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.
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.
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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.
Instant Rava Dhokla | Sooji Dhokla
Ingredients Serve 4
For batter
1 cup sooji (coarse)
1 cup sour curd
1/2 Cup water
1 tsp grated ginger
1 tsp chili paste optional
salt to taste
1/2 tsp baking soda
For tempering
1 Tbsp oil
1 Tsp mustard seeds
1/2 Sesame seed
A pinch of asafoetida
Few curry leaves
3-4 Green chili slit
Method
- 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.
Note
- Use coarse semolina/sooji/rava, that comes out grainy after steaming.
- Pour the batter immediately after adding baking soda or eno.
- Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.
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Instant Rava Dhokla Recipe | Sooji Dhokla | Semolina Steamed Savory Cake
Ingredients
For batter
- 1 cup sooji (coarse)
- 1 cup sour curd
- 1/2 Cup water
- 1 tsp grated ginger
- 1 tsp chili paste optional
- salt to taste
- 1/2 tsp baking soda
For tempering
- 1 Tbsp oil
- 1 Tsp mustard seeds
- 1/2 Tsp 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
- Use coarse semolina/sooji/rava, that comes out grainy after steaming.
- Pour the batter immediately after adding baking soda or eno.
- Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.
This is my entry for BM 90 Week 2 Day 2.
Thanks, Leeanne for visiting and liking it. I am humbled.
Thanks, it’s very informative
I enjoy the article
Love this instant soozi dhokla with tea and chutney. The pics are beautiful Bhawana.
these doklas looks absolutely beautiful and perfect…………super!
Dhoklas are such life savers…can be made easily for hungry family or unexpected guests. Yours has turned out so good
Dhokla is one of my fav recipes. This rava version looks absolutely yum. With the chutney at the side, this must be so tasty..
Looks so yummy and tasty,. perfectly done.
Super yummy . Shall try now. Mouthwatering evening snack.
Rava Dhoklas came out prefect.. How neat and spongy they looks, wish i get few squares to enjoy rite now with my cup of coffee..
You nailed the texture on this very popular snack. Very nicely done.
Nice and spongy dhoklas , very neatly cut they look perfect . I love these with some fried green chillies .
OMG! thanks for reminding me. I haven’t tried this version of dhokla and I should make it soon.
Dhokla has got a perfect sponge. This is my recent love. I’m making it almost once a week and my whole family likes it.
Easy to make dhokla,looks so spongy and fluffy..
I always mess up the dhokla texture. Yours has turned out perfectly spongy and soft. So gorgeous. Bookmarking this!
Those Dhoklas have turned out really so good, look spongy and inviting!..very nice one
Looks Delicious !! Reminded me of my hubby’s favourite snack ! thanks for sharing.