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Rava Dhokla Recipe

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★★★★★

4.5 from 100 reviews

Rava Dhokla is a light, fluffy, and savory steamed cake made with semolina and yogurt, flavored with ginger, turmeric, and tempered mustard seeds and curry leaves. It is a popular Gujarati snack, perfect for breakfast, teatime, or a healthy snack option. The dish is steamed instead of fried, making it a healthier choice that is soft, spongy, and delicious.

Ingredients

Scale

For Dhokla

  • 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)

For Tempering (Tadka)

  • 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

  1. Prepare the Batter: In a large mixing bowl, combine the rava (semolina), yogurt, freshly grated ginger, turmeric powder, optional green chilies, avocado oil, and salt. Mix well, then add water slowly while stirring to form a smooth batter. Let this batter rest for 15 minutes to allow the semolina to absorb the moisture.
  2. Prepare the Steaming Setup: Brush oil all over a 9-inch cake pan including the sides to prevent sticking. In a wok, add about 3 cups of water and place the Instant Pot trivet inside. Cover with a lid and heat over medium heat until the water starts boiling, then turn off the stove until you’re ready to steam.
  3. Add Leavening Agent: After the batter has rested for 15 minutes, add ENO fruit salt to the batter. Gently mix it in without overmixing. The batter should be light and flowy.
  4. Steam the Dhokla: Pour the batter into the greased cake pan evenly. Sprinkle red chili powder on top if desired. Place the cake pan on the steaming trivet inside the wok over hot water. Cover with a lid and steam on medium heat for 20 minutes. After 20 minutes, check doneness by inserting a butter knife; it should come out clean. Remove the pan from the wok and set aside.
  5. Prepare the Tempering (Tadka): Heat oil in a small pot or tadka pan on medium heat. Add asafoetida, mustard seeds, sesame seeds, and green chilies. Sauté for about 20 seconds until aromatic. Add curry leaves and cover with a lid to avoid splattering. Carefully add 1/4 cup water to the tempering and gently swirl to mix; this adds moisture and reduces excess oil usage.
  6. Combine and Garnish: Pour the prepared tempering evenly over the steamed dhokla to infuse it with flavors. Using a sharp knife, cut the dhokla into diamond shapes. Garnish with fresh chopped cilantro. Serve warm with chutney of choice.

Notes

  • Resting the batter is crucial for soft and fluffy dhokla as it hydrates the semolina.
  • Do not overmix after adding ENO, as it may reduce the fluffiness.
  • Steaming is the key cooking method for authentic texture, avoiding frying keeps it healthy.
  • Adding water to the tempering prevents it from being too oily while adding moisture.
  • You can customize the spice level by adjusting the amount of green chilies and red chili powder.
  • Serve dhokla fresh for best taste; it can be enjoyed warm or at room temperature.

Keywords: Rava Dhokla, Semolina Dhokla, Gujarati Snack, Steamed Cake, Indian Breakfast, Healthy Snack

Find it online: https://tastybynova.com/rava-dhokla-recipe/