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Rava Dhokla

Rava Dhokla

Rava Dhoklas are steamed savory cakes that are made using semolina and seasonings that are usually enjoyed for either breakfast or snacks
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Course: Appetizer, Breakfast, Snack
Cuisine: Gujarati, Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 40 minutes
Servings: 15 Pieces
Author: Aayushi

Equipment

  • Whisk
  • Dhokla Steamer or Heavy Bottom Pot
  • Dhokla plates or 9 Inch round or square cake pans

Ingredients

  • 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?

For Tempering

  • 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

For Garnish

  • 1 Tbsp Finely Chopped Cilantro

Instructions

  • 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

Make the Tempering

  • 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

  • Garnish with Fresh Cilantro and serve hot with masala chai

Notes

    • 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.