Rava Dhokla is a healthy snack from Gujarati cuisine. It is ideal to serve for breakfast or as after school snack. It is soft, fluffy and gets ready in 30 minutes.
Rava Dhokla recipe is a no mess, straight forward recipe. You take the right ingredients and follow the procedure, you are done with best snack. Some people must be knowing my love for dhoklas, they are not only healthy but tasty. I love the fermented version, but these instant recipes are time saviour. They do not need elaborate preparations.
The recipe for rava dhokla makes use of fine semolina. Do use the same, the coarse variety does not give good results. As it is made instantly, we need to use sour curd. But, make sure the curd is good. Some sour curd give bad odour, do not use it. It not only spoils the dish, it may upset the tummy also. Another aspect is the baking soda. I prefer using baking soda, one can also substitute with eno fruit salt.
Once the seasoning is made, I prefer adding a little buttermilk (regular) to it. I mix and pour this mixture once the dhokla is cut into pieces.
Let’s get to the recipe of Rava Dhokla:
Ingredients:
- 1 cup fine semolina
- 1 cup sour curd
- 1 teaspoon green chilli ginger paste
- 1 tablespoon fresh coriander
- salt
- 1/3 cup water
- 1/2 teaspoon baking soda
For the seasoning:
- 2 teaspoon oil
- 1/4 teaspoon mustard seed
- 1/2 teaspoon cumin
- 1 teaspoon sesame
- 1 green chilli
- curry leaves
Method:
- Make paste of ginger and green chilli.
- In a wide bowl, add semolina. Put curds to it. Add ginger-chilli paste, finely cut coriander and salt to it. Mix with some water. The consistency should be thick. Keep it aside for fifteen minutes.
- Put water in the steamer, grease the tin.
- Add baking soda to it. Mix and pour into the container.
- Keep it in the steamer for 10 -12 minutes.
- Once it is done, insert a knife and check it. If the knife comes out clean, it is done.
- Make seasoning.
- Cut the dhokla into squares after sometime. Pour the seasoning and serve it.
Take a tip:
- Fine semolina is used here.
- Sour curd should be preferably a day old that is kept outside.
- Keep it aside for 15 minutes.
- Eno may be used instead of baking soda.
- A tablespoon of buttermilk may be added into the seasoning before putting over the dhokla.
The other dhokla recipes that I have shared earlier are Corn Dhokla, Tri-colour dhokla and Oats Dhokla
Rawa Dhokla
Ingredients
Method
- Make paste of ginger and green chilli.
- In a wide bowl, add semolina. Put curds to it. Add ginger-chilli paste, finely cut coriander and salt to it. Mix with some water. The consistency should be moderately thick. Keep it aside for fifteen minutes.
- Put water in the steamer, grease the tin.
- Add baking soda to it. Mix and pour into the container.
- Keep it in the steamer for 10 -12 minutes.
- Once it is done, insert a knife and check it. If the knife comes out clean, it is done.
- Make seasoning.
- Cut the dhokla into squares after sometime. Pour the seasoning and serve it.
Notes
Sour curd should be preferably a day old that is kept outside.
Keep it aside for 15 minutes.
Eno may be used instead of baking soda.
A tablespoon of buttermilk may be added into the seasoning before putting over the dhokla.
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