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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.
Hi
Pls can you confirm if a cup is 240ml or 250ml.
Thank You
Varsha
HI Varsha, It is 237 ml to be exact. My measurements are based on the US system. Thanks.
Hey Nisha —
Thank you soooo much!
I’m writing to you all the way from South Africa, and I just had to share this — I cannot tell you how many times I’ve tried to make Dhokla and failed dismally. It’s one of my absolute favorites, but after so many flops, I’d honestly given up hope.
Your recipe changed everything — it came out superb, fluffy, and full of flavor! You’ve totally reignited my love for making Dhokla at home.
Please if you can share the Gujarati style rajma red beans recipe – another I cannot perfect 🤦♀️🤦♀️
Deeply grateful 🙏🏽💛
Warm wishes,
HI Dorisha. You’re so welcome. I’m so glad to hear that. Thank you for lovely comment – made my day. This is my mom’s recipe and i’m so glad it worked out for you. I am Punjabi and have more Punjabi recipes. I do have a Rajma recipe on the blog, but it’s cooked Punjabi-style as it is a PUnjabi dish. 🙂 Hope that helps.
Great recipe. Excellent result. Soft, fluffy, sour and savoury. I have tried other recipes only to be disappointed with results. This recipe is a keeper for me 😊 Thanks for sharing Nisha!
HI Ranjana, Yay.. I’m so glad this recipe worked out for you. Dhokla can be hit or miss. Thank you so much for your comment. 🙂
It was soo easy and tasty and guilt free. Please do try if I can do it anyone can💕 thanks Honey
Very easy to make and absolutely delicious! A must try recipe!
Tried this recipe over the holidays and loved it.. even my 3 year old enjoyed the dhokla 🙂 made it exactly as written but just added chopped spinach to the batter and it was yummy!
Simple recipe, yet so delicious! Instructions were very easy to follow along. I really couldn’t believe how easy it was. I will be making this often!
Absolutely delicious! Extremely easy and simple to make ! Must try for dhokla lovers !
Turned out soooo amazing Nisha!! Thank you for sharing such a easy recipe. I also made your coriander green chutney and added a bit of mint to it and it was such a perfect combo!! I had never tried adding the water to the tadka and was surprised how it all came together!
So good! Kid friendly. My kids loved it 😍
Thanks so much Aishwarya.
Love, love this recipe for its simplicity and how easy it is to whip up. My kiddo loves this for breakfast and we enjoy it with some chai ofcourse. I’m a Gujarati and I love me some dhokla and this instant dhokla recipe hits the spot when you’re craving for dhokla without all the additional work. Highly recommend trying this recipe.
Thanks for your sweet comment, Mira. Made my day!