Instant Rava Dhokla

5 from 1 vote

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!

Prep Time5

Cook Time15

Resting Time20

Total Time40

Course: Appetizer, Breakfast, Snack

Cuisine: Gujarati, Indian

Diet: Vegetarian

Servings:

Calories: 249kcal

Author: Smruti

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