and mix well. Let the batter rest for 15 minutes.
Step 2: Grease a 9-inch cake pan with oil on all sides. Meanwhile, bring 3 cups of water to boil in a wok with an Instant Pot trivet inside; then turn off the heat until ready to steam.
Step 3: After resting, add ENO to the batter and gently mix without overmixing. The batter should be light and flowy.
Step 4: Pour the batter into the greased pan and sprinkle red chili powder on top if desired.
Step 5: Place the pan on the steaming hot water and trivet. Cover with a lid and steam on medium heat for 20 minutes.
Step 6: Check doneness by inserting a butter knife; if it comes out clean, remove the dhokla from the heat and set aside.
Step 7: To prepare the tempering, heat oil in a small pot. Add asafoetida, mustard seeds, sesame seeds, and green chilies. Sauté for 20 seconds, then add curry leaves and cover to prevent splattering.
Step 8: Pour 1/4 cup water into the tempering and swirl to combine. Pour this tadka evenly over the steamed dhokla.
Step 9: Cut the dhokla into diamond shapes using a sharp knife. Garnish with chopped fresh cilantro and serve warm with chutney.

Tips & Variations

Use fresh yogurt for a tangier flavor and fluffier texture.
Add a pinch of sugar to balance the savory spices if you prefer a slightly sweet dhokla.
Green chilies can be omitted or replaced with red chili flakes for milder heat.
Serve with mint or tamarind chutney for classic accompaniment.
Make sure not to overmix after adding ENO to keep the batter airy and light.

Storage

Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again or microwaving gently until warm. Avoid overheating to keep the texture soft and moist.

How to Serve

A close-up of a single triangular piece of soft, yellow, spongy bread sprinkled with small black mustard seeds and chopped green herbs, held by a woman's hand pinching the corner, showing a fluffy texture. The bread piece also has a green leaf on top, coated with sesame seeds and herbs. In the blurred background, more pieces of the same bread are arranged in a round shape on a white plate, resting on a white marbled surface with a red bowl and a green sauce visible out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of ENO?

ENO is a fruit salt that reacts differently than baking soda. While baking soda can be used along with an acid like lemon juice, ENO ensures better fluffiness. For best results, stick with ENO.

Can I prepare the batter in advance?

It’s best to prepare the batter fresh and let it rest for 15 minutes before steaming. If needed, you can mix the dry ingredients the night before but add yogurt, water, and ENO just before steaming.