Rava Dhokla | Soft & Spongy Suji Dhokla

4.92 from 35 votes

Rava Dhokla | Soft & Spongy Suji Dhokla

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.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast & Brunch, Sides & Snacks

Cuisine: Indian

Diet: Vegetarian

Servings: servings

Author: Nisha Kapur

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.

Nutrition