Rava Dhokla

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

Instant version of dhokla, these are popular and you cannot stop at one, I promise!

Dhoklas are so 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.

What is Rava Dhokla

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.

This Recipe of Rava Dhokla

• Comes together quickly with an active time of only 10 minutes.
• Makes a delicious breakfast, snack or meal by itself; serve it with cilantro chutney, garlic chutney and masala chai.
• Makes super fluffy dhoklas thanks to the fruit salt used in the recipe. Moreover, it is awesome for kids and adults alike.
• Is popular in Gujarati households and can become a staple recipe in your kitchen too!
• Can be made plain or spiced with ginger chili and even garlic.

Video Recipe

Ingredients

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.

The yogurt can be homemade 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 stand. It comes with plates for idli, dhokla and paatra. Linking it here.

What kind of rava works for the recipe

Coarse or fine rava will work for the recipe. I stick to coarse rava as the final dhokla has a texture similar to Gujarati Khatta Dhokla.

Using fine rava is an option too. The dhokla will be smoother in texture.

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

Step by Step Instructions to make Rava Dhokla

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- 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.

Transfer the tempering on to the dhokla and add cilantro leaves. Cut the dhokla into square or diamond pieces. Serve with cilantro chutney and garlic chutney with some masala chai.

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 already Vegan friendly.

More Gujarati recipes to try

If you are a fan of Gujarati cuisine, here are some delicious recipes to try:

• Air Fryer Handvo: Easy, quick and always has a lot of taste and flavor! This Air fryer version of handvo is a must-have.
• Methi Thepla: An addictive flatbread made with whole wheat flour, spices and methi leaves, thepla is something you have to try!
• Khatta Dhokla: A cousin of these rava dhoklas, white dhokla or khatta dhokla is made with fermented batter of rice and lentil. These taste best with cilantro chutney.
• Raw Papaya Sambharo: A must-have side of Gujarati cuisine, this sambharo is SO good with gathiya, khaman and roti.

Tips and Notes

• Make sure the batter rests for at least 15 minutes before proceeding. The rava will become perfectly soaked in that time.
• Start steaming the dhokla in 2-3 minutes after adding ENO. The dhokla will raise perfectly that way.
• Add ginger and chili based on how spicy you would like the dhokla. I add Thai chili to get a zing of spice in the dhoklas.
• The dhokla can be steamed in a pressure cooker without the weight, a large pan or the instant pot.
• These dhoklas can be made ahead of time. They can be tempered before serving and heated for a few minutes in the microwave.