5 from 72 votes
Rava Dhokla | Suji ka Dhokla
Rava Dhokla is a steamed savory snack made from fine semolina (rava or suji) combined with ginger, green chili, lemon juice, and a leavening agent like fruit salt or baking soda. The batter is slightly thicker than idli batter, then steamed until fluffy and spongy. A tempering of mustard seeds, cumin, sesame seeds, curry leaves, and asafoetida is added with water and oil, infusing the dhokla with aromatic, savory flavors. Garnished with chopped coriander and optional fresh grated coconut, this dish has a light, airy texture and tangy taste from lemon juice.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
196 kcal
Course:
Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 196
% 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.