Rava Dhokla

Rava Dhokla is a delicious Popular Gujarati dish. It is an easy one-bowl recipe and can be made in 30 to 35 minutes.

This delicious savory semolina cake is perfect for enjoying breakfast or a snack! It is Soft and fluffy.

This is the BEST rava dhokla recipe you’ll ever try! Here you’ll learn all the tips and tricks to make them perfect every time.

Jump to:

• What is Dhokla?
• About Rava Dhokla
• Why will you love this Instant Rava Dhokla?
• Ingredients required
• Step-by-step process
• Storage Instructions
• Serving Ideas
• Tips and notes
• More Gujarati Snack Recipes
• Rava Dhokla
• Video

Being Gujarati, we love to have Dhokla for breakfast with a hot cup of masala chai.

What is Dhokla?

Dhokla, a popular Gujarati snack, is a savory steamed cake that can be made in various ways. They are soft and fluffy and are a perfect healthy breakfast or snack to enjoy with green cilantro chutney!

There are wide varieties of Dhokla. Khatta Dhokla, Khaman Dhokla, Instant Dhokla etc.

Khaman dhokla is yellow-colored, and the main ingredient is besan (gram flour).

Whereas Khatta Dhokla is white and made with different lentils and rice.

I often make one Dhokla, which is Rava Dhokla, Sooji Dhokla, or Instant Dhokla, whatever you want to call it.

I have been thinking about sharing this recipe for Suji dhokla for a long time.

This is my Mother In Laws recipe to make semolina or Suji Dhokla.

About Rava Dhokla

Rava dhokla is a steamed Gujarati snack made with rava (semolina), sour yogurt(curd), green chilies, ginger, and tempering.

This instant version of Rava Dhokla results in perfectly soft and fluffy Dhokla, which is excellent for breakfast or a snack!

Traditionally, dhokla batter requires soaking dal-rice, grinding, and fermenting. Then, the fermented batter is steamed. Fermentation makes the Dhokla soft and spongy.

To make this instant version of rava dhokla, we use ENO fruit salt to get an instant rise in the batter. Immediately this batter is steamed to achieve the same soft and spongy texture.

Once steamed, tempering is made with mustard seeds, cumin seeds, green chilies, and curry leaves drizzled over the steamed Dhokla.

It has a slight tang from sour curd.

The thickness of the Dhokla can be adjusted to one’s preference. Some prefer thinner some prefer thick.

If I make Suji na Dhokla to eat as a snack, I make it thicker, and If I am making it as a farsaan (side) along with an elaborate meal (Gujarati thali), I prefer to make it thin.

Why will you love this Instant Rava Dhokla?

• It’s quick and easy to make with few ingredients.
• Everyone from kids to elders enjoys this soft and fluffy Dhokla
• It is a healthy breakfast, snack, or appetizer
• Can be made in advance

Ingredients required

• Rava – Also known as Sooji or Semolina, is the base of this recipe. You can use any variety of Rawa for the dhokla recipe.
• Seasonings – We will use grated ginger, finely chopped green chilies, and salt for the dhokla recipe.
• Water – Make sure to use room temperature water to make the batter.
• Curd/plain yogurt – Make sure that yogurt is sour; otherwise, rava Dhokla will taste flat.
• Rising Agent – I use Plain Eno (Fruit Salt) as the rising Agent. It aerates the batter before steaming it. It’s readily available in Indian grocery stores. You can also use baking soda, but for the best result, use eno.
• Tempering – Using peanut oil makes all the difference for this step. It adds a beautiful nutty flavor. In hot oil, we add mustard seeds, cumin seeds, green chilies, hing, and fresh curry leaves to the oil. You can also use sesame seeds.
• Garnish – We use fresh, finely chopped cilantro for garnishing.

Step-by-step process

• Mix in semolina(rava), and sour curd. Cover it and let it rest for 15 minutes.
• Meanwhile, Add 3 cups of water to the pot or steamer. Cover and let the water come to a boil while you are making the batter.
• Grease the bowl/pan/plate with oil. Keep it aside.
• Once the 15 minutes are over, add ginger, green chili, salt, and water to the suji-curd mixture. Stir to combine well and make the batter.

• Add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Refrain from over-mixing.
• Quickly transfer the batter to the greased pan.
• Note: It is important to start cooking quickly after adding Eno to get soft and fluffy Dhokla.
• Open the steamer’s lid, place a trivet at the bottom, then place the pan with batter on it.
• Cover the steamer with the lid and cook for about 15 minutes on medium heat or until the knife/toothpick inserted comes out clean.
• Note – Time may vary slightly depending on the size of the container you steam the dhokla in.
• Take the dhokla container out.

Prepare Tempering

• While the Dhokla is steaming, heat the oil In a pan on the stovetop.
• Then add the mustard seeds and cumin seeds and let them sizzle. Now add the green chili, curry leaves, and hing. Let them sauté for about 30 seconds. Turn off the heat.
• Evenly spread the tempering over the Dhokla.

• Cut the Dhokla into small square pieces.
• Garnish with chopped cilantro and serve with green mint chutney and garam masala chai.

Storage Instructions

This rava dhokla can be stored in the refrigerator for 2-3 days in an airtight container.

Reheat in the microwave for 30-40 seconds or until warm. Do not overheat; otherwise, they get dry and chewy.

Serving Ideas

Rava dhokla can be eaten as such (no sides needed).

However, you can serve it with green chutney, dry garlic chutney, or methia masala and masala chai.

This rava dhokla can be served as a farsaan (side) along with your elaborate meal (Gujarati thali).

Tips and notes

• You can make this Dhokla ahead of time. Warm it in a microwave for a few seconds, and it will be ready to serve hot.
• Don’t make the batter thin or very thick, as this will change the texture of the suji dhokla.
• Keep in mind that depending on the texture of your rava, you may need to add more water.
• Do not over-stir after adding Eno fruit salt.
• Once you mix in the ENO, you must steam the batter immediately. Do not wait. Else dhoklas won’t turn our spongy. So, make sure you have the steamer ready to go when you add in the ENO.
• You can replace ENO with baking soda, but I prefer and recommend using ENO as it gives better results.
• You can easily double or triple the recipe to make a bigger batch for get together or parties.
• At least 15 minutes of resting time is a must. So semolina gets enough to soak up some moisture from the curd and becomes soft. That results in soft and fluffy rava dhokla.
• Reduce the green chilies if kids can’t tolerate the spicy taste.
• If you don’t have a liking for ginger or green chilies, feel free to leave that out.

More Gujarati Snack Recipes

• Dal Vada
• Dabeli dhokla
• Bhakarvadi
• Methi Na gota
• Khichu
• Patra

Warm regards,

Dhwani.