Dhokla is a famous Gujarati snack, which is now not stricted to Gujarati families only but is popular and loved by everyone all over India. It is a traditional and all-time favorite snack recipe. Traditionally, the dhokla is prepared with rice and chana dal taken in a particular ratio, soaked, ground to a paste, and kept overnight for fermentation. In this recipe, I made instant dhokla with besan (gram flour), rava (sooji/ semolina), sour curd, and regular spices. It is a combination of sweet and sour taste. A soft, spongy, and healthy snack goes well any time of the day but can also be served as a morning breakfast recipe or sudden guest at home. Different dhoklas can be made with various ingredients, pulses, or lentils in various ratios or combinations. Some of the popular dhoklas are – Khatta Dhokla, Sandwich Dhokla, Rava Dhokla, Besan Dhokla, Khaman Dhokla and Mixed Dal Dhokla. Khaman Dhokla is mistaken for Dhokla, but both are different. Khaman Dhokla is made of only gram flour or besan. It is very light, fluffy, and light in color. It is slightly sweeter than Dhokla. Baking soda is used to make khaman. The seasoning includes spices and a good amount of water poured over the khaman, making it spongy and porous. I will share it's recipe soon on my blog. Today, I share a combination of Rava and besan (gram flour) dhokla. It is easy to cook and gets ready in very less time and is a foolproof recipe for soft and spongy dhokla. You can make either yellow dhokla or white dhokla with this recipe, as per choice. You can also sprinkle some red chili powder and black pepper powder like me. But it's totally optional, if you don't like you can feel free to skip it. This Instant Dhokla recipe is perfect for traveling, kids’ tiffin, or a side dish with any meal. It is usually eaten with fried green chilies and coriander peanut chutney.
I had shared different dhokla recipes made using gram flour / rava / sweetcorn, etc. on the blog earlier. Today, I am sharing the procedure for making another type of instant dhokla– this one is made with a mix of rava and besan. Turns out spongy-soft and very tasty! These steamed Gujarati snacks never fails to bring a smile to my face. Do try this Besan Rava dhokla and let me know your views in the comments section below.
INGREDIENTS :
For Dhokla:
1 Cup Besan
1 Cup fine Rava / Sooji / Semolina ( see notes )
1 Cup Sour Curd
Pinch of Asafoetida / Hing
Salt to taste
1 tablespoon Sugar
1/8 teaspoon Turmeric Powder
1 teaspoon Lemon Juice
1 teaspoon Green Paste ( ginger + garlic +green chilli paste) ( as per your taste )
1 Cup Water or as required
1 tablespoon Oil
1 teaspoon ENO Fruit Salt
Oil for greasing the dhokla plate
Pinch Red Chilli Powder ( optional )
Pinch Black Pepper Powder ( optional )
For Dhokla Tempering :
1- 2 tablespoon Oil
1 teaspoon Mustard Seeds
1/4 teaspoon Asafoetida/ Hing
1 teaspoon White Sesame Seeds
2 slit Green Chillies
10-12 Curry Leaves
Some Coriander Leaves
METHOD :
Making Instant Rava Besan Dhokla -
STEP 1 - In a mixing bowl, add besan (gram flour), rava (semolina), hing, salt, turmeric powder, sugar, green paste and mix it once.
STEP 4 - Clean the sides, cover and rest the batter for 30 minutes.
STEP 8 - Add 2 - 3 tbsp of water and whisk well. ( see notes ). The batter should be medium pouring consistency (neither thick nor thin).
STEP 9 - Then add 1 tablespoon oil ( see notes) and lemon juice and mix well.
STEP 10 - Add ENO fruit salt in this batter with 1-2 teaspoon water ( you will see small bubbles ) & mix in the batter quickly one direction.
STEP 11 - Immediately, transfer the batter to the greased plate. Sprinkle some red chilli powder and black pepper powder on it. This step is totally optional.
STEP 12 - Place the dhokla plate on the ring in the steamer. ( see notes)
STEP 13 - Cover the steamer/ kadhai and steam in dhokla for 15 minutes on high flame.
STEP 14 - After 15 minutes, insert a knife / toothpick in the centre and check if it is cooked. If the knife comes out clean dhokla is ready.
STEP 15 - Once done take out plate from steamer carefully, place it over the kitchen platform and allow it to cool for 5-10 min.
STEP 16 - Cut into the desired shape and size.
For Tempering -
STEP 1 - Heat oil into tadka pan and add mustard seeds and let them crackle.
STEP 2 - Add slit green chilies, curry leaves and mix well.
STEP 3 - Then add asafoetida and sesame seeds and mix well. Cook for another minute and switch off the flame.
STEP 4 - Add chopped coriander and mix it well.
STEP 5 - Pour this tadka/ tempering on dhokla and ready to serve.
Serve dhokla with some fried green chillies and spicy green chutney. As an easy snack to cook and digest, dhokla can be eaten for breakfast as the main course, side dish, or snack with evening tea.
NOTES : * Use fine rava (semolina) for dhokla. If you don't have fine sooji then blend it for few minutes in mixer jar and then use it.
* Quantity of besan and rava should be equal.
* Use sour curd or buttermilk while making dhokla batter.
* Make medium thick and pouring consistency of the batter.
* Rest batter for 25-30 minutes, so rava soaked properly.
* Semolina absorbs more water, so after resting, water may be required
* Don't add too much water at a time; after whisking, the batter will be light and fluffy. Check and add water.
* The batter should be medium smooth and pouring consistency (neither thick nor thin).
* Addition of oil to the batter helps to make the dhokla moist.
* Preheat steamer for 5 minutes before steaming dhokla.
* Put a ring/ steel stand/ katori in the kadhai before placing the dhokla plate. Here I skipped because my dhokla plate fits in the kadhai well without any stand.
* Steam dhokla 15 min on high flame.
Watch the video for step by step recipe 👇👇
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