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Rava Dhokla Recipe

Shweta Arora
Soft and fluffy Rava Dhokla is a popular Indian snack made from semolina (sooji) and 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! Now you can make the Instant Rava Dhokla recipe using the Instant Pot (pressure cooker), and in a regular pot on the stovetop.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 4
Calories 250 kcal

Equipment

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

Notes

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 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.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 656mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg
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