Classic Rava Dhokla
A light and spongy savory cake made from semolina and yogurt, steamed to perfection and tempered with fragrant spices. Perfect for a quick snack or light meal.
Equipment
- Large bowl
- Dhokla plate or shallow baking tin
- Steamer or large pot
- Small pan
- Cutting board
Ingredients
Dhokla Batter
- 1 cup Rava (Semolina)
- 1 cup Yogurt (Dahi) plain, full-fat or low-fat, slightly sour is best
- 1/2 cup Water or as needed to adjust consistency
- 1 teaspoon Ginger-Green Chili Paste adjust to your spice preference
- 1 teaspoon Salt or to taste
- 1 teaspoon Eno Fruit Salt or baking soda + lemon juice, for instant dhokla
Tempering (Tadka)
- 1 tablespoon Oil for greasing and tempering
- 1 teaspoon Mustard Seeds
- 8-10 Curry Leaves fresh leaves
- 1-2 Green Chilies slit lengthwise (optional, for tempering)
- Asafoetida (Hing) A pinch
Garnish
- 2 tablespoons Fresh Coriander chopped
Instructions
Preparation
- Combine rava, yogurt, water, ginger-green chili paste, and salt in a bowl, then mix until smooth.
- Cover and rest the batter for at least 30 minutes to allow the rava to swell.
Steaming
- Grease a dhokla plate and bring water to a boil in a steamer or large pot.
- Add Eno fruit salt to the batter just before steaming, gently mixing until bubbly.
- Pour the batter into the greased plate and steam for 12-15 minutes until a toothpick comes out clean.
Finishing
- Cool the steamed dhokla for 5-10 minutes, then invert and cut into desired shapes.
- Heat oil in a small pan, add mustard seeds, curry leaves, green chilies, and asafoetida; cook until fragrant.
- Pour the tempering over the dhokla pieces and garnish with fresh chopped coriander before serving.
Notes
For best results, use slightly sour yogurt. Do not overmix the batter after adding Eno fruit salt to maintain its fizziness and ensure a spongy texture.