Breakfast | Indian | Recipes | Snacks

Sooji Dhokla/ Rava Dhokla

drprerna26August 6, 2020

Rava dhokla is a soft and spongy snack prepared from rava, also known as sooji or semolina, that is lightly spiced with ginger and green chillies and tempered with mustard seeds, sesame seeds and green coriander. This dhokla is also known as ‘white dhokla’ due to the color or ‘khatta dhokla’ as it is deliciously tangy due to the addition of yogurt. Another popular variation is khaman which is made from chickpea flour , though rava dhokla is easier on stomach as it is made from rava. These mouth-watering little cubes make a quick healthy breakfast or snack to enjoy with green coriander chutney. They are also perfect make ahead snacks when guests are coming over as they are quick to make and need little preparation. You can make them before your guest arrive, just pop them in microwave for 30 seconds when you are ready to serve.

Few tips for perfect spongy dhoklas:

• A little coarse rava works better for this recipe, but fine will work too.
• Some people use baking soda for dhoklas, but I believe Eno/fruit salt gives the best results.
• After adding fruit salt, pour it immediately for steaming and don’t let the batter sit for long.
• The consistency of dhokla batter should not be very thick or thin, it should be like idli batter.

“If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”

Cuisine: Indian  Course: Snack/Breakfast   Serves: 2-3

Ingredients:

• Rava/Sooji : 1.5 cups
• Yogurt/Curd: 1/2 cup
• Oil: 1 tbsp
• Ginger paste: 1/2 tsp
• Green chilli paste: 1/2 tsp (Skip if making for kids)
• Eno: 1.5 tsp
• Salt: according to taste
• Chopped Coriander: 1 tbsp

For Tempering:

• Oil: 1 tbsp
• Sesame seeds: 1 tsp
• Rai/mustard seeds: 1 tsp
• Hing/ Asfoetida: 1/4 tsp
• Green chillies: 2 , sliced thinly

For serving:  Green Chutney and Tomato ketchup

Method:

• In a large bowl, combine sooji, yogurt, ginger and green chilli paste, 1 tbsp oil, salt and 1.5 cups of water and mix everything nicely.
• Make a smooth batter.
• Cover with a lid and keep it aside for 30 minutes.
• In the meantime, in a steamer or a wide pot, put about 3-4 cups of water to boil.
• Grease 1, 8 inch plate with oil.  The plate should have a rim and it should fit in your steamer. If you have  Idli and dhokla maker, they have perfect plates with them.
• Once the water is boiling and you are ready to steam the dhoklas, add the fruit salt and 2 tsp of water. Mix gently, don’t overmix.
• Pour the batter immediately into the greased plate and tap it clockwise to make even layer of the batter.
• Steam in steamer for 15 minutes on medium flame. Check by inserting knife or toothpick, if it comes out clean , dhoklas are ready. If not, steam for 2-3 minutes more.
• Once done, take it out of steamer and keep aside for 2-3 minutes.
• Run a knife around the edges of the dhokla. Put another plate on top of dhokla plate and turn it upside down. It will help to take the dhokla out of the container easily.
• Prepare the tempering by heating 1 tbsp of oil in a small pan. Once oil is hot, add mustard seeds, sesame seeds and asfoetida. Saute for 20-30 seconds. Switch of the flame , and add sliced green chillies to it.
• Pour the tempering on rava dhokla , and sprinkle chopped coriander evenly on it. If you like, sprinkle some red chilli powder or chat masala on top of it.
• Cut into equal size pieces and serve immediately with green chutney.
• Enjoy!