Rava Dhokla | Suji ka Dhokla
User Reviews
5
Rava Dhokla | Suji ka Dhokla
Description
Rava Dhokla uses finely ground semolina as the base, mixed with crushed ginger and green chili pastes, sugar, salt, lemon juice, and water to form a batter slightly thicker than typical idli batter. After resting for 15 to 20 minutes, a leavening agent such as fruit salt or baking soda is stirred in just before pouring the batter into a greased pan for steaming. The steaming step usually takes 15 to 20 minutes until the dhokla is firm, spongy, and cooked through.
The dish is finished with a tempering made by heating cooking oil with mustard seeds, cumin seeds, sesame seeds, curry leaves, and a pinch of asafoetida in water. This tempering is poured over the steamed dhokla to impart a fragrant and savory touch. Chopped coriander leaves and optionally fresh grated coconut are added for freshness and garnish.
Rava Dhokla is a popular Indian snack or breakfast option, served warm or at room temperature. Its light, airy texture and subtle tang make it approachable and satisfying without heaviness.
Use fine semolina rather than coarser varieties to ensure the right crumb. Adjust water proportions to achieve a batter consistency slightly thicker than idli batter for best results. Fruit salt is preferred for leavening, but baking soda can be used cautiously due to potential soapy odor. The recipe is easily scalable for larger gatherings.
Ingredients
Main ingredients
- 1 cup rava or suji or semolina or cream of wheat - use finer variety
- ½ inch ginger crushed and made into a paste in a mortar-pestle
- ½ inch green chili crushed and made into a paste in a mortar-pestle
- ½ cup water or add as required
- 1 teaspoon neutral cooking oil generic cooking oil
- ½ teaspoon sugar or add as per taste
- 1 pinch turmeric powder
- 1 to 1.25 tablespoons lemon juice - from 1 medium sized lemon
- 1 teaspoon fruit salt fruit salt) or baking soda, Eno brand fruit salt (leavening agent
- salt as required
For tempering
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 8 to 10 curry leaves
- 1 asafoetida hing, pinch
- 2 to 3 tablespoons water
- ½ tablespoon neutral cooking oil generic cooking oil
For garnish
- 2 tablespoons Coriander leaves cilantro, chopped
- 1 to 2 tablespoons coconut optional, fresh grated
Instructions
Making batter
- Mix all the ingredients mentioned under the list 'Main ingredients' except for the fruit salt.
- The batter has to be slightly thicker than the idli batter. The batter should not be thin or very thick.
- Keep aside for 15 to 20 minutes.
- Meanwhile add 2 cups water in a steamer pan or saucepan. Also place a small trivet inside the water before you begin to heat it. Let the water come to a gentle boil on medium heat.
- Grease a pan with oil.
- Add the eno to the batter and stir briskly. Don't overdo the mixing as you don't want the air bubbles to escape.
- Quickly pour the batter in the prepared greased pan.
- Spread evenly and shake the pan to even out the batter.
Steaming rava dhokla
- Keep the pan with the batter in the steamer or sauce pan on top of the trivet.
- Cover the steamer or sauce pan with a lid and steam for about 15 to 20 minutes on medium heat.
- I used an electric steamer and steamed for exact 20 minutes.
- Check with a toothpick to see the doneness and if the toothpick comes out clean without any batter particles sticking to it, then the suji dhokla is steamed well.
- Remove and allow to cool for 5 to 6 minutes.
- You can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.
Making tempering
- Heat oil in a small pan. First add the mustard seeds. Let them crackle first.
- Then add cumin seeds and allow to crackle them.
- Add the asafoetida (hing), white sesame seeds and curry leaves and fry for some seconds.
- Switch off the heat. Add 2 to 3 tablespoons of water in the tempering.
- Be careful as the oil is hot and adding water would create a splurge. So add the water carefully and from a safe distance.
- Pour the tempering mixture evenly over the rava dhokla.
- Top with some chopped coriander leaves or freshly grated coconut.
- Slice and serve suji ka dhokla warm or cool with an accompanying chutney of your choice like mint chutney or green chutney or cilantro chutney. It can also be packed in lunch box as a snack.
Notes
- Use fine semolina (rava/suji) for a light and fluffy texture; avoid coarser varieties.
- Prepare batter slightly thicker than idli batter but not too thick to avoid dense dhokla.
- Fruit salt is preferred as leavening; baking soda can cause a soapy smell so use less if substituting.
- Adjust water quantity as needed for desired batter consistency before steaming.
- Recipe can be doubled or tripled for larger groups or parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 775mg | 32% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 42mg | 47% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 328mg | 33% |
| Vitamin B9 (Folate) | 290µg | |
| Iron | 15mg | 83% |
| Magnesium | 26mg | 7% |
| Phosphorus | 120mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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