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–+ servings

Rava Dhokla Recipe (Sooji Dhokla)

Here's the ultimate rava dhokla recipe you must attempt! This sooji dhokla is incredibly soft, fluffy, and moist, boasting just the right amount of tanginess. Discover all the tips and tricks to ensure perfection every time you make them.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 4
Calories 287 kcal

Ingredients
  

For The Batter:

  • 1 cup Fine semolina (Rava or Sooji)
  • ½ cup Yogurt (curd or dahi) Must Be Sour
  • 1 cup Water
  • ½ inch Ginger
  • 2 Green chilies crush ginger and green chili together
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 tablespoon Oil
  • 1 teaspoon Lemon juice or Lime juice
  • ½ + ½ teaspoon Eno fruit salt
  • Crushed black pepper to sprinkle on dhokla batter

For Tempering:

  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 3 Green chilies slit
  • 8-10 Curry leaves

Instructions
 

  • Take fine semolina, ginger-chili paste, salt, sugar, sour yogurt and water in a large bowl. Whisk everything well until you get a smooth batter.
  • Cover it and let it rest for 30 minutes. During this resting time, semolina will soak up some liquid and the batter becomes thick.
  • When resting time is about to be done, prep the steamer. Add a glassful or two of water to the steamer and bring it to a boil. Grease the dhokla tray with oil and keep it ready.
  • After resting time, add oil and lemon juice. Mix well.
  • Divide the batter into two bowls.
  • Add ½ teaspoon ENO to the one bowl only. Stir and mix in one direction only. The batter will froth up and becomes light.
  • Immediately pour the batter into the greased tray. Sprinkle crushed black pepper over the batter.
  • Place the tray into the steamer and steam on medium heat for 9-10 minutes. Check the doneness by inserting a toothpick or a knife and it should come out almost clean.
  • Remove the tray and let it cool down for 2-3 minutes and then cut into diamond (or square) pieces using a sharp knife. Steam the remaining batter similarly by adding, and mixing the ENO.
  • To make the tempering, heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds and let them splutter.
  • Add curry leaves and slit green chilies. Fry for 30 seconds and turn off the stove.
  • Pour the tadka over the steamed dhokla using a spoon.
  • Remove the dhokla using a flat spatula to a plate and serve.

Notes

  • At least 30 minutes of batter resting time is a must. So semolina gets enough to soak up some liquid and becomes soft. That results in soft and fluffy rava dhokla.
  • After adding ENO, do not wait, work quickly. As soon as you add ENO to the batter, it should be steamed right away. So always make sure that water is simmering in your steamer and the dhokla tray is greased before adding ENO to the batter.
  • Do not dump all the ENO into the batter at once. Add ENO to enough portion of batter for 1 batch (1 dhokla tray) only.
  • Do not overmix after adding ENO. Just mix in one direction until the batter is evenly froth up.

Nutrition

Calories: 287kcalCarbohydrates: 37gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 4mgSodium: 787mgPotassium: 136mgFiber: 4gSugar: 4gVitamin A: 106IUVitamin C: 47mgCalcium: 57mgIron: 2mg
Keyword Rava Dhokla Recipe (Sooji Dhokla)
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