Rava Dhokla or fluffy, spongy, soft and savory Semolina Cake recipe I learnt when I started cooking back in 2013-2014. It took couple of attempts to get that perfect fluffiness and learnt a few tricks as well, which I am going to share here. This recipe is quick, easy and instant and doesn’t require any fermentation time. And, as we’re using whole real ingredients, this makes it a really healthy evening snack item. Isn’t it great?
Let’s start with the tips before moving to actual recipe..
1. Since this is an instant recipe, there isn’t going to be fermentation process for the fluffiness. Instead we’re going to use Eno fruit salt. Fruit salt is basically a combination of 60% citric acid and 40% baking soda. So, if you don’t have fruit salt in the kitchen, you can use 3:2 citric acid and baking soda and it works just fine.
2. After adding the fruit salt, do not keep the batter for long time. Add the fruit salt just before pouring the batter in greased plate.
3. It takes about 12-15 minutes on medium flame to get the Dhoklas steamed. To make them fluffy, use medium flame always, otherwise the texture will get ruined. And no one wants to eat dry and hard dhoklas.
4. You can add finely chopped carrot and peas as well in the batter to make the healthier version.
Get the recipe here!
INGREDIENTS
For Dhokla Batter
1 cup fine rava(semolina)
1 cup sour curd/yogurt
1 tsp fruit salt/Eno
1 tsp cooking oil(for greasing)
1/2 cup water
For Tempering
1 tsp cooking oil(I used sesame oil but any cooking oil is fine)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp sesame seeds
5-6 curry leaves
1 tsp chopped cilantro
2-3 green chilies(cut in half and de-seeded if you want to adjust the spice level)
RECIPE
Mix rava, curd, water and salt in one bowl and beat until smooth. Let it set for 15-20 minutes.
Add 1-1/2 cups of water in the steamer and boil it over medium flame. Grease the plate with oil and set it aside.
Add fruit salt in the batter and mix well until it starts bubbling on the top. Make sure not to over-mix it.
Pour it in the greased plate/tray, and make sure it’s till half the plate only. Place the plate in the steamer and steam it for 15 minutes on medium flame.
After 15 minutes, insert toothpick or knife in it and check if it comes out clean. If it does, then it’s ready and if it doesn’t then steam it for more 2-3 minutes and check again with the same method.
Once it’s done, take the plate out of steamer and let it cool for 4-5 minutes and then cut it in small cubes.
Heat 1 tsp of oil in the pan for tempering. Add cumin and mustard seeds first. Once they start to crackle, add sesame seeds, green chilies, curry leaves and saute for couple of seconds.
Turn off the flame and pour the tempering over the cut-dhokla. Garnish it with chopped coriander and voila!
Dhokla is ready to be served! It can be served with coriander and mint green chutney or less commonly with tomato ketchup.
Enjoy it as snack or breakfast! Stay healthy, stay happy! 🙂
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