INSTANT RAVA DHOKLA

 If you’re tired with oily breakfasts, then try this rava dhokla (semolina /sooji dhokla). Dhokla is a very popular Gujarati snack prepared with rava as well as besan flour.(recipe of instant besan dhokla is already shared in my blog) It’s cooked in steam and almost negligible oil is used. It is fuffy and soft in texture that is easy to make, and delicious. A perfect tea-time snack that is light on the tummy and tastes fantastic!

This dhokla is prepared with sooji/ semolina. You can also add different veggies like finely chopped carrots, cooked green peas or some other veggies as per your liking to make a different variety of it. Dhokla can beaten for breakfast or as a snack. No need to soak sooji overnight and no fermentation process required for this recipe. This is very easy, quick recipe. If you are looking for recipes of snacks that are traditional, easy to make and delicious then Rava/ Sooji Dhokla should be your choice. Instant rava dhokla can be made using either yogurt or lemon juice with water. Today, in this recipe I am adding Eno fruit salt which gives more fluffiness to the batter. It does not taste weird as it does on using baking soda. Making rava dhokla is just one bowl mixing recipe, I opted out adding green chili paste but if you like feel free to add. It will not harm the taste.

Some important points to consider while making rava dhokla. First, mix the yogurt and rava (semolina) and keep the batter aside for 15 to 20 mins. Then, just before steaming the batter, add Eno fruit salt which gives a nice aroma and adds fluffiness to dhoklas. Eno makes the batter more airy and fluffy as compared to baking soda.

These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones. Both the varieties are equally relished and can be prepared in less than 30 minutes. This recipe is a keeper, and it’s so good that your family and guests will just love it. 

 So let us make Rava Dhokla and if you like the recipe then don’t forget to comment below in the comment box. Enjoy cooking……!!

INGREDIENTS:

For Batter:

1 Cup Fine Rava [ sooji/semolina ]

1 Cup Sour Curd

1/3 Cup Water

1 teaspoon Eno

2 teaspoon Cooking Oil ( for batter and for greasing )

Salt as per taste

For Tempering :

1 tablespoon Oil

½ teaspoon Mustard Seeds [ mohari/ rai ]

½ teaspoon Cumin Seeds [ jeera ]

Pinch of Asafoetida [ hing ]

1 teaspoon Sesame Seeds [til]

2 Green Chillies, slit vertically

A sprig of Curry Leaves

Finely Chopped Coriander for garnishing

METHOD :

For Batter :

STEP 1 – Add rava, curd, water and salt in a big bowl and mix until everything is well incorporated. Make sure that there are no lumps in it. 

STEP 2 - Cover it and let it set for 15-20 minutes. Rava will absorb moisture and will become flavorful after steaming.

STEP 3 – By that time, heat steam cooker with sufficient water and grease the dhokla plates / tray / thali with oil and get ready . [ I made this in pressure cooker without rubber gasket and whistle ]

STEP 4 – Once the water starts boiling,

add eno, 1 teaspoon oil and 1 teaspoon water to the sooji-curd mixture.

STEP 4 – You can see the bubbles on surface which takes about 1 minute. Stir it  properly to get well combined. [ Don’t over mix the batter.]

STEP 5 – Immediately pour the batter in a greased tray until its half capacity and place it carefully in the steamer.

STEP 6 – Steam it on high flame for first 3 minutes and then on medium flame for 12 minutes. [  in total 15 minutes of steaming ]

STEP 7 – Check by inserting a toothpick, if it comes out clean, your dhokla is perfectly steamedand ready. Remove it from the steamer and let it cool for 5 minutes.

For Making Tempering / Tadka :

STEP 1 – Heat a tablespoon of oil in a small tempering pan.

STEP 2 – Add cumin-mustard seeds in it. Let them crackle and add sesame seeds.

STEP 3 - Add a pinchful of asafoetida, slit green chillies and curry leaves.

STEP 4 – Saute for few seconds, add chopped coriander and turn off the flame.

STEP 5 – After 5-10 minutes of cooling, take a greased butter knife and run it around the bowl to loosen dhokla from the sides of the pan.

STEP 6 - Carefully flip the bowl on to a plate. Light and airy dhokla all ready for tempering.

STEP 7 - Cut them in the desired shape. 

STEP 8 - Pour the tempering over dhokla and spread it all over the dhokla. 

STEP 9 – Rava Dhokla is ready to be served.

Serve hot or warm RAVA DHOKLA with green chutney or tomato sauce and hot cup of tea/ coffee.

NOTES : * While making rava dhokla. First, mix the yogurt and rava (semolina) and keep the batter aside for 15 to 20 mins.

* Make use of sour yogurt to get great taste and aroma.

* Add water accordingly. You may need a little less / more depending on the consistency for the curd. 

* Batter should be of thick dropping consistency.

 * Add Eno fruit salt, just before steaming, which gives a nice aroma and adds fluffiness to dhoklas. 

* Do not let the batter sit after adding eno. Pour it immediately after adding  eno.

*  Using Eno fruit salt gives more fluffiness to the dhokla. Moreover, Eno fruit salt is healthier than baking soda. 

* Baking soda can be used as an alternative to eno, but results may vary.

* You can add green paste in the batter if you want to add. This will not harm the recipe or change the taste.

* Make a  spicy tempering as it adds to the taste of Rava Dhokla.

Watch the video for step by step recipe 👇👇