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    Home » Snacks

    Published: Jun 28, 2022 · Modified: Jun 13, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Rava Dhokla

    Jump to Recipe Jump to Video Print Recipe

    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!

    Rava Dhokla served in a brown plate with chai and chutney around it on a blue black background.

    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

    Ingredients to make rava dhokla; rava, add-ins and fruit salt in small bowls on a black-blue surface.
    • 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.

    How to make this recipe

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

    2- Add water to the mix.

    Steps to make rava dhokla; add rava and all the seasonings with yogurt an water to a white bowl.

    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.

    Steps to make rava dhokla; mix everything and alongside grease a steaming plate with oil.

    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.

    Steps to make rava dhokla; add ENO and mix the batter well.

    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.

    Steps to make rava dhokla; transfer half the batter to the greased plate and steam till cooked.

    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.

    Steps to make rava dhokla; prepare the tempering in a small pan adding everything to hot oil.

    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.

    Steps to make rava dhokla; add tempering to dhokla and cut into squares. Serve with chutney.

    Expert 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.

    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

    Do we use coarse or fine rava to make dhokla?

    While both coarse and fine rava works for the recipe; I like to use coarse rava to get the right texture in the dhokla.

    Can we steam dhokla in the Instant Pot?

    Certainly. Add 2 cups of water to the Instant Pot and set the mode to 'sauté'. Once the water simmers, place the plate with dhokla in it and close the lid without the pressure valve. Set the mode to 'steam' and use a timer to steam the dhokla for 15 minutes. Remove the dhokla and serve.

    What can we serve Rava Dhokla with?

    Serve rava dhokla with spicy cilantro chutney, garlic chutney and masala chai. They make a great treat with these sides.

    A brown plate with rava dhokla and cilantro and garlic chutney on the side; placed on a black-blue surface.

    Pairings

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

    • Cilantro Chutney
    • masala chai in cup with saucer
      Masala Chai
    • Garlic chili chutney in a black cast iron bowl with chaat ingredients around it on a blue background.
      Red Chili Garlic Chutney
    • Indian Filter Coffee

    More Gujarati recipes to try

    • Air Fryer Handvo in a plate with ketchup and chutney
      Air Fryer Handvo
    • Sandwich Dhokla | Layered Savory Steamed Cakes
    • Methi thepla in plate-side view
      Gujarati Methi Thepla
    • Dhokli Khandvi in a platter
      Dhokli Khandvi

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Instant Rava Dhokla

    Smruti
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Resting Time 20 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Breakfast, Snack
    Cuisine Gujarati, Indian
    Servings 4
    Calories 249 kcal

    Equipment

    • 1 idli stand

    Ingredients
      

    • 1 cup rava/ semolina
    • ¾ cup yogurt
    • ¾ cup water
    • 1 tablespoon oil
    • 1 teaspoon ginger grated
    • 1 teaspoon green chili minced, optional
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon ENO
    • 3 cups water to steam the dhokla
    • 2-3 stalks cilantro to top

    For the tempering

    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1 pinch asafetida
    • 4-5 curry leaves
    • 2-3 green chili
    • 1 teaspoon sesame seeds
    • 2 teaspoon oil

    Instructions
     

    • In a bowl add rava, yogurt, ginger, chili, cumin seeds, salt, sugar, oil and lemon juice.
    • Add water to the mix.
    • 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.
    • Grease a plate with oil and keep ready.
    • Add 3 cups water in a idli pan or deep utensil and cover. Bring to a boil.
    • Add ENO to the dhokla batter and lightly mix in one direction. Do not overmix but incorporate the ENO into the batter.
    • Transfer the batter to the greased plate and steam covered for 10-12 minutes.
    • Once the dhokla is steamed remove and set aside. repeat for the remaining batter.
    • In a small pan heat oil.
    • Once hot, add the mustard seeds and let them splutter.
    • 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.

    Video

    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.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 249kcalCarbohydrates: 36gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 6mgSodium: 699mgPotassium: 179mgFiber: 3gSugar: 4gVitamin A: 138IUVitamin C: 26mgCalcium: 88mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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