Growing up in a Punjabi household, my mom introduced us to various foods all over India. Besides Punjabi food, she often made Sindhi cuisine, South Indian food, Maharashtrian food, and Gujarati food. One such recipe was Instant Rava Dhokla – a widely popular Gujarati snack. Dhokla is one of my mom’s specialties and everyone in our home loves it so much. Her version may not be fully authentic, but it’s so delicious.
What is Rava Dhokla / Suji Dhokla?
Rava / Suji is semolina and dhokla is a steamed savory cake. This delicious Gujarati dish can be enjoyed as an appetizer, snack, or breakfast. I personally love Rava Dhokla for a snack or breakfast with some masala chai. There are 2 popular kinds of dhokla – Rava Dhokla and Khaman Dhokla. Rava Dhokla also known as Khatta Dhokla is typically white in color as it’s made with semolina flour. For this recipe, my mom adds turmeric powder which makes this dhokla yellow. There are certain parts of Gujarat where Rava Dhokla is white and yellow in other parts. On the other hand, Khaman Dhokla is always yellow and made with besan also known as gram flour/chickpea flour. Khaman Dhokla is also known as “Besan Dhokla.” This Instant Rava Dhokla recipe is made stovetop and is super easy to make.
Dhokla… To Add Turmeric or Not?
The ongoing Dhokla Debate! My mom adds turmeric to Dhokla, and since we are not Gujarati, perhaps this recipe isn’t as authentic. In any case, after speaking to my Gujarati friends and followers on Instagram, I recently learned that Rava Dhokla doesn’t usually doesn’t consist of turmeric, and it’s specifically referred to as “white” dhokla. After doing a poll on Instastories, I also learned that those from a certain part of Gujarat do add turmeric to dhokla while in other parts of Gujarat, they don’t. Since this recipe is originally from my mom, I wanted to make it exactly how she makes it and carry on with our family tradition. Personally, I like the flavor and color. So feel free to omit turmeric in this recipe if you wish.
Ingredients
Rava/Suji/Semolina Flour: You will need rava or suji for this recipe which you can easily find at the Indian grocery store. Both fine and coarse rava will work in this recipe. Yogurt: You’ll need plain yogurt for this recipe – reduced-fat or whole-milk yogurt both work. I don’t recommend using fat-free yogurt or Greek Yogurt. Ginger: Grate the ginger for the best results. Powdered Spices: Turmeric Powder, Salt, and Asafoetida (Hing) Whole Spices: Mustard Seeds and White Sesame Seeds. Curry Leaves/Curry Pata: You’ll need fresh curry leaves for the tadka. ENO Fruit Salt: This helps the batter rise and keeps the dhokla soft & spongy. Oil: Use any flavorless oil, my preference is Avocado Oil. Green Chilies: You will need slit green chilies for the batter. You can also add chopped green chilies to the batter for a spicier dhokla. Water: You’ll need water for the batter. Fresh Cilantro: You will need chopped coriander leaves for this recipe as a final garnish.
Step by Step Instructions – How to make Rava Dhokla Recipe
Serving Suggestions
Cooking Method – Instant Pot vs. Stovetop
Due to the convenience of an Instant Pot, I decided to give my mom’s dhokla recipe a try in the Instant Pot. The result was moist, but the texture wasn’t as fluffy and spongy. 2. Add water to the bowl. 3. Mix the batter well. Let the batter rest for 15 minutes. 4. Brush oil all over the 9″ cake pan and on the sides. 6. Cover with a lid and turn on the stove on medium heat until the water boils. This will take roughly 5-8 minutes. Then turn off the stove until you’re ready to steam the dhokla. 2. Sprinkle red chili powder on top. 3. Place the cake pan over the steaming hot water and trivet. 4. Cover with a lid. Steam for 20 minutes on medium heat. 2. Now add the asafoetida (hing), mustard seeds, sesame seeds, and green chilies. Saute for about 20 seconds. 3. Add curry leaves and cover with a lid since it will splutter. 4. At this point, add a 1/4 cup of water to the tadka and swirl around. 6. Using a sharp knife, cut the dhokla into diamond shapes. Garnish with fresh chopped cilantro (optional). Serve with chutney. ✔️ You can also serve Rava Dhokla with Ching’s Red Chili Sauce or Maggi’s Sweet Chili Sauce. I also love Dhokla with Trader Joe’s Crunchy Jalapeno Lime & Onion.
How To Make Dhokla Without A Dhokla Steamer Set
Since I don’t have the Dhokla Steamer set for the stovetop, I sort of used my imagination and expertise and created my own Steamer situation. Here’s how.
HOW TO SET UP A DHOKLA STEAMER?
Take a wok – I use Calphalon. Place the Instant Pot Trivet inside. Then use a 9″ round cake pan with the dhokla batter and place it over the trivet. Cover with the wok lid and steam. This technique works amazingly well!
More Indian Snack Recipes!
Aloo Poha Rava Upma | Upma Recipe Kadak Masala Chai Zucchini Carrot Besan Puda Baked Aloo Chaat Tostadas Golgappa / Gol Gappe Masala Corn Spinach Toastie
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
