Rava Dhokla

Rava Dhokla; easy, quick and delightful recipe made with semolina and a handful of ingredients. These steamed cakes are best enjoyed with chutney and masala chai.

Instant version of dhokla, these come together in under 40 minutes and you cannot stop at one, I promise!

Dhokla is super popular in Gujarati households. From breakfast to tea time snack and appetizer to a full meal, we enjoy it in various ways.

Generally served with spicy cilantro chutney, garlic chutney and some piping hot masala chai, dhokla is delicious and easy to make.

Various flours blends, lentils, rice and grains are used to make dhokla. Rava, rice and dal, barnyard millet, besan and so on; the list of types of dhoklas is endless!

To describe dhokla; it is essentially a steamed savory cake. Spiced with ginger, chili and sometimes even garlic; these are fluffy, soft and irresistible.

Jump to:

• What is Rava Dhokla
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• What rava works for the recipe
• Making Vegan Dhoklas
• Recipe FAQs
• Pairings
• More Gujarati recipes to try
• Instant Rava Dhokla

What is Rava Dhokla

Rava Dhokla is a delicious recipe made with semolina and a few other ingredients. From all the dhokla recipes, rava or semolina dhokla are super popular. They fall into the instant version and come together in under 30 minutes.

We do not need any grinding and fermenting for this kind of dhokla. Rava Dhokla can be made ahead of time and served after heating for a few seconds in the microwave.

Not just steamed, these dhokla taste awesome when sautéed with some tempering and crisped in a pan.

This makes a quick breakfast, snack or meal. We love it for weeknight meals or for breakfast on busy weekdays.

Why this recipe works

• This dhokla recipe comes together quickly with an active time of only 10 minutes.
• Rava Dhokla makes a delicious breakfast, snack or meal by itself. Serve it with spicy cilantro chutney, garlic chutney and masala chai.
• This instant recipe makes super fluffy dhoklas thanks to the fruit salt used in the recipe. Moreover, it is awesome for kids and adults alike.
• It is popular in Gujarati households and can become a staple recipe in your kitchen too!
• Rava Dhokla can be made ahead of time and served warm or at room temperature. Thus, it is great recipe to take along for a picnic or pack in the lunch box.
• We can make this dhokla recipe like Khatta Dhokla or spiced with ginger chili and even garlic.

Ingredients and Substitutions

• Rava/ Semolina: Rava is the first ingredient in the recipe. Both fine and coarse rava will work. I generally use coarse rava for the recipe.
• Yogurt: We use yogurt for moisture and some sourness in this recipe. If the yogurt is not sour enough, add some lemon juice. I like the dhokla to be slightly sour so I always add lemon juice. This can be homemade using this Instant pot recipe to make yogurt or store bought. It has to be the plain variety.
• Seasonings: I use grated ginger and green chili to season the dhokla. I also add some cumin seeds in the batter. However, add chili based on how spicy you like the dhokla. One can also add grated garlic to the batter too.
• Rising Agent: ENO, a fruit salt works as a rising agent. As the dhokla is not fermented, we need a rising agent for sure. Plain ENO works best for the recipe. If you do not have access to ENO, add baking soda and citric acid to the batter and beat well till it is fluffy.
• Tempering: We temper the dhokla with spices in oil. I like to use mustard seeds, cumin seeds, asafetida, green chili, curry leaves and sesame seeds. Sesame seeds add so much crunch and flavor to the dhokla. I would not skip these out from the recipe.
• For steaming these dhoklas I use my trusted multi steamer stand. It comes with plates for idli, dhokla and paatra.

See the recipe card for detailed ingredient information, measurements and nutrition.

1- In a bowl add rava, yogurt, ginger, chili, cumin seeds, salt, sugar, oil and lemon juice.

2- Add water to the mix.

3- Mix everything well till the batter is smooth and lump-free. Rest covered for 15-20 minutes. Once the rava has rested, it will absorb the water. Add more water if required. Divide the batter into half.

4- Grease a plate with oil and keep ready.

5- Add 3 cups water in a idli pan or deep utensil and cover. Bring to a boil. Add ENO to the dhokla batter.

6- Lightly mix in one direction. Do not overmix but incorporate the ENO into the batter.

7- Then transfer the batter to the greased plate and steam covered for 10-12 minutes.

8- Once the dhokla is steamed remove and set aside. repeat for the remaining batter.

9- In a small pan heat oil. Once hot, add the mustard seeds and let them splutter.

10- Then add asafetida, cumin seeds, curry leaves, green chili and sesame seeds.

11- Then transfer the tempering on to the dhokla and add cilantro leaves. Cut the dhokla into square or diamond pieces and serve with cilantro chutney and garlic chutney with some masala chai.

What rava works for the recipe

Coarse or fine rava will work for the recipe. However, I stick to coarse rava as the final dhokla has a texture similar to Gujarati Khatta Dhokla. Using fine rava works too. The dhokla will be smoother in texture.

Either way, it is important to use raw rava and not roasted.

Making Vegan Dhoklas

It is super easy to make these dhoklas Vegan. Replace regular yogurt with Vegan yogurt and the recipe is Vegan. All other ingredients including fruit salt are naturally Vegan friendly.

Recipe FAQs

Pairings

This rava dhokla is great with sides like chutneys and chai. Here are some of the best pairings.

More Gujarati recipes to try

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