Instant Rava Dhokla (Steamed Savoury Semolina Cake)
Instant Rava Dhokla (Savoury Semolina Cake) is a quick and easy breakfast, or a tea time snack or a steamed side dish which can be made in a jiffy.
Servings: 1 (8 inch plate)
Ingredients
- 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
- 2-3 Green Chilli
- ½ inch ginger
- 1 teaspoon Eno
- Water as required
- 1 teaspoon oil for greasing
- Water For Steaming
- 1 teaspoon Red chili powder or Black Pepper Powder Optional
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 8-10 Curry leaves
- 1-2 green chillies chopped (optional - I have not used)
Instructions
- In a large bowl add in the Rava, salt and yogurt and give everything a quick mix.1 Cup Rava/Semolina, ¼ Cup Curd/Yogurt (Vegan yogurt like coconut will go well or vegans can skip yogurt and replace it with water), Salt
- Add water and make a smooth thick batter.Water as required
- 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)Water For Steaming
- 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.1 teaspoon oil for greasing
- 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)2-3 Green Chilli, ½ inch ginger
- Add it in the batter. Once the water starts boiling, add 1 tsp Eno.1 teaspoon 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.1 teaspoon Red chili powder or Black Pepper Powder
- 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.
Tempering
- Add oil in a pan.1 tablespoon Oil
- Once hot add in mustard seeds and let it splutter.1 teaspoon Mustard Seeds
- Now add the curry leaves and chopped green chilies if using.8-10 Curry leaves, 1-2 green chillies chopped
- Let it splutter.
- Spread this mixture over the prepared and cut dhokla pieces.
- Serve it with Mint chutney or Coriander chutney or Sweet and Sour Imli (Tamarind) Chutney
Notes
- 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)
