Instant Rava Dhokla is a quick and easy breakfast or a tea time snack which can be made in a jiffy. These are made with Rava or semolina. They are soft, fluffy steamed savoury cakes that can also be served as a side dish. They go as perfect finger food for toddlers and great healthy ideas for kid’s parties.
What is Dhokla?
Dhokla is a vegetarian savory dish that is from the Indian state of Gujarat. Traditionally made with a fermented batter of rice and split chickpeas. As said they can be eaten for breakfast, main course, side dish, or as a snack. Generally served with spicy Green Coriander Chutney, Sweet & Sour Imli (Tamarind) Chutney, and Fried Chillies.
What is Khaman?
Khaman is generally made using chickpeas flour. Some say khaman is chura (like crumbled pieces of dhokla). Now as said in my earlier post on Instant Khaman Dhokla, there is a lot of confusion over what is khaman and dhokla and I choose to keep this discussion on the side :-).
Typical Fermented Dhokla
So generally for Dhokla, rice and split chickpeas are soaked overnight in a particular ratio. The batter is then ground, fermented, spices added, and then cooked. It takes a day for this process but the end result is a healthy and delicious snack. If you are looking for a typical recipe check out this Moong Dal Dhokla from Mayuri Jikoni’s Blog.
However sometimes due to time constraints or different reasons, we are not able to follow the step by step process. Sometimes you might have a sudden guest or your kids are hungry. During such moments, such snacks come in handy.
Today’s recipe of Instant Dhokla
There are different types of dhokla prepared with different ingredients and ratios. One such favorite of mine is this Instant Rava Dhokla. All one has to do is mix the Rava with yogurt, a few spices and let it rest for 10-15 minutes. Once done steam the batter in a steamer for 20 minutes and you are done. The tadka or the tempering is optional. Serve it hot with chutney of your choice.
Can this be Vegan?
I have added a bit of homemade yogurt in this ferment which is not Vegan. However, you can add any vegan yogurt or simply skip the yogurt to make it Vegan.
Few More Dhokla recipes on my blog
- Instant Khaman Dhokla
- Farali Kuttu aur Singhara ka Dhokla (Buckwheat And Water Chestnut Flour Steamed Cake)
- Foxtail Millet Dhokla (Steamed Millet Cake)
Instant Recipes on my blog
Isn’t it simple? So if you are looking for such Instant recipes that are steamed and vegan here are a few more ideas. Like this Instant Ragi Idli which is calcium-rich due to Ragi or this Instant Semolina and Vermicelli Idli or this Instant Carrot and Semolina Idli which has the goodness of Carrots in it.
So this week’s Foodie Monday Bloghop group #251 theme is RavaRaaga. This wonderful theme was suggested by Aruna SarasChandra from VasusvegKitchen. Aruna has a wonderful collection of recipes and I have to try this Instant Rava Pizza from her blog which is yeast-free and kids favorite Rava Chocolate Cake
So here is the recipe of Instant Rava Dhokla | Savoury Semolina Cake
Instant Rava Dhokla (Steamed Savoury Semolina Cake)
- 1 Cup Rava/Semolina (Coarser Variety)
- ¼ Cup Curd/Yogurt (Vegan yogurt like coconut will go well or vegans can skip yogurt and replace it with water)
- Salt to taste
- 2-3 green chillies
- ½ inch ginger
- 1 teaspoon Eno
- Water as required
- 1 teaspoon oil for greasing the plates
- Water For Steaming
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 8-10 Curry leaves
- 1-2 green chillies chopped (optional – I have not used)
- In a large bowl add in the Rava, salt and yogurt and give everything a quick mix.
- Add water and make a smooth thick batter.
- Let the batter rest for 10 minutes. This helps in rava soaking the yogurt and water.
- In the meantime, in a steamer or wide pot put some water to boil. (About 3 cups of water)
- Grease 1, 8 inch steel plate which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
- The plate size can be smaller too. Be sure to divide the batter accordingly.
- Grease the plate with oil.
- Put the plate without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps in making the dhokla nice and fluffy.
- If you are making in batches, divide the batter accordingly.
- After 10 mins, lightly crush the green chillies and ginger using a mortar and pestle. (one can use paste too)
- Add it in the batter. Once the water starts boiling, add 1 tsp Eno.
- (Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making it in batches.)
- Now add a tablespoon of water and mix everything.
- Pour this batter on the prepared greased plate.
- Sprinkle red chilli powder or black pepper powder if you like on the top, and put the plate with the batter in the steamer.
- Cover and steam for 10-12 minutes.
- Once done remove and let it cool for 10 minutes.
- After 10 minutes, cut the dhokla into desired shape. Do not remove from the plate yet, if you are doing the tempering.
- Vegan yogurt like coconut will go well or vegans can skip yogurt and replace it with water
- Sour Yogurt is preferred as it adds to taste.
- Eno or fruit salt should be added just before steaming.
- The thickness of the dhoklas can vary. One can make thin or thick. Pour the batter accordingly in the plates.
- One can make multiple plates at once if you have the typical Dhokla Steamer.
- If you have leftovers, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. (I would say this is one of the best ways to enjoy them with a cup of tea)
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