Rava Dhokla
Light, soft semolina dhokla with a gentle tang from yogurt and a fresh finish from tempered mustard seeds and curry leaves. It steams up quickly and makes a lovely tea-time snack or side for an Indian meal.
For 8 servings
- prep · ~5 min
Grease the steaming plate and heat the steamer.
Lightly grease a round steaming plate or shallow pan with a little oil. Add water to the steamer and bring it to a steady simmer while you make the batter.
- mix · ~10 min
Make the dhokla batter.
1.Add semolina, yogurt, 0.5 cup water, ginger, green chili, salt, sugar, and 1 tbsp oil to a bowl.2.Mix well to make a thick but pourable batter with no dry lumps.3.Let the batter stand for 10 minutes so the semolina can soften.TIPThe batter should fall in a ribbon from the spoon. If it feels too thick after resting, loosen it with 1 to 2 tsp water. - mix · ~1 min
Add the fruit salt just before steaming.
Sprinkle the fruit salt over the batter and gently mix in one direction until the batter turns light and slightly bubbly. Pour it right away into the greased plate.
TIPDo not overmix after adding fruit salt or the batter can lose its lift. - steam · ~15 min
Steam the dhokla until set.
Place the plate in the steamer, cover, and steam on medium heat until the dhokla is cooked through and a skewer comes out clean.
TIPKeep the heat medium so the top cooks evenly without turning wet. - rest · ~5 min
Rest the dhokla for a few minutes.
Take the plate out and let it cool slightly so it firms up and cuts neatly.
- temper · ~2 min
Make the tempering.
1.Heat a small pan with a little oil over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves and cook for a few seconds.4.Add 2 tbsp water and lemon juice, then take the pan off the heat.TIPStand back when the water goes into the hot pan, as it may splutter. - assemble · ~2 min
Cut and soak the dhokla with tempering.
Cut the warm dhokla into 8 pieces. Spoon the tempering evenly over the top so the pieces stay moist and flavorful.
- garnish
Garnish with cilantro.
- serve
Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the semolina batter rest the full 10 minutes so the grains hydrate and the dhokla steams up soft instead of gritty.
- 2Once fruit salt goes in, mix very lightly and steam immediately; waiting too long will deflate the batter.
- 3Use a shallow plate rather than a deep tin so the rava dhokla cooks through evenly before the top gets damp.
- 4Steam on medium heat, not high, to avoid a soggy top and dense center.
- 5Pour the lemon-water tempering over the dhokla while it is still warm so it absorbs the moisture and flavor better.
- 6Cool for a few minutes before cutting; hot dhokla is delicate and can tear instead of giving clean squares.
- 7Leftovers keep well in the fridge for a day; re-steam briefly or microwave covered to bring back softness.
Adapt it for your goals.
No-chili
Skip the green chili for a milder tea-time snack that still keeps its ginger, lemon, and mustard seed flavor.
veganVegan
Replace yogurt with a slightly tangy plant-based yogurt to keep the same soft texture and gentle sourness without dairy.
vegetable loadedVegetable-loaded
Fold in a little grated carrot or finely chopped coriander stems for extra color and a more substantial snack.
jainJain
Omit the ginger and green chili if needed, keeping the lemony tempering and curry leaves for flavor.
Why this is on our healthy list.
Lighter steamed snack
Because the dhokla is steamed rather than fried, it feels lighter while still being satisfying.
Digestive-friendly ingredients
Yogurt, ginger, and the rested semolina batter can make this savory snack easier to enjoy than heavier fried farsan.
Includes beneficial seeds and herbs
Mustard seeds, sesame seeds, curry leaves, and cilantro add plant compounds, aroma, and texture to the dish.
Frequently asked questions
Usually the batter was too thick, the fruit salt was overmixed, or the batter sat too long before steaming. Steam it immediately after adding fruit salt.
