Rava Dhokla | Suji Ka Dhokla

Rava Dhokla | Suji Ka Dhokla

Rava dhokla is a light and airy steamed savory cake crafted from rava (suji or semolina or cream of wheat), blended with herbs, spices, white sesame seeds, and garnished with coconut and coriander leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 4
Calories 196 kcal

Ingredients
  

Main Ingredients

  • 1 cup rava or suji or semolina or cream of wheat – use finer variety
  • ½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle
  • ½ cup water or add as required
  • 1 teaspoon oil
  • ½ teaspoon sugar or add as per taste
  • 1 pinch turmeric powder
  • 1 to 1.25 tablespoons lemon juice – from 1 medium sized lemon
  • 1 teaspoon eno (fruit salt) or baking soda
  • salt as required

For Tempering

  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 8 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 2 to 3 tablespoons water
  • ½ tablespoon oil

For Garnish

  • 2 tablespoons chopped coriander leaves (cilantro)
  • 1 to 2 tablespoons fresh grated coconut – optional

Instructions
 

Making Batter

  • Mix all the ingredients mentioned under the list 'Main ingredients' except for the fruit salt.
  • The batter has to be slightly thicker than the idli batter. The batter should not be thin or very thick.
  • Keep aside for 15 to 20 minutes.
  • Meanwhile add 2 cups water in a steamer pan or saucepan. Also place a small trivet inside the water before you begin to heat it. Let the water come to a gentle boil on medium heat.
  • Grease a pan with oil.
  • Add the eno to the batter and stir briskly. Don't overdo the mixing as you don't want the air bubbles to escape.
  • Quickly pour the batter in the prepared greased pan.
  • Spread evenly and shake the pan to even out the batter.

Steaming Rava Dhokla

  • Keep the pan with the batter in the steamer or sauce pan on top of the trivet.
  • Cover the steamer or sauce pan with a lid and steam for about 15 to 20 minutes on medium heat.
  • I used an electric steamer and steamed for exact 20 minutes.
  • Check with a toothpick to see the doneness and if the toothpick comes out clean without any batter particles sticking to it, then the suji dhokla is steamed well.
  • Remove and allow to cool for 5 to 6 minutes.
  • You can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.

Making Tempering

  • Heat oil in a small pan. First add the mustard seeds. Let them crackle first.
  • Then add cumin seeds and allow to crackle them.
  • Add the asafoetida (hing), white sesame seeds and curry leaves and fry for some seconds.
  • Switch off the heat. Add 2 to 3 tablespoons of water in the tempering.
  • Be careful as the oil is hot and adding water would create a splurge. So add the water carefully and from a safe distance.
  • Pour the tempering mixture evenly over the rava dhokla.
  • Top with some chopped coriander leaves or freshly grated coconut.
  • Slice and serve suji ka dhokla warm or cool with an accompanying chutney of your choice like mint chutney or green chutney or cilantro chutney. It can also be packed in lunch box as a snack.

Nutrition

Calories: 196kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 775mgPotassium: 91mgFiber: 2gSugar: 1gVitamin A: 93IUVitamin C: 42mgCalcium: 328mgIron: 15mg
Keyword Rava Dhokla | Suji Ka Dhokla
Tried this recipe?Let us know how it was!
Article Categories:
Gujarati Food Recipes

Comments are closed.