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Steamed Rava Dhokla garnished with coriander and mustard seeds

Classic Rava Dhokla

A classic Indian savory steamed cake made from semolina and yogurt, lightly spiced and tempered. This quick and easy recipe yields a soft and spongy dhokla, perfect as a snack or light meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Dhokla plate or shallow baking dish
  • Steamer
  • Small pan

Ingredients
  

Dhokla Batter

  • 1 cup Fine Rava
  • 1 cup Plain, full-fat Yogurt
  • 0.5 cup Water
  • 1 tbsp Ginger-Green Chili Paste
  • 1 tsp Salt
  • 0.5 tsp Eno Fruit Salt

Tempering

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 10-12 Curry Leaves
  • 2-3 Green Chilies slit lengthwise
  • A pinch Asafoetida (Hing)
  • 1 tbsp Sesame Seeds optional
  • 0.25 cup Water
  • 1 tbsp Sugar optional
  • 1 tbsp Lemon Juice optional

Garnish

  • Fresh Coriander Leaves chopped
  • Grated Coconut optional

Instructions
 

Preparation

  • Combine rava, yogurt, water, ginger-green chili paste, and salt in a bowl; mix until smooth.
  • Cover and rest the batter for 15-20 minutes to allow the semolina to swell.
  • Grease a dhokla plate or baking dish and prepare your steamer by boiling water.

Cooking

  • Just before steaming, add Eno fruit salt to the batter and gently mix until bubbly.
  • Pour the batter into the greased plate and steam for 10-12 minutes until a knife comes out clean.
  • Cool the steamed dhokla for a few minutes, then cut it into desired shapes.

Tempering and Serving

  • Heat oil in a small pan, add mustard seeds, curry leaves, green chilies, asafoetida, and sesame seeds; sauté briefly.
  • Carefully add water, sugar, and lemon juice to the tempering and bring it to a boil.
  • Pour the hot tempering evenly over the cut dhokla.
  • Garnish with fresh coriander leaves and grated coconut, then serve hot with chutney.

Notes

Ensure not to overmix the batter after adding Eno to maintain its frothy texture. For best results, serve the dhokla immediately after tempering while it is still warm and soft.