Rava Dhokla
User Reviews
5
Rava Dhokla
Description
Rava Dhokla uses fine semolina combined with yogurt, water, lime juice, and spices to create a thick batter. After resting to hydrate the semolina, Eno fruit salt is added carefully to aerate the mixture, producing a frothy batter that steams into a soft and spongy cake. The steaming occurs in an Instant Pot or pressure cooker to maintain moisture and ensure even cooking. Tempering ingredients with mustard seeds, curry leaves, and sesame seeds add a nutty and aromatic character upon serving.
The steamed texture is tender and lightly spongy, a signature of dhokla, with subtle acidity from the yogurt and lime juice balanced by the mild heat of green chilies and the freshness of ginger. Garnishes like cilantro add brightness and color.
Rava Dhokla is often served as a breakfast item or snack, accompanied by chutneys or tea. It can be pre-made and gently reheated, retaining its soft texture. The original notes also suggest alternatives to Eno fruit salt, like a combination of baking soda and citric acid or lime juice, though Eno yields the best rise.
Ingredients
- 1 cup semolina fine, aka Sooji or Rava
- 3/4 cup yogurt
- 3/4 cup water
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon ginger grated
- 1 teaspoon green chili minced, optional
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon eno fruit salt
- 2 cups water for steaming
For tempering
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds aka rai
- 6 curry leaves aka Kadi Patta
- 2 green chili thinly sliced, optional
- 1 teaspoon sesame seeds
- cilantro
Instructions
Prepare Dhokla Batter
- Mix in all of the ingredients, except the Eno fruit salt – semolina, yogurt, water, ginger, chili, salt, lime juice and oil. Stir to combine well and let the batter sit for 15 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the dhokla with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.
Steaming in Instant Pot
- Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
- After the cooking time is done, let the dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the dhokla using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the dhokla. Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Then you can turn the dhokla upside down again on another plate.
Prepare Tempering
- While the dhokla is steaming in the instant pot, heart oil In a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Cut the dhokla into small pieces. Spread the tempering over the dhokla.
- Garnish with chopped cilantro and serve with green mint chutney.
Steaming Dhokla on stovetop
- Use a large pot that can hold the dhokla batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Notes
- Eno fruit salt is recommended for best rise; alternatives include 1/4 tsp baking soda plus 1/2 tsp citric acid or 1 tsp lime juice.
- Use fine semolina for softer texture; coarse semolina can also work but may alter the cake's softness.
- Do not over-stir batter after adding Eno to maintain fluffiness; steam promptly within minutes.
- Can be made ahead and reheated briefly in the microwave before serving.
- This recipe was developed specifically for a 6qt Instant Pot pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 688mg | 29% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 34.3mg | 38% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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