Rava Dhokla Recipe (with Step by Step Photos)
|1 cup Fine Rava (sooji / semolina)|
|1 cup Sour Curd|
|1/3 cup Water|
|1 teaspoon Eno|
|1 teaspoon + 1 teaspoon Cooking Oil|
|1 tablespoon Oil|
|1/2 teaspoon Mustard seeds|
|1/2 teaspoon Cumin seeds|
|1/2 teaspoon Sesame Seeds (til)|
|1 small Green Chilli, seeded and finely chopped|
|4 to 5 Curry Leaves|
|1 tablespoon finely chopped Fresh Coriander Leaves|
- Mix rava, curd, water and salt in one bowl and beat until smooth. Make sure that there are no lumps. Let it set for 15-20 minutes.
- Add approx. 1 large glass water in steamer and heat it over medium flame. Grease its trays (thalis) with 1-teaspoon oil. Add 1 teaspoon oil and Eno in batter.
- Mix well until it starts to bubble on surface or for approx. 1 minute, make sure not to over mix it.
- Pour it into a greased tray until its half capacity and place in steamer. Steam it for 3 minutes over high flame and then 12 minutes over medium flame.
- After 15 minutes, insert knife or toothpick in it and check if it comes out clean. If it does, then it is ready. If not, then steam it 2-3 minutes more.
- Take out trays from steamer and let it cool for 3-4 minutes. Cut prepared suji dhokla into small squares.
- Heat 1 tablespoon oil in a small pan for tempering. Add mustard seeds and cumin seeds in it. When they begin to crackle, add sesame seeds, green chilli and curry leaves and sauté for few seconds and turn off the flame.
- Pour prepared tempering over rava dhoklas and garnish them with chopped coriander leaves.
- You can use 1/2 teaspoon cooking soda in place of Eno in above recipe.
- Don’t keep batter idle for a long time after adding Eno. Add it just before pouring the batter in greased thali.
- Steam cook on a medium flame to make them spongy. Do not steam on high flame for long time.
I just want any food "everything is here".
Thanks a lot for such a nice site.
I tried this recipe in the weekend and the dhokla was perfect. My husband is a Gujarati but I am a North Indian and I have tried many recipes to make dhokla but each one turned out to be a disaster.....but thanks to you and to your website that I nailed it this time. My hubby liked the dhokla to the core. Many thanks for the recipe. Regards.
Response: Yes Ritika, cooking soda is also known as baking soda.
Response: Hi Sonal, I have never tried to make dhokla with jowar malt so I don't have any idea about it.
Response: Yes, it is the same rava we use to make halwa.
Response: Hi Shraddha, it is not necessary to roast the rava to make dhokla. The reason behind your dhokla turned dense is given below.
Did the batter rise after adding the eno fruit salt? If Eno is expired or not active, batter will not bubble up after adding eno and dhokla will turn dense.
Thanks a lot for these lovely recipes....
Response: Yes, eno fruit salt is the same thing that is used for acidity.
Response: Hi Navpreet, you can add lemon juice (as per your taste) with curd while making batter to get the desired sourness in dhokla.
Response: Hi Roshani, you can not use medium thick rava in this recipe because it absorbs more liquid compared to fine rava and requires more soaking time (in step-1). If you want to try with thick rava then adjust the amount of water in step-1 to get the medium thick batter consistency and set the batter for 30 minutes before making the dhokla.
Response: Hi Anupama, we will definitely post the recipe of muthia dhokla soon. Please subscribe to our recipe feed so when we publish it, you will get the notification via mail.
Response: Hi Saika, you can add turmeric powder to get light yellow color, beet puree to get dark pink color and spinach puree to get green color.
Response: Thanks for the feedback. It happens, If your curd is too watery.
Response: Thanks a lot Meena and everyone for the feedback and appreciation.