Dhokla is a popular Gujarati (western state of India) snack which is immensely popular all over India. The two main popular varieties of this savory spongy cake which are also available in most eateries and shops in India are Khaman (yellow in color) and Dhokla (white in color). So apart from the color that sets them apart, its the main ingredients that actually gives these two their own unique taste like Khaman is made out of chana dal/Gram flour and Dhokla from urad dal and rice/rice flour
For today’s post I’m sharing and instant variety of dhokla made using rava (semolina). This Rava Dhokla is popularly known as either Khatta (sour) dhokla due to the dominant sour flavor imparted to this dish by the sour yogurt/curd or White Dhokla due to its color. Traditionally, you soak the rice and urad dal, then grind it to a batter and ferment this batter to make this dhokla. But for this post I’m sharing the quick version for all of you like me who need something quick, non-soaking and non-fermenting procedure. Although being instant, this dhokla comes out super spongy and delicious and true to its taste i.e. sweet and sour.
Dhokla is made by steaming the batter and hence makes an excellent and healthy snack or breakfast with some spicy Green Chutney. I usually prefer to do the steaming in pressure cooker but you can do it in using regular cooking vessel or my new favorite Instant Pot
You could make this ahead of time and just warm up in microwave for few seconds and serve. Its great as kids snacks or lunch box item too. I’ve shared the instant (no fermentation) Khaman Recipein my earlier post so if you want to try that link is ->> Khaman Dhokla
Now to the recipe…
- 1 cup Rava
- ½ cup yogurt or curd (sour the better)
- 1 tsp of ginger paste
- 1 green chilli finely chopped (optional and to taste)
- 1 tbsp oil and more (as required) for greasing the pan
- 1 tsp eno (fruit salt)
- 1 tsp sugar
- ½ salt to taste
- ½ to ¾ cup water
- ¼ tsp citric acid (for sourness) (optional – add only if yogurt is not sour)
- few drops of lemon juice
- 1 tbsp oil
- 1 tsp mustard seeds
- pinch of hing (asafoetida)
- 1-2 green chilli slit vertically
- 7-8 curry leaves
- 1 tsp sesame seeds
- In a mixing bowl add the rava, sugar, salt and citric acid (optional-add only if yogurt is not sour).
- Mix and then add the wet ingredients like yogurt, ginger paste, greenchilli and oil.
- Mix the batter so that everything is well incorporated. The batter will be thick at this point so add ¼ cup of water at a time to make a smooth batter (not too thick or thin). I added total ½ cup but it can vary based on the quality of rava.
- Let this batter sit for 10 mins.
- While the batter rests heat 2 cups of water in a pressure cooker and grease your pan with oil -using 6inch round baking pan
- When the water in your pressure starts to boil, add Eno to the batter and squeeze a few drops of lemon over the eno to activate it i.e. bubbling reaction.
- Mix well till the batter is nice and fluffy but don’t over mix.
- Now pour the batter into the greased pan. You can sprinkle with chili powder/black pepper powder over the dhokla before keeping it in steamer but this step is completely optional.
- You can make the batter ahead of time but make sure to add eno only when you are ready to steam else the dhokla will not be spongy.
- Place a trivet in the pressure cooker and then place the pan filled with dhokla batter on it. Cover with the lid (without the whistle/pressure) and cook for about 20 mins or till a knife comes out clean.
- Remove from the steamer and let it sit for about 5-10 mins or until you see the edges loosening up from the pan (as shown in pic). Using a knife, loosen the sides and flip it on to a plate.
- In the tadka pan, heat oil and once hot add the mustard seeds.
- Once they start spluttering, switch off the heat and add the asafoetida (hing), sesame seeds, curry leaves and green chilli.
- Give it a quick stir and now pour the tadka over the Dhokla and cut it into sqaures and serve with some green chutney
Step by Step Method:
For making Dhokla using pressure cooker (See notes below for other methods)-
Place a trivet in the pressure cooker and then place the pan filled with dhokla batter on it. Cover with the lid (without the whistle/pressure) and cook for about 20 mins or till a knife comes out clean. Remove from the steamer and let it sit for about 5-10 mins or until you see the edges loosening up from the pan (as shown in pic). Using a knife, loosen the sides and flip it on to a plate.
For making Tadka –
- Steaming Dhokla using a Big Pot on stove top that can hold your dhokla batter pan – Follow the same steps as above to make the batter. Add 4 cups of water in the Big Pot. Cover the vessel and let water come to a boil while making the batter. Place a trivet at the bottom, then place the pan with batter on it, cook with lid closed for 15-20 mins or until the knife inserted comes out clean.
- Steaming Dhokla using a Instant Pot (IP)- Follow the same steps as above to make the batter. Start IP on sauté mode to get the water (1-2 cups) boiling. Once, you see the steam coming out Place a trivet at the bottom, then place the pan with batter on it uncovered and close the lid . Now Set IP on steam for 15 minutes. Vent on sealing position. And then Quick release (QR). Remove the IP lid and let Dhokla sit there for 15 more minutes or until the sides of dhokla start to loosen up.
That’s it, our soft, fluffy spongy Instant Khatta (Rava) Dhokla is ready. Serve it with some Green Chutney and tea for breakfast and or snack. Enjoy!!