Rava 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). 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…
Step by Step Method:
For making Dhokla using Pressure Cooker for steaming-
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 1/4 cup of water at a time to make a smooth batter (not too thick or thin). I added total 1/2 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. I’ve skipped it as my kiddo is not fond of it. 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.
Other Steaming Options –
- 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.Remove pan from the pot 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.
- 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 (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 15-20 minutes using external timer with with vent on venting position. The IP timer doesnt work in Steam Vent mode so make sure to set external timer. Once done, press cancel and open the IP lid after 5 mins. Remove pan from IP and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
For making Tadka –
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!!
More Indian Snack Recipes:
Some Indian snack recipes that are absolutely delicious!!
- ALU WADI
- SABUDANA VADA
- VEGETABLE PUFF RECIPE
- BEETROOT CUTLET – HEART SHAPED CUTLETS
- CORN CAPSICUM FRITTERS – CORN CAPSICUM PAKORA
- BAKED INDIAN SPICED POTATO CHIPS – BATATA KACHARI
Hope you enjoy this Instant Khatta/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!
Instant Khatta Dhokla - Instant Rava Dhokla - Savory Semolina Cake
Equipment
- Pressure cooker
Ingredients
For Dhokla:
- 1 cup Rava coarse
- 1/2 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
- 1/2 salt to taste
- 1/2 - 3/4 cup water
- 1/4 tsp citric acid for sourness (optional – add only if yogurt is not sour)
- few drops of lemon juice
For Tadka:
- 1 tbsp oil
- 1 tsp mustard seeds
- pinch Hing asafoetida
- 1-2 green chilli slit vertically
- 7-8 curry leaves
- 1 tsp sesame seeds
Instructions
For making Dhokla Batter
- 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 1/4 cup of water at a time to make a smooth batter (not too thick or thin). I added total 1/2 cup but it can vary based on the quality of rava.
- Let this batter sit for 10 mins. Grease your 6inch round baking pan with oil.
- When the water in your pressure cooker or instant pot 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.
- 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.
- Mix well till the batter is nice and fluffy but don’t over mix.
- 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.
Steaming Using Pressure Cooker
- Heat 2 cups of water 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 lid (without the whistle/pressure) and cook for about 20 mins or till a knife comes out clean.
- Remove pan from the steamer and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
Steaming Using Instant Pot (IP)
- Start IP on sauté mode to get the water (2 cups) boiling. Once you see the steam, place a trivet at the bottom, then place the pan with batter on it uncovered and close the lid . Cancel Saute function.
- Now Set IP on steam for 15-20 minutes using external time with Vent on venting position. IP timer doesn't work in steam venting mode. Once done, press cancel and open the IP lid after 5 mins.
- Remove pan from the IP and let it sit outside for about 5mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
Steaming Using Regular Pot/ Stove top
- Add 4 cups of water in the Big Pot in which your dhokla pan fits. 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.
- Remove pan from the pot and let it sit outside for about 5mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
For making Tadka
- 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 steamed Dhokla and cut it into sqaures and serve with some green chutney
Notes
- I find using Eno gives the best results interms of fluffy dhokla but if you cannot find one near you, replace it with 1/4 tsp of baking soda.
- Its very important to start the steaming of dhokla after you mix in the Eno/baking soda to get the best results.
Happy Snacking!!
Shweta
Love Rava dhokla anytime,. gorgeous clicks Shweta!!
Made this today. Deeelishus!! Thanks for a keeper recipe!
Thanks Kalpana 🙂
Yay!! Thanks for trying it and so glad you loved it.
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.
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!!