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Rava Dhokla being served with Green Coriander Chutney and a cup of tea

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking Time: 10 minutes
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
    Adding of yogurt and salt in Rava
  • Add water and make a smooth thick batter.
    Water as required
    The prepared batter pour in the plates
  • 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
    Adding of eno in the batter
  • (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.
    The prepared batter pour in the plates
  • 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
    Dhokla plate in the steamer
  • Cover and steam for 10-12 minutes.
  • Once done remove and let it cool for 10 minutes.
    Dhokla being steamed and done and cooling down
  • 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
    Tempering with oil, mustard seeds and curry leaves
  • Let it splutter.
  • Spread this mixture over the prepared and cut dhokla pieces.
    Tempering poured onto the cut slices of the 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)