Rava Dhokla is a staple in our weekly breakfast menu. My daughter loves these dhoklas for her breakfast and snacks. Rava dhokla or Suji Dhokla are instant dhoklas that need no soaking. These get ready in no time and never fail to please.
My mom used to make plain Rava dhoklas and spinach rava dhoklas almost every week. It is one of my fond memories of growing up and having these in my lunch box.
What are Rava Dhoklas?
Rava Dhoklas are instant dhoklas made using semolina. I prefer to use a fine variety of rava to make the dhoklas. I use yogurt, ginger and green chilies, salt, and fruit salt. Tempering is a very important part of this recipe.
What are Dhoklas?
Dhoklas are very famous steamed savory cakes from the state of Gujarat in India. These savory cakes can be made from besan (chickpea flour), semolina, or any lentils. They make for the easiest and most delicious breakfast or snack. These savory cakes always make the best appetizer for parties and finger foods for picnics too. The main ingredients for the dhoklas are ginger and green chilies, salt, sugar, yogurt, and eno (fruit salt). For tempering, we add sesame seeds, mustard seeds, cumin seeds, and curry leaves. Lastly, garnish with fresh lush cilantro.
How to Make Rava Dhoklas?
Rava dhoklas are very simple to make. You mix Rava, yogurt, minced ginger, green chilies, salt sugar, and warm water. Mix the batter and let it rest for 20 minutes to ferment. After 20 minutes, the Rava should have absorbed all the water. Now add water to adjust the consistency of the batter. Add water in a dhokla steamer or any wide and deep pot. Bring the water to a simmer. Add eno (fruit salt) to the batter, and whisk it. you will notice the batter will become fluffy. Grease t`he dhokla tray, or a round 9-inch cake pan. Pour the batter and steam it for 15 mins. Let them cool down for 5 mins. Take a sharp knife and cut the dhoklas into a square or diamond shape. Make the tempering and pour it over the dhoklas. Enjoy with fresh Green Chutney and masala chai.
What type of Rava to use to make these Rava Dhoklas?
I use a fine variety of semolina for the dhokla recipe. Deep India Brand's fine semolina works well. You can use roasted Rava of fine variety too to make these dhoklas.
How to Make these Steamed Savory Cakes Vegan?
The only ingredient that is not vegan in this dhokla recipe is yogurt. And I like to use cashew yogurt for all my vegan recipes and replacements. But, if you don't have access to vegan yogurt, you can also use lemon juice. For every 1 Cup of Rava, you will need about 1 tbsp lemon juice.
Ingredients to Make Rava Dhokla
- Rava - Semolina is the base of this recipe. I recommend using a fine variety of Rava for the dhokla recipe.
- Seasonings - For the dhokla recipe, we will use minced ginger and green chilies, salt, and sugar.
- Water - I like to use warm water to make the batter, but room temperature batter works fine too.
- Fermenting Agent - I use yogurt to ferment the batter for Rava dhoklas, but you can also use lemon juice.
- Rising Agent - I use Plain Eno (Fruit Salt) as the rising agent. You can also use baking soda, but you get a better texture using eno. As it is a combination of baking soda, citric acid, and salt. You will have to use baking soda + Citric acid, or Use more baking soda to replace eno.
- Tempering - Using peanut oil, makes all the difference for this step. It adds a beautiful light nutty flavor. To the oil, we add black mustard seeds, cumin seeds, white sesame seeds, and fresh curry leaves.
- Garnish - We will use fresh finely chopped cilantro for garnishing.
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- Dhokla Steamer or Heavy Bottom Pot
- Dhokla plates or 9 Inch round or square cake pans
- 1 Cup Rava
- 3 Tbsp Plain Full Yogurt Dahi (Make sure you don'y use very sour yogurt)
- 1 Tsp Salt
- 1/2 Tsp Sugar
- 1 tsp Ginger Green Chili Paste You can add another teaspoon, if you prefer spicy food.
- 1 and 1/2 Cups Warm Water We will use 1 Cup warm water first, and then the other half to adjust the consistency of the batter.
- 1 Tsp Unflavored ENO (Fruit Salt) (plain eno comes in blue packaging?
- 1 and Half Tbsp Peanut Oil Use any other neutral flavored oil if you donlt have peanut oil
- 1 Tsp Black Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp White Sesame Seeds
- 1 or 2 Thai Green Chilies Finely chopped
- 8-10 Curry Leaves
- 1 Tbsp Finely Chopped Cilantro
- Grease a Dhokla Plate or 9 inch round or square cake pan
- Add rava to a mixing bowl.
- Next add in ginger and green chili paste, salt and sugar.
- Add 1 Cup warm water little by little, and start whisking the batter until smooth and lump free. Let the batter rest for 20 minutes.
- After 20 minutes, the rava would have swelled soaking up all the water.
- Now add remaining half cup water little by little. And make a thick smooth batter.
- Add about 0.75 literes of water to dhokla steamer or a deep wide mouthed pot.
- Cover and let it simmer.
- Now add eno to the batter and whisk well. The batter will become fluffy.
- Pour the batter in the prepared dhokla plate or cake pan
- Place the dhokla plate in the dhokla steamer. Or add a trivet and place the cake pan in the pot.
- Cover and Steam for 15 mins.
- After 15 minutes, do a knife test. The tip of the knife should come out clean. This means your dhokla is ready.
- Take it off the heat and let it cool for 5 minutes.
- Cut the dhoklas into squares or diamond shape
- Add oil to a small sauce pan
- Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Tun off the heat. Add curry leaves. Be careful, the tempering will crackle.
- Garnish with Fresh Cilantro and serve hot with masala chai
- You can store the dhoklas for up to 3 days in the refrigerator.
- Add water to the batter a little at a time and keep whisking to make sure it is lump-free.
- Adjust the spice level according to your spice palate.