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    Home » Breakfast Recipes » Rava Dhokla Recipe | Instant Sooji Dhokla | How To Make Instant Rava Dhokla

    Rava Dhokla Recipe | Instant Sooji Dhokla | How To Make Instant Rava Dhokla

    Published: Jul 12, 2018 · Modified: Jul 12, 2018 by Bhawana ·

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    Rava dhokla is a fluffy and soft snack from Gujarat in India. It does not need any grinding or fermentation, simply mixing all ingredients and steam for 10 minutes it takes to get ready. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

    Making rava dhokla is just one bowl mixing recipe, I opted out adding green chili paste as my son does not like spicy at all. For making rava dhokla sour curd is prefered in mixing. Spicing up with ginger and green chili paste, tempered with mustard seeds and sesame seeds. Serve with little spicy green coriander chutney and enjoy your evening tea time snack or breakfast in the morning. A great breakfast option which can be prepared instantly.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

    You may also like

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    If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

    For making this I used baking soda, you can add eno as well. Eno makes the batter more airy and fluffy as compared to baking soda. I forgot to add sesame seeds in tempering that is why you will not see sesame seeds in photos. Let see how to make this rava dhokla or sooji dhokla or semolina steamed savory cakes.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

    Instant Rava Dhokla | Sooji Dhokla

    Ingredients                                                                                    Serve 4

    For batter
    1 cup sooji (coarse)
    1 cup sour curd
    ½ Cup water
    1 teaspoon grated ginger
    1 teaspoon chili paste optional
    salt to taste
    ½ teaspoon baking soda

    For tempering
    1 tablespoon oil
    1 teaspoon mustard seeds
    ½ Sesame seed
    A pinch of asafoetida
    Few curry leaves
    3-4 Green chili slit

    Method

    1. First of all in a large mixing bowl mix curd, water, and sooji/rava. Keep it for 20 minutes, rava will absorb moisture and will become flavorful after steaming.
    2. Prepare steam cooker and grease the dhokla plates.
    3. After 20 minutes add grated ginger, green chili paste, and salt to taste. Mix nicely to make a smooth batter.
    4. Add baking soda and give a good stir. Immediately pour this batter into greased dhokla plates and steam for 10 minutes on medium heat.
    5. Meanwhile, prepare tadka/tempering. Heat oil in a small pan.
    6. Add mustard seeds, sesame seeds, slit green chilies and curry leaves. Let then crackle for a few seconds. Tempering is ready to spread.
    7. Switch off the flame after 10 minutes and let rava dhokla sit for few minutes to cool down.
    8. Spread the tempering over rava dhokla and cut them in the desired shape. Serve with coriander chutney and enjoy.

    Note

    1. Use coarse semolina/sooji/rava, that comes out grainy after steaming.
    2. Pour the batter immediately after adding baking soda or eno.
    3. Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    Pin For LaterRava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

    Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

    Instant Rava Dhokla Recipe | Sooji Dhokla | Semolina Steamed Savory Cake

    Rava dhokla is a fluffy and soft snack from Gujarat in India. It does not need any grinding or fermentation, simply mixing all ingredients and steam for 10 minutes it takes to get ready. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid’s tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.
    4.84 from 6 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Soaking rava: 20 minutes
    Total Time: 15 minutes
    Servings: 4 Serving
    Calories:
    Author: Bhawana

    Ingredients

    For batter

    • 1 cup sooji (coarse)
    • 1 cup sour curd
    • ½ Cup water
    • 1 teaspoon grated ginger
    • 1 teaspoon chili paste optional
    • salt to taste
    • ½ teaspoon baking soda

    For tempering

    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon sesame seed
    • A pinch of asafoetida
    • Few curry leaves
    • 3-4 Green chili slit

    Instructions

    • First of all in a large mixing bowl mix curd, water, and sooji/rava. Keep it for 20 minutes, rava will absorb moisture and will become flavorful after steaming.
    • Prepare steam cooker and grease the dhokla plates.
    • After 20 minutes add grated ginger, green chili paste, and salt to taste. Mix nicely to make a smooth batter.
    • Add baking soda and give a good stir. Immediately pour this batter into greased dhokla plates and steam for 10 minutes on medium heat.
    • Meanwhile, prepare tadka/tempering. Heat oil in a small pan.
    • Add mustard seeds, sesame seeds, slit green chilies and curry leaves. Let then crackle for a few seconds. Tempering is ready to spread.
    • Switch off the flame after 10 minutes and let rava dhokla sit for few minutes to cool down.
    • Spread the tempering over rava dhokla and cut them in the desired shape. Serve with coriander chutney and enjoy.

    Notes

    1. Use coarse semolina/sooji/rava, that comes out grainy after steaming.
    2. Pour the batter immediately after adding baking soda or eno.
    3. Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

    This is my entry for BM 90 Week 2 Day 2.

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    Comments

    1. code2cook

      November 23, 2018 at 12:19 am

      Thanks, Leeanne for visiting and liking it. I am humbled.

      Reply
    2. Elinor

      October 19, 2018 at 2:19 am

      Thanks, it's very informative

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    3. Http://www.destinationalberta.net

      August 20, 2018 at 6:56 pm

      I enjoy the article

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