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5 from 1 vote

Instant Khatta Dhokla - Instant Rava Dhokla - Savory Semolina Cake

Rava Dhokla or Khatta Dhokla is an instant way of making this soft, spongy snack from the state of Gujarat. These savory semolina cakes can be enjoyed for breakfast or snack with side of green chutney. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Breakfast, Side, Snack
Cuisine: Indian
Servings: 4
Author: Shweta Arora

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.
  • 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.

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. 
 
 
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