rava dhokla |Cooking With Amanda

rava dhokla – a recipe i first learnt when i was working in a school. the teacher colleagues were discussing how to make rava dhoka. when they were talking, my mind registered all the details of the dhokla recipe.

when i went home, i told my mom the whole method and she made it the very next day. it was hit in our home and till today mom makes rava dhokla often. the recipe which we would make, used yogurt or buttermilk.

when i made the dhoklas, i did not have yogurt at hand and so substituted it with lemon juice and water. the lemon juice + water combo worked like a charm. there was no difference in taste in the rava dhokla made with yogurt and this one.

this is an easy and quick dhokla recipe and does not require fermentation. i have steamed the dhokla in an electric cooker. a dhokla steamer or even a pressure cooker works well for steaming the dhokla. you can also make the dhokla in a microwave.

this rava dhokla is a healthy snack option and goes best with a sweet coriander chutney or mint-coriander chutney.

lets start step by step rava dhokla recipe:

1. mix all the ingredients – rava, ginger-chili paste, salt and water. don't add the the fruit salt. keep aside for 15-20 minutes. the batter has to be slightly thicker than the idli batter.

2. add the eno-fruit salt.

3. stir briskly and be quick. make sure the fruit salt is distributed well in the batter. don't over do as you don't want the air bubbles to escape.

4. quickly pour the batter in the prepared greased pan.

5. spread evenly and shake the pan to even out the batter. keep the pan in the steamer.

6. cover the steamer and steam for approx 18-20 minutes. i used an electric steamer and steamed for exact 20 minutes. check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready. remove the dhokla and allow to cool for 5-6 minutes.

7. you can temper directly or unmould the dhokla carefully in a serving plate and then slice and temper it. prepare the tempering.

8. pour the tempering mixture evenly over the dhokla.

9. top with some chopped coriander leaves or freshly grated coconut. slice and serve the rava dhokla warm or cool.

if you are looking for more gujarati snacks then do check methi thepla, dabeli recipe, patra recipe, methi muthia and methi na gota.

rava dhokla recipe details below:

rava dhokla

Author: dassana

Recipe type: snacks

Cuisine: gujarati

Serves: 3-4

2 cup fine sooji or rava or semolina
½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle
1 cup water or as required
1 tsp oil
1 tsp eno (fruit salt)
½ tsp sugar
a pinch of turmeric powder
1 tbsp or 1.25 tbsp lemon juice – from 1 medium sized lemon
salt as required

½ tsp mustard seeds
½ tsp cumin seeds
1 tsp sesame
8-10 curry leaves
a pinch of asfoetida
2 to 3 tbsp water
½ tbsp oil

2 tbsp chopped coriander leaves
1 to 2 tbsp grated coconut (optional)

mix all the ingredients except for the fruit salt.
keep aside for 15-20 minutes.
meanwhile add 3-4 cups water in the steamer and heat it.
grease a pan with oil.
the batter has to be slightly thicker than the idli batter.
add the eno and stir briskly.
don't over do as you don't want the air bubbles to escape.
quickly pour the batter in the prepared pan.
spread evenly and shake the pan to even out the batter.
keep the pan in the steamer.
cover the steamer and steam for approx 18-20 minutes.
i used an electric steamer and steamed for exact 20 minutes.
check with a tooth pick to see the doneness and if the toothpick comes out clean, then the dhokla is ready.
remove the dhokla and allow to cool for 5-6 minutes.
you can temper directly or unmould the dhokla carefully in a serving plate and then slice and then temper it.
heat oil in a small pan.
first add the mustard seeds.
let them pop first.
then add cumin and allow to crackle them.
add the the sesame seeds and curry leaves and fry for some seconds.
switch off the flame.
add 2-3 tbsp water in the tempering.
be careful as the oil is hot and adding water would create a splurge.
so add the water carefully.
pour the tempering mixture evenly over the dhokla.
top with some chopped coriander leaves or freshly grated coconut.
slice and serve the rava dhokla warm or cool.