Soft and fluffy Rava Dhokla is a popular Indian snack made from semolina (sooji), yogurt, and spiced with green chili, ginger, and spices. These steamed savory semolina cakes are light, tangy, and perfect for breakfast, snack, or appetizer with a side of chutney!
I am sharing how to make the Instant Rava Dhokla recipe using the Instant Pot (pressure cooker) and in a regular pot on the stovetop.
Rava Dhokla is a quick and easy breakfast or snack recipe that is also our lunchbox favorite.
This instant Sooji dhokla made with semolina requires no soaking or grinding and turns out deliciously soft and spongy. You can make it ahead of time and just warm it up in the microwave for a few seconds and serve.
If you love dhokla, you must check out the Instant Khaman Dhokla Recipe too!
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About Rava Dhokla
Dhokla is a popular Indian snack from the state of Gujarat and is perfect for breakfast or as a tea-time snack. It is a soft, and spongy steamed savory cake made from a fermented batter, resulting in a light and airy texture.
There are several variations of Dhokla, but the two most popular are Khaman Dhokla (made with chickpea flour/besan) and Dhokla, made with urad dal and rice/rice flour.
Traditionally, dhokla is made by soaking the rice and urad dal, then grinding and fermenting the batter before steaming it.
Today, I'm sharing the instant version of dhokla made with semolina also known as Rava Dhokla or Suji Dhokla. "Instant" since it requires no soaking, grinding, or fermentation.
Rava Dhokla is also popularly known as Khatta dhokla where khatta means sour in Hindi which is imparted to this dish by the sour yogurt/curd. Or White Dhokla due to its color.
You can steam dhokla in the pressure cooker, Instant Pot, stovetop steamer, or even in the microwave. It makes an excellent and healthy snack or breakfast with some spicy Green Chutney.
Recipe Ingredients
Semolina - also known as sooji or rava. Use regular coarse sooji used for upma to make this dhokla. Fine sooji works too, just the texture will vary slightly.
Yogurt - Use plain unflavored full-fat (or low-fat) yogurt and preferably sour. This gives the dhokla tang and makes it soft.
Citric acid - Use food-grade citric acid. It helps create a tangy and sour taste in the dhokla along with yogurt. Lemon juice can be used instead but highly recommend using citric acid for best results.
ENO - also known as fruit salt, is a type of antacid that is commonly used in Indian cooking since it has a combination of sodium bicarbonate, citric acid, and sodium carbonate, which helps produce gas to aerate the batter resulting in a light and fluffy texture.
You can also substitute ENO with baking soda but I have found results with Eno better and have no aftertaste. ENO is available in many flavors but I prefer the basic unflavored Eno (blue bottle) for this recipe. It's available in Indian stores and online.
In addition, you will also need freshly grated ginger, green chili (finely chopped), and spices (salt, and sugar) to flavor the dhokla.
For tempering - You will need ingredients like oil, mustard seeds, asafoetida powder (hing), sesame seeds, green chilies, curry leaves, and cilantro.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Rava Dhokla (Stepwise photos)
Make Dhokla Batter
In a mixing bowl add the semolina, sugar, salt, and citric acid (optional-add only if yogurt is not sour). Whisk to combine.
Add the wet ingredients like yogurt, ginger paste, green chili, and oil. Mix so that everything is well incorporated.
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 a total of ¾ cup but it can vary based on the quality of the semolina.
Let this batter sit for 10 mins. While it rests, grease a 6 to 7-inch stainless steel bowl (in which you will make dhokla) with oil. I use one of the stackable containers that fit inside the Instant Pot. You can also use a 6 or 7-inch cake pan.
Prep Work
You can steam dhokla in a traditional pressure cooker, Instant Pot, or stovetop steamer. To a deep pan or the Instant Pot insert or to the pressure cooker add 3 cups of water and bring it to a boil on high heat (or saute mode for Instant Pot).
Once the water starts to boil, add ENO to the batter and squeeze a few drops of lemon juice or water over the eno to activate. Eno will start to fizz and froth up.
Whisk till the batter is nice and fluffy but don’t over-mix.
Immediately pour the dhokla batter into the greased pan. It is important that once ENO (fruit salt) is added, the steaming process should start immediately to get soft and spongy dhokla.
You can sprinkle chili powder/black pepper powder over the dhokla before keeping it in a steamer but this step is completely optional. I’ve skipped it.
Steaming Dhokla
Place a trivet inside the pan, pressure cooker/Instant Pot insert, and then place the batter container on the trivet.
Using pressure cooker: Close the pressure cooker lid (without the whistle/pressure) and cook for 20 mins or till a knife comes out clean.
Using Instant Pot: Close the Instant Pot lid with pressure value in the venting position. Set Instant Pot to steam mode with an external timer for 15 minutes.
In a Pan on the stovetop - make sure the pan is big enough to hold the batter container and has a lid that can cover it. Also, add water sufficient to suffice for the steaming process. You may need 3-4 cups. Close the pan with a lid and cook for 15-20 mins.
Cooling Dhokla
After cooking completes, let dhokla sit for 5 mins and then open the lid.
Remove dhokla from the steamer (using tongs) and let it cool for about 5-10 mins or until you see the edges leaving the sides of the pan (as shown in pic). Run a knife around the edges of the rava dhokla.
Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Flip it again onto another plate so the smooth surface faces the top.
16 - Allow to cool. Cut into squares. While the dhokla cools, make the tempering.
Make Tempering
Heat 1 tablespoon oil in a small pan (tadka pot) over medium heat. Add mustard seeds and cook until they begin to pop (crackle).
Turn the heat to medium-low and add sesame seeds, green chiles, curry leaves, and cilantro. Sauté for 30 seconds or until curry leaves start turning crisp. Turn off the heat.
Pour the tempering over each square using a spoon and distribute uniformly.
Soft, fluffy spongy Instant Rava) Dhokla is ready.
Serving Suggestions & Storage
Serve Rava Dhokla with some Green Chutney and tea for breakfast and or a snack. You can also serve it as a side with a meal.
To store rava dhokla first cool it completely and then store it in an airtight container in the refrigerator for 2-3 days.
Reheat the dhokla before serving either in the steamer or microwave. To reheat in the microwave, place the dhokla on a microwave-safe plate and microwave on high for 30-40 seconds or until heated through.
Recipe Tips
You can use coarse or fine sooji for this recipe, make sure its fresh.
The correct consistency of the batter is essential for soft spongy dhokla. It should not be too runny or too thick, similar consistency to idli or cake batter.
I find using Eno gives the best results in terms of fluffy dhokla but if you cannot find one near you, replace it with ¼ teaspoon of baking soda.
You can make the dhokla batter ahead of time but make sure to add eno only when you are ready to steam else the dhokla will not be spongy.
Ensure the steamer is ready and the water is boiling before adding ENO (or baking soda) to the batter. Always add Eno at the very end just before steaming.
Don't overcook the dhokla as that will make it dry and hard. Steam on medium heat for 15-20 minutes or until a toothpick inserted comes out clean. Ensure there is enough water for steaming 20mins.
It's very important to start the steaming of dhokla after you mix in the Eno/baking soda to get the best results.
Citric Acid vs Lemon juice - I prefer citric acid over lemon juice. Citric acid gives light airy dhokla compared to lemon juice.
For the best soft, spongy, and fluffy dhokla, use citric acid and Eno combination.
For a healthy twist, you can add grated carrots, chopped spinach or boiled grated beetroot to the dhokla batter
If you like crispy sooji dhokla, spray the pan with oil and pan-fry the steamed dhokla until crispy on both sides.
Frequently Asked Questions
Rava Dhokla is not gluten-free as it is made from semolina (rava), which is a wheat product containing gluten. If you want to make a gluten-free dhokla, try Khaman Dhokla made with gram flour (besan) which can be made gluten-free.
Yes, rava dhokla can be frozen. Allow the dhokla to cool completely, then store it in an airtight container or freezer bag and store it in the freezer for up to 2 months. To reheat, thaw the dhokla and steam it for a few minutes or microwave it for a few seconds until heated through.
More Indian Snack Recipes
Hope you enjoy this Instant Rava Dhokla recipe as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Rava Dhokla Recipe
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1 cup Semolina (Sooji/Rava) coarse
- ½ cup yogurt sour preferably
- 1 teaspoon ginger grated
- 1 green chili finely chopped, optional and to taste
- 1 tablespoon oil
- 1 teaspoon Eno (fruit salt)
- 1 teaspoon sugar
- ½ teaspoon salt adjust to taste
- ½ teaspoon citric acid or 1 tablespoon lemon juice
- ¾ cup water +1 tablespoon water more to activate Eno
Tempering (Tadka)
- 1 tablespoon oil
- 1 teaspoon mustard seeds rai
- ⅛ teaspoon asafoetida powder hing, optional
- 1-2 green chili slit vertically
- 1 sprig curry leaves
- 1 teaspoon sesame seeds
- 2 tablespoons cilantro chopped
Instructions
For making Dhokla Batter
- In a mixing bowl add the semolina, sugar, salt, and citric acid. Whisk to combine.
- Add the wet ingredients, yogurt, ginger, green chili, 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 a total of ¾ cup. Water quantity can vary based on the quality of rava.
- Let this batter sit for 10 mins. While the batter rests, grease 6 to 7-inch stainless steel bowl (in which you will make dhokla) with oil. You can also use a 6 or 7-inch cake pan.
- Heat 3 cups of water in a pressure cooker, instant pot insert , or a deep pan (for stove top method)
- When the water in your pressure cooker or instant pot starts to boil, add Eno to the batter and add a tablespoon of water or squeeze a few drops of lemon over the Eno to activate it. Eno will start to fizz and froth up.
- Whisk till the batter is nice and fluffy but don’t over-mix.
- Immediately pour the batter into the greased pan. It is important that once ENO (fruit salt) is added, the steaming process should start immediately to get soft and spongy dhokla.
- You can sprinkle with chili powder/black pepper powder over the dhokla before keeping it in steamer but this step is completely optional. I’ve skipped it.
Steaming Dhoka in a Pressure Cooker
- Place a trivet in the pressure cooker and then place the pan filled with dhokla batter on it. Cover with the pressure cooker lid (without the whistle/pressure) and cook for about 20 mins or till a knife comes out clean.
Steaming Using Instant Pot (IP)
- Place a trivet in the Instant Pot insert, then place the pan with batter on it uncovered and close the lid . Cancel Saute function.
- Close the Instant Pot lid with pressure value in the venting position. Set Instant Pot to steam mode with an external timer for 15 minutes.
Steaming Using Regular Pot/ Stove top
- Make sure the pan is big enough to hold the batter container and has a lid that can cover it. Also, add water sufficient for the entire duration of the steaming process. You may need 3-4 cups. Close the pan with a lid and cook for 15-20 mins or until the knife inserted comes out clean.
Cooling Dhokla
- After cooking completes, let dhokla sit for 5 mins and then open the lid.
- Remove dhokla from the steamer (using tongs) and let it cool for about 5-10 mins or until you see the edges leaving the sides of the pan (as shown in pic). Run a knife around the edges of the dhokla.
- Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Flip it again onto another plate so the smooth surface faces the top.
- Allow to cool. Cut into squares. While the dhokla cools, make the tempering.
Prepare Tempering
- Heat 1 tablespoon oil in a small pan (tadka pot) over medium heat. Add mustard seeds and cook until they begin to pop (crackle).
- Turn the heat to low and add sesame seeds, green chiles, curry leaves, and cilantro. Sauté for 30 seconds or until curry leaves start turning crisp. Turn off the heat.
- Give it a quick stir and now pour the tadka over the steamed Dhokla. Soft, fluffy spongy Instant Rava) Dhokla is ready.Serve with some green chutney
Great recipe. Can this be frozen after adding tempering or should tempering be avoided if you wish to freeze them?
Either way works! Just freeze them air tight container.
Can we use this batter next day ? Like just Incase it’s leftover ?
If you have left over batter, my recommendation is to make the dhokla and refrigerate it vs refrigerating the batter since the dhokla from stored batter might not be that fluffy. Basically the batter needs to be steamed as soon as you add eno to get fluffy dhokla. If you havent added Eno, you can store the batter and then add Eno just before steaming it. Hope this helps!!
Hello Shweta, made them today. They were perfect, soft, spongy and mmmm delicious. Thank you for the perfect recipe.
Hi Rachitha, Thank you for trying the recipe and so glad you liked it.
Yay!! Thanks for trying it and so glad you loved it.
Thanks Kalpana 🙂
Made this today. Deeelishus!! Thanks for a keeper recipe!
Love Rava dhokla anytime,. gorgeous clicks Shweta!!