🍰 Rava Dhokla | Suji ka Dhokla

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Prep Time: 15 minutes
 Cook Time: 20 minutes
 Total Time: 35 minutes

Rava dhokla is a steamed savory cake made from fine rava (suji/semolina), flavored with ginger, green chilli, lemon juice, and tempered with mustard seeds and sesame seeds. It is light, fluffy, and perfect as a snack or breakfast.

🧂 Ingredients

Main ingredients

  • 1 cup fine rava (suji / semolina / cream of wheat)

  • ½ inch ginger + 1 green chilli, crushed to paste

  • ½ cup water (or as needed)

  • 1 tsp oil

  • ½ tsp sugar (or to taste)

  • 1 pinch turmeric powder

  • 1 to 1¼ tbsp lemon juice (from 1 medium lemon)

  • 1 tsp eno (fruit salt)
     (or baking soda – see notes)

  • Salt to taste

For tempering

  • ½ tsp mustard seeds

  • ½ tsp cumin seeds

  • 1 tsp white sesame seeds

  • 8–10 curry leaves

  • 1 pinch asafoetida (hing)

  • ½ tbsp oil

  • 2–3 tbsp water

For garnish

  • 2 tbsp chopped coriander leaves

  • 1–2 tbsp fresh grated coconut (optional)

👩‍🍳 Instructions

1. Make the batter

  • In a bowl, mix all main ingredients except eno.

  • Batter should be slightly thicker than idli batter (not too thick or runny).

  • Rest for 15 to 20 minutes.

2. Prepare for steaming

  • Heat 2 cups water in a steamer or saucepan with a trivet inside.

  • Grease a pan with oil.

3. Steam rava dhokla

  • Add eno to the batter and mix briskly (do not overmix).

  • Immediately pour batter into the greased pan.

  • Level the surface by gently shaking the pan.

  • Place pan in steamer over the trivet.

  • Cover and steam for 15 to 20 minutes on medium heat.

  • Check with a toothpick — it should come out clean.

  • Remove and cool for 5–6 minutes.

4. Make tempering

  • Heat oil in a small pan.

  • Add mustard seeds and let crackle.

  • Add cumin seeds and let crackle.

  • Add hing, sesame seeds, and curry leaves. Fry a few seconds.

  • Switch off heat and carefully add 2–3 tbsp water (stand back as it splutters).

5. Assemble

  • Pour tempering evenly over dhokla.

  • Garnish with coriander leaves and grated coconut.

  • Slice and serve warm or at room temperature.

🍽️ Serve with

  • Green chutney

  • Mint chutney

  • Coriander chutney

Great for tea-time or lunch box snack 🧺

📝 Notes & Tips

  • Use fine rava only, not coarse.

  • Batter consistency: slightly thicker than idli batter.

  • Leavening:

    • Eno gives best fluffy texture.

    • If using baking soda → use only ¼ to ½ tsp (too much gives soapy smell).

  • Texture:

    • Too thick batter = dense dhokla

    • Too thin batter = flat dhokla

  • Recipe can be easily doubled for parties or gatherings.

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