Rava Dhokla Recipe

Making dhokla is a very tedious and cumbersome task. It requires a lot of time and hard work. But it is not the same with this instant rava dhokla recipe. As the name suggests, it is made from rava or sooji or semolina. The procedure is pretty similar to that of making a dhokla which involves making the batter, steaming it and finally the tempering. But the steps are much easier and faster and the outcome is very delicious, fluffy dhokla that would surely melt in your mouth. So without any further due let’s get started with the recipe.

Also Read: How to Make: Chana Dal Dhokla

Ingredients:

• Fine semolina/sooji/rava- 2 cups
• Ginger chilli paste- ½ tsp.
• Water- 1 cup
• Oil- 1 tsp.
• Sugar- ½ tsp.
• Turmeric- a pinch
• Lemon juice- 1 tbsp.
• Eno- 1 tsp.
• Salt- as per taste
• For the tempering:
• Mustard seeds- ½ tsp.
• Cumin seeds- ½ tsp.
• Sesame seeds- 1 tsp.
• Curry leaves- 8-10
• Asafoetida/hing- a pinch
• Water-2-3 tbsp.
• Oil- ½ tbsp.

Procedure:

1.  In a bowl add the semolina, ginger chilli paste, water, oil, sugar, turmeric powder, lemon juice and the salt.
2.  Mix all the ingredients really well and keep it aside. Let the batter rest for at least 15-20 minutes.
3.  While the batter is resting add 4 cups of water to the steamer and turn on the flame.
4.  Oil the pan in which you are going to make the dhokla. Grease it really well from all the sides as this will ensure that the dhokla will come out clean and without any hassle.
5.  When the dhokla has rested add the eno to the dhokla and quickly mix it. You don’t want the air bubbles to escape.
6.  Transfer the prepared batter to the greased pan, level the dhokla with the help of a spoon.
7.  Place the pan in the steamer and cook the dhokla covered in the steamer for about 18-20 minutes.
8.  After the time lapse, insert a toothpick in the centre of the dhokla to check if it is cooked. If the toothpick comes out clean the dhokla is ready.
9.  Remove the dhokla pan from the steamer and let it cool for 5-6 minutes.
10.  In a small pan, heat ½ tbsp. oil. Add the mustard seeds to hot oil and let it crackle.
11.  Then add the cumin seeds and fry them a little.
12.  Now put in the sesame seeds, asafoetida and curry leaves. Cook for a few seconds and then turn off the flame.
13.  Add the water to the tempering carefully as it may splatter.
14.  Now pour the tempering over the dhokla.
15.  Slice the dhokla into squares and serve with coriander or coconut chutney.

Image Source: blogspot

Also Read: How to Make: Khatta Dhokla