Instant Rava Dhokla

Name: Instant Rava Dhokla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup semolina (fine rava/sooji, not coarse); 0.5 cup yogurt (sour, whisked smooth); 0.75 cup water (or as needed for batter consistency); 1 tsp ginger paste; 2 pcs green chili (finely chopped, seeds removed for less heat); 1 tsp sugar; 1 tbsp lemon juice (freshly squeezed); 0.5 tsp salt; 1 tsp fruit salt (eno, unflavoured); 2 tsp oil (for greasing and tempering); 1 tsp mustard seeds; 1 tsp white sesame seeds; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coconut (freshly grated, for garnish); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Soft, spongy steamed semolina cakes that come together in minutes without any fermentation. This quick Gujarati snack is light, fluffy, and tangy from yogurt and lemon juice, finished with a fragrant mustard seed and sesame tempering. Perfect with green chutney or a hot cup of chai.

PREP

10m

COOK

15m

SERVES

1 KATORI

227 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Grease the dhokla plate and set up the steamer.
1.Grease a dhokla plate or a 7-inch thali with 1 tsp oil.
2.Add 2 cups water to the steamer, place it on heat, and bring to a boil.
mix · ~3 min
Make the semolina batter.
1.In a mixing bowl, combine semolina, yogurt, 0.75 cup water, ginger paste, green chili, and sugar.
2.Whisk vigorously until smooth and free of lumps. The batter should be thick but flowing, like cake batter.
3.Add lemon juice and salt. Mix well and let the batter rest for 15 minutes.
TIPResting allows the semolina to absorb the liquid, resulting in a softer dhokla.
mix · ~16 min
Add the fruit salt and steam.
1.After resting, the batter will have thickened slightly. If it's too thick, add 1–2 tbsp water.
2.Sprinkle the fruit salt evenly over the batter.
3.Gently fold it in until the batter turns airy and bubbly. Do not overmix.
4.Immediately pour the batter into the greased plate, spreading evenly.
5.Place the plate in the steamer, cover, and steam on medium-high heat for 15 minutes.
6.Check doneness with a toothpick; it should come out clean.
TIPOnce the fruit salt is added, do not let the batter sit — it must go into the steamer immediately for the best fluffiness.
rest · ~5 min
Cool slightly and cut into squares.
Remove the plate from the steamer and let it cool for 5 minutes. Run a knife around the edge and cut the dhokla into diamond or square pieces.
temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tsp oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add sesame seeds and let them turn light golden (10 seconds).
4.Add curry leaves and a pinch of asafoetida, stirring briefly until fragrant.
TIPKeep the heat medium — the sesame seeds burn quickly if the oil is too hot.
garnish · ~1 min
Pour the tempering over the dhokla and garnish.
Spread the hot tempering evenly over the cut dhokla pieces. Garnish with fresh grated coconut and chopped coriander leaves. Serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fine semolina (rava/sooji) for a soft, airy texture; coarse semolina will make the dhokla grainy.
2
Let the batter rest for the full 15 minutes so the semolina absorbs the yogurt and water, ensuring a tender crumb.
3
Add the fruit salt (Eno) only when the steamer is boiling and ready; any delay deflates the batter and reduces fluffiness.
4
Check doneness with a toothpick inserted in the center — it should come out clean; if sticky, steam for another 2–3 minutes.
5
Pour the hot tempering evenly while the dhokla is still warm so the flavors soak in better.
6
Cool the dhokla for 5 minutes before cutting to prevent it from crumbling or sticking to the knife.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with a thick, plain plant-based yogurt (e.g., soy or coconut) and add 1 extra tablespoon of lemon juice to maintain acidity for the Eno reaction.

green dhokla

Green dhokla

Blend 1/4 cup fresh spinach or cilantro with a little water, then strain and use the green juice in place of some water for a vibrant color and mild herbal note.

protein boost

Protein-boost

Replace 2 tablespoons of semolina with chickpea flour (besan) to add protein and a nuttier flavor while keeping the soft texture.

spicy

Spicy

Add 1/2 teaspoon finely chopped green chili (with seeds) and a pinch of red chili powder to the batter for extra heat, and top with sliced green chilies before steaming.

sweet dhokla

Sweet dhokla

Increase sugar to 2 tablespoons, omit green chili and tempering, and serve with sweetened coconut milk or fruit chutney for a dessert version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Low in Fat

Steaming requires minimal oil — only 2 teaspoons for the whole dish — making dhokla a light, heart-friendly snack.

✓

Probiotic Support from Yogurt

The live cultures in yogurt aid digestion and support gut health, even after steaming (some beneficial enzymes remain active).

✓

Iron and Fiber from Curry Leaves

Curry leaves are a traditional source of iron and dietary fiber, contributing to healthy digestion and blood health.

✓

Gluten-Free Friendly

Semolina (sooji) is made from durum wheat and contains gluten, but this dish can easily be made gluten-free by using rice flour or a gluten-free flour blend.

QUESTIONS?

Frequently asked questions

The batter likely sat too long after adding Eno, or the steamer wasn't boiling when you placed the plate. Always add Eno last, fold gently, and steam immediately.