Instant Rava Dhokla – Dhoklas made with semolina without fermentation.
Dhokla is a spongy, savoury snack from Gujarati cuisine. Traditionally, preparation of Dhokla involves fermentation of the gram flour batter. However there are various adaptations of the recipe where dhokla can be made with rice flour, green gram flour, rava etc with or without fermentation. Unlike the dhokla that requires hours of fermentation, the instant dhokla offers a short-cut method without compromising on the taste. Instant Dhokla is made using curds and leavening agents such as eno (fruit salt) or baking soda.
About Instant Rava Dhokla
Instant Rava Dhokla is made using semolina, curds and ginger chilly paste. A mixture is prepared using semolina, curds and ginger-chilly paste and is allowed to rest for 30 minutes. To this mixture, eno or baking soda is added and the consistency of the batter is adjusted by adding water. The mixture is then steamed for few minutes. Once the dhokla is cooked, it is cut into pieces and a tempering of oil, mustard seeds, sesame seeds, asafoetida, green chillies and curry leaves is poured over the dhokla. The tempering drizzled over the dhokla enhances its taste.
The absence of fermentation reduces the preparation time and dhoklas can be made on short notice. This recipe of dhokla is so simple that even a novice cook can make this snack. Two more instant dhokla recipes on this blog are oats dhokla and Palak dhokla.
Rava Dhokla can be enjoyed both as a snack or a breakfast dish. Its versatile enough to be served as a part of breakfast or during tea-time as a snack. In a traditional Gujarati thali, dhokla is often served as a farsan (snack) item.
It can be served with various accompaniments such as green churney, tamarind chutney, tomato ketchup etc.
List of ingredients to make Instant Rava Dhokla
Semolina (Rava) : Rava is the main ingredient of this dish, I have used the coarse variety of rava.
Curds : Curds add a tangy flavour to the dhoklas and also contribute to th light and airy texture of dhoklas.
Ginger green chilli paste: Ginger and green chilli paste elevates the taste of the dhoklas.
Eno (Fruit salt) : Eno imparts spongy texture to the dhoklas
For Tempering : oil, mustard seeds, sesame seeds, green chillies, hing, curry leaves
Step-wise recipe with pictures
In a mixing bowl, add semolina
Add ginger green chillies paste.
Mix well and keep aside for 30 minutes.
After 30 minutes, add salt. Add water as required to make a thick flowing batter. Add eno (fruit salt) and mix well.
Grease a plate with few drops of oil. Pour the dhokla batter on to the plate.
Place the plate in a steamer in which water is already boiling.Steam for 10 to 12 minutes. Once, cooked, remove the plate from the steamer.Sprnk le some red chilly powder over the steamed dhokla.
Cut into pieces.
For tempering heat 1 tbsp oil in a small pan. Ad mustard seeds, sesame seeds, asafoetida, green chillies (slit vertically) and curry leaves.
When they start spluttering , pour this over the dhokla.
Serve dhoklas with coriander-mint chutney.
Instant Rava Dhokla | Easy Sooji Dhokla
- 1 ½ cups of semolina (rava)
- 1 cup of curds
- 1 tbsp of crushed ginger and green chillies
- salt to taste
- 1 tsp of eno (fruit salt)
- 1 tsp oil a pinch of red chilli powder
- 1 tsp oil
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 3 to 4 green chillies, vertically slit
- few curry leaves
- a pinch of asafoetida (hing)
- In a mixing bowl, add semolina.
- Add curds and ginger-chill ipaste. Mix well.
- Keep aside to rest for 30 minutes.
- Afetr 30 minutes, add salt.
- Add water as required to make a thick flowing batter.
- Add 1 tsp oil and eno.
- Give it a quick mix.
- Grease a plate with few drops of oil.
- Pour the dhokla batter on the plate.
- Place the plate in a steamer in which water is already boiling.
- Cover the steamer and steam for 10 to 12 minutes.
- Once cooked, remove the plate from the steamer.
- Sprinkle a pinch of red chilli powder on steamed dhokla.
- Cut the dhokla into pieces.
- For tempering, heat 1 tbsp oil in a small pan.
- Add mustard seeds, sesame seeds, asafoetida, green chillies and curry leaves,
- When the ingredients start spluttering, pour the tempering over the steamed dhoklas.
- Served dhoklas with coriander-mint chutney.
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