Rava Dhokla (Suji Dhokla) is a soft, fluffy, steamed savory cake made from semolina (sooji), yogurt, spices, fruit salt like eno, and a tempering of mustard seeds, green chilies, curry leaves, and white sesame seeds.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Appetizer, Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup sooji/semolina/rava (fine variety)
  • 1 cup yogurt
  • 1/2 cup water (or add as needed)
  • 1 teaspoon ginger (grated)
  • 1 green chili (finely chopped, optional)
  • 1 tablespoon oil
  • 1 teaspoon eno fruit salt
  • salt (as needed)
  • 3/4 teaspoon sugar (optional)
  • 2 cups water (for steaming)

Tempering

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 green chilies (sliced lengthwise)
  • 1 stalk curry leaves
  • a pinch asafoetida
  • 1 teaspoon white sesame seeds
  • 1 teaspoon lime juice (optional)

Garnish

  • 2 tablespoons coriander leaves
  • 1-2 tablespoons fresh grated coconut (optional)

Method

Prepare Dhokla Batter

  1. In a mixing bowl, combine rava, yogurt, freshly grated ginger, green chilies, salt, sugar, oil, and water. Mix until you get a smooth and lump-free pourable batter. Let the mixture sit for 15 minutes to let the rava absorb the liquid.
  2. Meanwhile, Add 2 cups of water to the instant pot insert and turn on SAUTE (high), and let the water come to a boil.
  3. Also, grease a cake pan or steamer plate with oil or ghee.
  4. After 15 minutes, Add Eno fruit salt to the batter and mix quickly in one direction. Do not over-mix. The batter will become frothy and increase in volume at this stage.
  5. Immediately, Pour the batter into the greased pan, smooth the top with a spatula, and place the pan on the trivet.

Steaming Dhokla in Instant Pot

  1. Place the trivet along with the pan in the instant pot insert. Close the lid and keep it in the VENTING position and turn on the 'STEAM' mode for 15 minutes. Note: The timer on the instant pot does not work in the venting position, so you have to use a separate timer.
  2. After 15 minutes insert a knife or toothpick, if it comes out clean, then it's done. If not, then steam it for another 2-3 minutes.
  3. Remove the pan carefully, using tongs, and let it rests for 5 minutes so it is easier to cut.
  4. Run the sharp knife over the edges of the pan to loosen it. Next, place a plate over the top of the pan and turn it upside down, allowing the dhokla to easily come out. Then you can flip it over again onto another plate.
  5. Start by cutting the dhokla into equal diamonds or square shapes.

Prepare Tempering

  1. Heat oil in a pan, add mustard seeds and let them splutter. Then add green chilies and curry leaves. Sauté for a few seconds. Then add sesame seeds, and turn off the heat. Add 1 teaspoon of lime juice if preferred.
  2. Spread the tempering all over the dhokla.
  3. Garnish with chopped coriander leaves. Serve with tangy mint chutney!

Steaming Dhokla on the Stovetop

  1. Boil 2 cups of water in a steamer or a large pot. Place the trivet along with the pan in the steamer or pot and cover it with a lid. Steam for 12-15 minutes on medium heat or until a toothpick inserted in the center comes out clean.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.