Rava Dhokla Recipe

ByLily Monroe
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Introduction

Rava Dhokla is a light and fluffy savory cake made from semolina, perfect for a quick breakfast or snack. This steamed Indian delicacy is mildly spiced and topped with a flavorful mustard seed tempering that enhances its taste beautifully.

Three soft, white square pieces of dhokla are placed on a white plate with speckled texture. Each dhokla square is topped with bright green curry leaves, small black mustard seeds, and fresh chopped coriander leaves scattered on and around them. The plate rests on a piece of light blue cloth that is laid on a burlap fabric against a dark background. In the top part of the image, a small bowl with green chutney sits slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup sooji/rava (180 grams, semolina)
  • 1 cup yogurt (240 grams, plain whole milk yogurt)
  • 1 teaspoon ginger (minced)
  • 1-2 green chilies (minced)
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon citric acid (or 1/2 tablespoon lime juice)
  • 2 teaspoons oil (avocado oil recommended)
  • Water (around 3/4 cups, adjust as needed)
  • 1 teaspoon ENO fruit salt
  • 1 tablespoon oil (for tempering)
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 10 curry leaves
  • 2 green chilies (sliced, for tempering)
  • 2 tablespoons water (for tempering)
  • Cilantro (chopped, for garnish)

Instructions

  1. Step 1: In a large bowl, combine 1 cup rava and 1 cup yogurt. Add the minced ginger, minced green chilies, salt, sugar, citric acid, and 2 teaspoons oil. Mix well.
  2. Step 2: Add about 1/4 cup water and whisk until the mixture is smooth and combined. Cover the bowl with a plate and let it rest for 20 minutes while the rava soaks up the liquid.
  3. Step 3: Grease a steaming pan with oil and prepare your steamer by boiling about 2 cups of water on medium heat.
  4. Step 4: After 20 minutes, add about 1/2 cup more water to the batter. The final consistency should be similar to idli or dosa batter, adjusting water as needed.
  5. Step 5: Add 1 teaspoon ENO fruit salt and gently fold it into the batter. The mixture will become light and airy quickly; avoid overmixing.
  6. Step 6: Immediately pour the batter into the greased pan and place it into the steamer. Cover with the lid and steam for 15 to 20 minutes over medium heat.
  7. Step 7: While the dhokla steams, prepare the tempering. Heat 1 tablespoon oil in a small pan on medium heat. Add mustard seeds and let them pop.
  8. Step 8: Add sesame seeds, curry leaves, and sliced green chilies. Stir quickly without browning the sesame seeds, then remove from heat. Add 2 tablespoons water and stir once more.
  9. Step 9: Check the dhokla by inserting a knife in the center; it should come out mostly clean. Remove from steamer and let sit 5 minutes.
  10. Step 10: Invert the dhokla onto a serving plate by placing a plate on top of the pan and flipping it. Pour the prepared tempering evenly over the dhokla.
  11. Step 11: Garnish with chopped cilantro, cut into pieces, and serve warm.

Tips & Variations

  • Use fresh yogurt for a tangier flavor and better fermentation.
  • Adjust the green chilies to suit your heat preference or substitute with chili powder.
  • For a vegan version, replace yogurt with plant-based yogurt and omit ENO, using baking soda along with lemon juice instead.
  • Greasing the steaming pan well is key to easy removal of the dhokla.

Storage

Store leftover Rava Dhokla in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to retain softness. Avoid storing the dhokla with the tempering to keep it crisp.

How to Serve

The image shows three square pieces of a light, spongy white cake stacked flat on a simple white plate. Each piece has a layer of tiny black seeds and fresh green curry leaves on top, adding texture and color contrast to the soft white base. Small scattered herb pieces lie on the plate around the cakes, enhancing their fresh look. The plate sits on a textured beige woven mat over a pale white marbled surface. In the background, there is a blurred white plate with more cake pieces and a tall glass filled with a creamy brown drink. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Rava Dhokla without ENO?

ENO acts as a leavening agent to make the dhokla fluffy. If unavailable, you can substitute with a mix of baking soda and lemon juice, but results may vary slightly.

What can I serve with Rava Dhokla?

Rava Dhokla pairs well with green chutney, tamarind chutney, or a simple squeeze of lemon and a sprinkle of chaat masala for extra flavor.

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Rava Dhokla Recipe

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4.5 from 220 reviews

Rava Dhokla is a soft and spongy savory steamed cake made from semolina (rava) and yogurt, flavored with ginger, green chilies, and a tangy citric acid or lime juice. It is steamed until fluffy and topped with a tempering of mustard seeds, sesame seeds, curry leaves, and green chilies, making it a perfect light snack or breakfast option from Indian cuisine.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast/Snack
  • Method: Steaming
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale

Main Batter Ingredients

  • 1 cup sooji/rava (180 grams, semolina)
  • 1 cup yogurt (240 grams, plain whole milk yogurt)
  • 1 teaspoon ginger (minced)
  • 1–2 green chilies (minced)
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon citric acid (or 1/2 tablespoon lime juice)
  • 2 teaspoons oil (avocado oil recommended)
  • Water (around 3/4 cups, may vary)
  • 1 teaspoon ENO (fruit salt)

Tempering (Tadka) Ingredients

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 10 curry leaves
  • 2 green chilies (sliced)
  • 2 tablespoons water
  • Cilantro (chopped, for garnish)

Instructions

  1. Prepare the batter: In a large bowl, combine 1 cup rava/sooji and 1 cup yogurt. Add minced ginger, minced green chilies, salt, sugar, citric acid or lime juice, and 2 teaspoons oil. Add about 1/4 cup water and whisk to combine thoroughly.
  2. Soak the batter: Cover the bowl with a plate and let it rest for 20 minutes to allow the rava to soak the liquid completely.
  3. Adjust consistency: After soaking, add an additional 1/2 cup water (total approx 3/4 cup), mixing to achieve a batter consistency similar to idli or dosa batter. Adjust water quantity as needed depending on rava quality.
  4. Add leavening agent: Add 1 teaspoon ENO to the batter, and gently fold it in with a spatula until the mixture becomes light and airy. Do this quickly and avoid overmixing to retain the aeration.
  5. Prepare steamer and pan: Grease the steaming pan with oil. Heat water to boiling in a steamer on medium heat.
  6. Steam the dhokla: Immediately transfer the airy batter into the greased pan and place it inside the steamer. Cover with the lid and steam for 15 to 20 minutes on medium heat until cooked through.
  7. Make the tempering (tadka): While dhokla is steaming, heat 1 tablespoon oil in a small pan over medium heat. Add mustard seeds and wait until they pop. Add sesame seeds, curry leaves, and sliced green chilies. Stir quickly without browning the seeds, then remove from heat and add 2 tablespoons water. Stir well.
  8. Check and remove dhokla: To test doneness, insert a knife or toothpick into the center; it should come out mostly clean with no wet batter. Remove the pan from the steamer and let it rest for 5 minutes.
  9. Invert and serve: Place a plate on top of the pan and invert the dhokla onto the plate. This allows the tempering to seep in from the sides. Alternatively, you can pour the tempering on top without inverting.
  10. Finish: Pour the prepared tempering evenly over the dhokla, garnish with chopped cilantro, cut into pieces, and serve warm.

Notes

  • Water quantity may vary based on the rava brand and moisture content; adjust to get a thick but pourable batter similar to idli.
  • Use fresh yogurt for best results as it helps fermentation and acidity.
  • Ensure the steaming water is boiling and the heat remains medium to cook evenly.
  • Do not overmix after adding ENO to retain fluffiness.
  • Tempering enhances flavor and adds a nice crunch; adjust chili quantity for spice preference.

Keywords: Rava Dhokla, Indian snack, steamed cake, semolina snack, Gujarati dhokla, savory breakfast, yogurt batter

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