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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.

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

Find it online: https://dinewithlily.com/rava-dhokla-recipe/