Soft and spongy Instant Rava Dhokla is a steamed savory cake made in a jiffy with semolina (sooji) and aromatic spices. A perfect tea-time snack that is light on the tummy and tastes amazing!
Do you want to join me in for a delicious and mouth-watering tea-time delight? Instant Rava Dhokla
It’s almost mid-afternoon here and is time for a snack-break. Everyone needs a quick snack break to keep them going throughout the day and what could be better than a freshly made Instant Rava Dhokla. Yummy….right? 🙂
There are certain foods that everyone finds irresistible but for me its my all-time favorite Dhokla. Perfect-cut dhokla cubes topped with a spicy tempering, gives this classic dish a rich hit of flavor that will surely impress everyone on the table.
Dhokla a popular Indian snack originates from the Indian state of Gujarat (western state of India). Among many variations of dhokla, the two most popular ones are – Khaman (made with chickpea flour) and the other one is Rava dhokla (made with semolina). Both the varieties are equally relished and can be prepared in less than 30 minutes. It’s quick, simple and makes a great snack for tiffin recipe!
Now onto the recipe!
This Instant rawa dhokla is pretty similar to the already shared Khaman dhokla recipe. It requires –
An easy one-bowl recipe where you combine all the ingredients in a bowl, mix and steam as directed. If you don’t have a liking for ginger or green chilies, feel free to leave that out, this will not harm the recipe.
Though it’s an quick and instant make, you will still love its soft and spongy texture. It’s sooooo good and tastes incredible – sweet and sour at the same time. It tastes sour because of the flavor imparted by its main ingredient – sour curd. That’s why, Rawa dhokla is also referred to as khatta (sour) dhokla.
Important tips and suggestions for a perfect Instant rava dhokla recipe!
Hands down – eno gives the best results.
Baking soda can be used as an alternative to eno but end results may vary.
Other substitute to eno = citric acid + lemon juice + water +curd + 1 teaspoon of cream of tartar + 3-4 hours of fermentation. Results will not be the same as shown above but dhokla will turn out to be light and moist.
This is a make-ahead recipe. Simply steam the dhokla ahead of time, add tempering and set it aside. When ready to serve, warm it up in a microwave and serve hot with chutney of your choice.
An excellent and healthy snack for your mid-afternoon cravings! This recipe is a keeper and it’s so good that your family and guests will just love it.
Do give this amazing Instant Rava Dhokla a try. If you happen to make this recipe then share your pics with me @facebook or tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you and would love to see your yummy pictures!
2tablespoonOil (divided 1 tablespoon for batter + 1 tablespoon to grease the bowl)
3/4cupsLukewarm Water (adjust accordingly)
Apinch ofHing/ Asafoetida
3-4pieces ofGreen chillies
10-12leaves ofCurry leaves
CHANGE SERVING SIZE: PEOPLE
Assemble ingredients. Make sure the curd you are using is sour, it helps a lot with the flavor and texture of the dhokla.
Roast sooji until light brown in color. Set it aside to cool.
Transfer sooji to a mixing bowl.
Add all of the above mentioned ingredients (listed under DHOKLA) to the bowl leaving out eno,1 tablespoon oil and water. You can skip citric acid if the curd is sour. Add only 1 tablespoon oil and save the rest 1 tablespoon to grease the bowl. Use 1 teaspoon lemon juice ONLY if the curd is not sour otherwise use 1/2 teaspoon.
Mix until everything is well incorporated.
Pour in water and make the batter. Add water accordingly. You may need a little less depending on the consistency for the curd. Batter should be of thick dropping consistency.
Let the batter rest for 15 minutes. Adjust salt before adding eno.
To steam dhokla, heat water in a pan. Once the water starts boiling, add eno to the sooji-curd mixture.
Beat it well. Batter will become all bubbly. Do not overmix the mix.
Grease a bowl.
Pour batter into this greased bowl.
Steam right away. Do not let the batter sit after adding eno. Carefully place the greased-bowl-with-dhokla-batter in the pan with boiling water. Cover it with a lid and steam for 20-22 minutes or until the inserted knife or toothpick comes out clean.
Remove from heat and allow it to rest for a while.
Take a greased butter knife and run it around the bowl to loosen dhokla from the sides of the pan. Carefully flip the bowl on to a plate. Light and airy dhokla all ready for tempering.
Heat oil in a pan. Add hing and mustard seeds. Once they start to crackle, add curry leaves and chilies.
Pour this tempering over the cooked dhokla.
Cut into cubes and serve hot with the chutney of your choice.
This dhokla can be made-ahead of time and later warmed to suit your preferences.