Rava Dhokla Recipe (Suji Dhokla)

A plate of white, square pieces of Rava Dhokla garnished with mustard seeds, curry leaves, and green chilies, placed on a rustic mat with fresh curry leaves beside it.

5 from 1 vote

Rava Dhokla Recipe (Suji Dhokla)

Rava Dhokla is a Gujarati snack prepared with semolina, yogurt, and other ingredients. Serve it with green chutney and masala chai.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Snacks

Cuisine: Gujarati, Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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)

US Customary - Metric

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.

Video

Notes

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, as the dhokla will be thicker. You can also double the batter to make a thicker dhokla if you wish. Just make sure your steaming plate's sides are tall.

Nutrition