Instant Rava Dhokla
A soft, fluffy, and savory steamed semolina cake from Gujarat that requires no fermentation.
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Ingredients
- 1 cup Rava (Semolina/Suji)
- 1/2 cup Sour Curd (Yogurt)
- 1/2 cup Water
- 1 teaspoon Ginger-Green Chili Paste
- 2 tablespoons Oil
- 1 teaspoon Eno (Fruit Salt)
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 3/4 teaspoon Salt
- 2 tablespoons Fresh Coriander(optional)
- 1 teaspoon Sugar(optional)
Instructions
- 1
In a large mixing bowl, combine rava, curd, salt, sugar, and ginger-chili paste.
- 2
Gradually add water and whisk into a smooth batter; let it rest for 15 minutes to allow the rava to absorb moisture.
- 3
Grease a steaming tin with oil and prepare your steamer with water over medium-high heat.
- 4
Check the batter consistency; if it's too thick, add a tablespoon of water, then quickly stir in the Eno fruit salt until the batter froths up.
- 5
Immediately pour the frothy batter into the greased tin and steam for 12-15 minutes or until a toothpick comes out clean.
- 6
Let the dhokla cool for 5 minutes before unmolding and cutting into squares.
- 7
For the tempering, heat oil in a small pan, add mustard seeds and curry leaves until they crackle.
- 8
Pour the hot tempering over the steamed dhokla and garnish with chopped coriander before serving.
Nutrition per Serving
210
Calories
6g
Protein
32g
Carbs
7g
Fat
2g
Fiber
3g
Sugar
480mg
Sodium
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