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My mom makes the best Rava Dhokla. It’s a steamed savory cake made with semolina flour, yogurt, ginger, and Indian spices. This delicious Gujarati snack is soft and fluffy. I’ve tried making it in the Instant Pot several times, but nothing compares to the soft, spongy texture of her stovetop version. Pair it with a cup of hot Kadak Masala Chai.
★★★★★
“Perfect recipe! My husband who doesn’t care for dhokla says this is the best ever! It came out perfectly. Thanks for the steaming hack, Nisha. Spot on recipe as always 😊”
– Priya
MOM’s Rava Dhokla
Growing up in a Punjabi household, my mom introduced us to foods from all over India. Besides Punjabi food, she often made Sindhi, South Indian, Maharashtrian, and Gujarati dishes.
Dhokla – a widely popular Gujarati snack – has always been one of my mom’s specialties, and this Instant Rava Dhokla is a recipe I’ve grown up eating. Her version is a little different because she adds turmeric, which gives the dhokla its signature yellow color.
Stovetop vs. Instant Pot Dhokla
I’ve tested this recipe several times in the Instant Pot using different settings, hoping to find a method that would give me the same texture as my mom’s version.
But honestly, the end result doesn’t compare to stovetop dhokla. The stovetop version is softer, spongier, and has a much more delicate texture.
Dhokla: To Add Turmeric or Not?
This is where things get interesting.
My mom has always added turmeric to her dhokla. Since we’re not Gujarati, I never realized that turmeric isn’t generally added to Rava Dhokla until my Instagram followers pointed it out. When I asked my Gujarati friends and followers, I learned that while Rava Dhokla is often made without turmeric, resulting in white dhokla, some people in certain parts of Gujarat do add it.
After doing a poll on Instagram Stories, it became clear that there isn’t one universal way to make it. Whether turmeric belongs in dhokla seems to vary by family and region.
Since this recipe comes from my mom, I wanted to keep making it exactly the way she does. It’s the version I grew up with, and I personally love the flavor and color that turmeric adds.
So, if you prefer white dhokla, simply leave out the turmeric. Either way, this is my mom’s version – and one I’ve continued to make in my own kitchen. Enjoy with Cilantro Chutney.
Ingredients
- Rava/Suji/Semolina Flour – You will need rava or suji for this recipe, which you can easily find at the Indian grocery store. Both fine and coarse rava will work in this recipe.
- Yogurt – I’ve found whole-milk or reduced-fat yogurt works best for keeping the dhokla soft and fluffy. Avoid Greek yogurt, which is too thick for the light, flowy batter we’re looking for.
- Ginger – Grate the ginger for the best results.
- Green Chilies – You can either slit the green chilies in half or chop them for a spicier option.
*See the recipe card below for full information on ingredients and quantities.*
How To Set Up A Dhokla Steamer?
Take a wok – I use Calphalon. Place the Instant Pot Trivet inside. Then use a 9″ round cake pan with the dhokla batter and place it over the trivet. Cover with the wok lid and steam. This technique works amazingly well!
Let’s make Rava Dhokla
- Prepare the Batter
In a large mixing bowl, combine rava/suji, yogurt, grated ginger, turmeric powder, green chilies (optional), oil, and salt. Mix the batter well and let it rest for 15 minutes.
- Prepare the Steamer
Meanwhile, take a wok and add 3 cups of water along with the Instant Pot Trivet. Cover with a lid and turn on the stove on medium heat until the water boils. This will take roughly 5-8 minutes. Then turn off the stove until you’re ready to steam the dhokla.
- Grease Pan & Add ENO
Brush oil all over the 9″ cake pan and on the sides. After 15 minutes, add ENO (fruit salt) to the batter. Mix well, but DO NOT OVERMIX. Your dhokla batter is ready. The consistency should be light and flowy.
- Steam the Dhokla
Transfer the batter to the greased pan and sprinkle red chili powder on top. Place the cake pan over steaming hot water and a trivet. Cover with a lid. Steam for 20 minutes on medium heat.
- Dhokla is ready!
After 20 minutes, use a butter knife to check whether it comes out clean. If it does, your dhokla is ready. Remove the pan from the wok and set aside.
- Prepare the Tadka (Tempering)
Heat up a small pot (tadka pot) on medium heat. Once hot, add oil and let it heat up. Now add the asafoetida (hing), mustard seeds, sesame seeds, and green chilies. Saute for about 20 seconds. Add curry leaves and cover with a lid since it will splutter. At this point, add 1/4 cup of water to the tadka and swirl around.
MOM’S TIP: Adding water to the tadka adds moisture to the dhokla and reduces the need to use extra oil.
- Pour Tadka & Garnish
Pour the tadka evenly over the dhokla. Using a sharp knife, cut the dhokla into diamond shapes. Garnish with fresh chopped cilantro (optional). Serve with chutney.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
This post has been updated from the recipe archives with new photos and tips. It was first published in May 2023.
Rava Dhokla | Soft & Spongy Suji Dhokla
EQUIPMENT
INGREDIENTS
for dhokla
- 1 1/4 cups rava/suji/semolina
- 1 cups full-fat yogurt, or low-fat
- 1/2 tbsp avocado oil
- 3/4 tsp salt
- 1 inch ginger, grated
- 1-2 pinches turmeric
- 1 cup water
- 1 1/4 tsp ENO
for tempering
- 1 1/2 tbsp oil
- 1 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 2 green chilies, sliced in half
- 1 1/2 tsp sesame seeds
- 12 curry leaves
- 1/4 cup water
for garnish
- to taste fresh cilantro, chopped
INSTRUCTIONS
- Make the batter. Combine rava/suji, yogurt, ginger, turmeric, green chilies (if using), oil, and salt. Mix well and rest for 15 minutes.
- Prepare the steamer. Meanwhite, add 3 cups water and a trivet to a wok. Cover and bring to a boil over medium heat, about 5–8 minutes. Turn off heat.
- Add ENO. Grease a 9-inch cake pan. Add ENO to the rested batter and gently mix but don't overmix. The batter should be light and flowy.
- Steam. Pour batter into the greased pan and sprinkle with red chili powder. Place on the trivet over the hot water. Cover and steam over medium heat for 20 minutes. Insert a butter knife into the center. If it comes out clean, the dhokla is ready. Remove from the steamer.
- Make the tadka. Heat oil in a small pot over medium heat. Add hing, mustard seeds, sesame seeds, and green chilies. Sauté for 20 seconds. Add curry leaves, cover immediately, and let splutter. Carefully add ¼ cup water and swirl. Pour tadka evenly over the dhokla. Cut into diamonds and garnish with cilantro, if desired. Serve with chutney.
The recipe is so easy to follow and the dhokla came out so good. Loved and approved by the daughter and husband, The best dhokla I’ve tried so far 🥰
That means so much to me. Thank you! So happy to hear. xoxo
I love this rava Dhokla 👌 and also all family members want again & again 👍👌
Thanks so much Hina. xoxo
Superb recipe my guests loved it ♥️🥰👌🏼 Thank you Nisha and to your mom for the delicious recipe😘😘😘
These are the best rava dokla. I have them on a weekly rotation and cannot get enough. They may even be better than my mom!
One word: PERFECT!
It took me a few attempts to get the texture right – that is not the author’s fault. I kept adding more yoghurt cos I used Elite brand double roasted rava (suji).
Even for double roasted rava, stick to her measurement and it will be perfect.
I do not use asafoetida so I avoided it. Must be better if I do. But I am not a fan.
If she says 20 minutes, just do not keep opening the lid every 5 mins like me. Just sit down and watch an episode of a series.
Absolutely loved this recipe, our family is originally from Kerala so we’ve never had these but my amazing sil is guju and wanted to try and make something special for her. Her whole family loved it and so did we! So yummy and the recipe is so easy to follow! Great recipes and tips thanks so much for sharing Nisha❤️
Is it possible to add some besan ie 1 cup sooji and quarter cup besan?
Hi. I’m sorry I haven’t tried that.
Loved this recipe.. came out on point. My 1 year old loves this dhokla so its a huge win for me😊
Super quick yet delicious recipe! Everyone in the family loved it! Thank you for the delicious recipe.
Perfect recipe! My husband who doesn’t care for dhokla says this is the best ever! It cane out perfectly. Thanks for the steaming hack Nisha. Spot on recipe as always 😊
Very easy to make! The recipe is Well scripted! Loved it
Loved the recipe.. It goes so quick.. Easy to prepare and very well scripted!
The dhokla came out so fluffy and moist. Directions were perfect and so easy to follow. I love your recipes!!!
Best dhokla ever! Super easy to make and delicious.
Very easy to make and so yummy.. perfect measurements and timing came out so good. Thanks Nisha for amazing and simple recipes
Loved it! Going to add it to our bfast rotation 🙂 Thanks for the detailed recipe!
Thanks for the recipe. I tried and it came out amazing. No more instant dhokla packs for me 😊
Bush’s – I made these last night and they are so yummy and perfect. I am making them again today! Thank you the delish recipe! I sent you the pic on insta!
Sorry my autocorrect keeps changing your name. So sorry.
Made this last night… so so easy and so yummy!! I can’t wait to make it again this weekend for a friend.
Dhokla came out amazing.