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Rava Dhokla
5 from 105 votes

Rava Dhokla

Rava Dhokla is a steamed savory cake made from semolina mixed with yogurt, water, and spices, leavened with Eno fruit salt for a light, fluffy texture. The batter is prepared and rested before gently adding the leavening agent and quickly steaming. Topped with a tempering of mustard seeds, curry leaves, sesame seeds, and chili, it offers a mild spiced flavor and a soft, airy bite typical of this Indian snack.

Prep Time
20 mins
Cook Time
15 mins
Resting time
10 mins
Total Time
45 mins
Servings: 4
Calories: 255 kcal
Course: Breakfast, Appetizer
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. While the dhokla is steaming in the instant pot, heart oil In a pan on stovetop on high heat.
  2. 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.
  3. Cut the dhokla into small pieces. Spread the tempering over the dhokla.
  4. Garnish with chopped cilantro and serve with green mint chutney.
Steaming Dhokla on stovetop
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 255

% 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.