Go Back
Rava Dhokla | રવા ઢોકળા Recipe in 20 Minutes

Rava Dhokla

Rava Dhokla is a quick, instant, and popular Gujarati steamed snack made from semolina (sooji/rava). It's fluffy, soft, and tangy, requiring no fermentation. Tempered with mustard seeds, curry leaves, and green chilies, it's a perfect light breakfast or tea-time snack, ready in under 30 minutes. Typically served with green chutney.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Light Meal, Snack
Cuisine: Gujarati, Indian, Instant, vegetarian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup fine semolina (sooji/rava)
  • 1/2 cup curd (yogurt)
  • 1/2 cup water or as needed
  • 1 tsp ginger-green chili paste
  • 1 tsp sugar
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp enofruit salt or 1/2 tsp baking soda
  • 1 tbsp lemon juice
For Tempering (Tadka)
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2 green chilies slit
  • 8-10 curry leaves
  • 2 tbsp water
For Garnish
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp grated coconut optional

Equipment

  • Steamer or Idli cooker
  • Dhokla plate or shallow pan
  • Mixing bowls

Method
 

  1. In a mixing bowl, combine semolina, curd, ginger-green chili paste, sugar, turmeric powder, and salt. Add 1/2 cup water and mix well to form a smooth, lump-free batter of pouring consistency. Let it rest for 15-20 minutes.
  2. Meanwhile, grease a dhokla plate or shallow pan. Keep the steamer ready with water boiling on medium-high heat.
  3. After resting, check the batter consistency. It may have thickened. Add a little more water if needed to get a flowing consistency.
  4. Add lemon juice to the batter and mix. Just before steaming, add eno fruit salt (or baking soda). Sprinkle a teaspoon of water over it and mix gently in one direction. The batter will become frothy.
  5. Immediately pour the batter into the greased plate. Tap gently to level it and remove air bubbles.
  6. Place the plate in the steamer. Cover and steam on medium-high heat for 12-15 minutes, or until a toothpick inserted comes out clean.
  7. Remove the plate and let the dhokla cool for 5 minutes. Then, demould and cut into squares or diamonds.
  8. Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, slit green chilies, and curry leaves. Sauté for a few seconds, then add 2 tbsp water and bring to a simmer.
  9. Pour this tempering evenly over the dhokla pieces. Garnish with chopped coriander and grated coconut.
  10. Serve Rava Dhokla warm or at room temperature with green chutney and tamarind chutney.

Notes

Batter Consistency: The batter should be of idli batter consistency—neither too thick nor too runny. Adjust with water after resting as semolina absorbs water.
Resting: Letting the batter rest for 15-20 minutes allows semolina to absorb moisture, resulting in soft dhokla.
Leavening Agent: Add eno or baking soda just before steaming and mix gently. Overmixing will deflate the bubbles.
Steaming: Steam on medium-high heat. Do not open the lid frequently. Ensure the steamer has enough water.
Tempering: Adding water to the tempering helps distribute flavors evenly without making dhokla oily.
Variations: Add finely chopped spinach, grated carrots, or steamed peas to the batter for a colorful and nutritious twist.