Rava Dhokla (Suji Dhokla)
Rava Dhokla (Suji Dhokla) is a Gujarati snack prepared with semolina, yogurt, and other ingredients. Serve it with green chutney and masala chai.
If you like this dhokla recipe, you may also like Poha Dhokla, Makki Ka Dhokla.
I have a diary in which I note down recipes that I have come across somewhere and liked. The idea is to try them in my kitchen at some point. The list is ever-growing as I find so many inspirations on the internet, Instagram, TV, and cookbooks.
I noted this rava dhokla recipe years ago when an afternoon recipe show featured it in one of their episodes. I am bummed that it took me three years to give this recipe a try.
It’s such an easy recipe to make when someone comes home at short notice, and you still want to impress them with your culinary skills. Try it!
About Rava Dhokla
Rava Dhokla is an instant version of the popular Gujarati snack Khaman Dhokla. It is called instant, as there is no need to ferment the batter.
Rava dhokla is also called khatta dhokla, as yogurt gives it a nice tang, and white dhokla because of its color.
Serve this steamed savory cake with green chutney and masala chai for breakfast. It is also a great snack to serve at tea parties or pack in a school, office, or lunch box.
Ingredients
You will get all the ingredients to make this fluffy rava dhokla at any Indian grocery store.
For The Semolina Dhokla – You will need fine variety of semolina (rava, sooji), plain yogurt (curd, dahi), green chili paste, ginger, salt, granulated white sugar, water, lime juice, oil, and ENO fruit salt to make this instant rava dhokla recipe.
You can use buttermilk instead of yogurt. It is best if the curd is slightly sour as it gives a nice tangy taste to the rava dhokla.
I use Deep India brand’s fine semolina, however you can any brand that is available to you.
For Tempering – You will need oil, brown mustard seeds, white sesame seeds (til), green chilies, curry leaves, and asafetida (hing).
You can also add ½ teaspoon of cumin seeds to the tempering.
How To Make Suji Dhokla
Make The Batter
Grease an 8-inch steamer plate and keep it aside.
Add the following ingredients to a mixing bowl and mix well to make a lump-free mixture.
- 1 cup fine rava
- ½ cup plain yogurt
- 1 teaspoon chili paste
- 1 teaspoon grated ginger
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- ¼ cup water
Cover and keep aside for 20 minutes.
Add 2-3 tablespoon water and make an idli-like batter.
Add 1 teaspoon lime juice and 1 teaspoon oil and mix well.
Steam The Batter
Heat 1 cup of water in the inner pot of the steamer over medium-high heat.
Add 1 teaspoon ENO to the batter and mix well.
Pour the dhokla batter into the prepared plate and spread evenly.
Keep the steamer plate inside the steamer and close the lid.
Steam at medium-high heat for 12-15 minutes or until a toothpick inserted in the center of the rava dhokla comes out clean.
Remove rava dhokla from the steamer and let it cool down for 10 minutes.
Cut the rava dhokla into square pieces using a sharp knife.
Temper The Rava Dhokla
Heat 1 tablespoon oil in a small pan over medium-high heat.
Add the following ingredients to hot oil and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- 1 teaspoon white sesame seeds
- 2-3 green chillies, slit into half
- 10-12 curry leaves
- ¼ teaspoon asafetida
Pour the tempering over sooji dhokla. Transfer the pieces to a serving plate and serve. You can also garnish the dhokla with some chopped coriander leaves.
Pro Tips By Neha
You can adjust the quantity of green chili paste as per your taste.
If ENO is unavailable, use an equal amount of baking soda. Add 1 teaspoon of lime juice per teaspoon of baking soda to give it an acidic taste similar to ENO.
I used an 8-inch plate to make the dhokla but you can use any size plate. The cooking time might differ if the plate is smaller in size as the dhokla in this case will be thicker. You can also double the batter and make a thicker dhokla if you wish to. Just make sure your steaming plate’s sides are tall.
This instant dhokla is traditionally made white, but you can definitely add some turmeric powder to the batter to make it bright yellow.
Storage Suggestions
You can keep rava dhokla in an airtight container at room temperature If you plan to consume it within 6-8 hours. Avoid keeping it in a humid or warm environment to prevent it from turning bad.
Leftover dhokla can be stored in an airtight container in the refrigerator for up to 3 days. Place parchment sheets or wax paper between layers to avoid sticking.
You can also freeze rava dhokla. Wrap individual pieces in cling film or foil and place them in a large freezer-safe bag or container. Freeze for upto a month. Thaw overnight in the fridge or on the counter for a few hours before reheating.
To reheat suji ka dhokla, you can either steam it or heat it in a microwave. I prefer steaming as it restore it’s softness and moisture. Steam for 5–6 minutes until the cold dhokla is warm again.
If microwaving, splash a few drops of water over the dhokla, cover with a microwave-safe lid, and heat for 30–60 seconds.
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Rava Dhokla Recipe
Ingredients
For The Dhokla
- 1 cup fine semolina (rava, sooji)
- ½ cup plain yogurt (dahi, curd)
- 1 teaspoon green chili paste
- 1 teaspoon grated ginger
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 teaspoon lime juice
- 1 teaspoon oil
- 1 teaspoon ENO fruit salt
For The Tempering
- 1 tablespoon oil
- ½ teaspoon brown mustard seeds
- 1 teaspoon white sesame seeds (til)
- 2-3 green chillies (slit into half)
- 10-12 curry leaves
- ¼ teaspoon asafetida (hing)
Instructions
Make The Batter
- Grease an 8-inch steamer plate and keep it aside.
- Mix fine rava, yogurt, chili paste, grated ginger, sugar, salt, and water in a bowl to make a lump-free mixture.
- Cover and keep aside for 20 minutes.
- Add 2-3 tablespoon water and make an idli-like batter.
- Add lime juice and oil and mix well.
Steam The Batter
- Heat 1 cup of water in the inner pot of the steamer over medium-high heat.
- Add ENO to the dhokla batter and mix well.
- Pour the batter into the prepared plate and spread evenly.
- Keep the steamer plate inside the steamer and close the lid.
- Steam at medium-high heat for 12-15 minutes or until a toothpick inserted in the center of the dhokla comes out clean.
- Remove the dhokla from the steamer and let it cool down for 10 minutes.
- Cut the dhokla into square pieces using a knife.
Temper The Dhokla
- Heat oil in a small pan over medium-high heat.
- Add brown mustard seeds, sesame seeds, green chilies, curry leaves, and asafetida to hot oil and let them crackle for 4-5 seconds.
- Pour the tempering over the dhokla. Transfer the pieces to a serving plate and serve. You can also garnish the dhokla with some chopped coriander leaves.