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

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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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

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.

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