Rava dhokla recipe – Instant Sooji Dhokla Recipe
Rawa dhokla is an instant version of traditional Guajarati dhokla recipe. It is authentically prepared with chickpea flour but this recipe of semolina dhokla can be made instantly without any hustle and bustle. Rawa dhokla is made with semolina, curd, lemon, eno fruit salt and few more Indian spices.
Rawa dhokla tastes as delicious as chickpea flour dhokla. It turns out as spongy and juicy as the dhokla purchased from market. Prepare this finger-licking dhokla for your family. They will love it for sure! So, try out this semolina dhokla recipe with easy to follow step-by-step instructions.
Directions
Getting ready:
Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it. Cover and let it simmer. So that steam gets generated inside it.
Grease a plate with some oil for making dhokla.
Making:
In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.
Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.
Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.
Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.
Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.
After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly. Let the dhokla cool down for a while and then take out the plate from the vessel.
After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it. Cut the dhokla into square shape or any desired shape or size.
For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.
Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.
Serving:
Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.
Suggestions
- Don’t whisk the batter too much after adding eno fruit salt. If you will whisk it too much than the air bubbles will get destroyed and the dhokla will not become spongy.
- Semolina – 1 cup
- Curd – 1 cup
- Green coriander – 1 small bowl (finely chopped)
- Lemon – 1 small size (take its juice)
- Ginger – 1 inch baton (grated) or 1 tsp paste
- Green chilly – 1 (finely chopped) and 2 vertically halved
- Salt – ½ tsp or to taste
- Turmeric powder – 2-3 pinches
- Oil – 2-3 tbsp
- Red mustard seeds – ½ tsp
- Sesame seeds – 1 tsp
- Eno fruit salt – ½ tsp
- Whisk the curd until it becomes smooth.
- Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it.
- Cover and let it simmer. So that steam gets generated inside it.
- Grease a plate with some oil for making dhokla.
- In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely.
- Whisk both semolina and curd together with the spatula until it becomes smooth in texture.
- Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture.
- Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.
- Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well.
- Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.
- Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy.
- Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.
- Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand.
- Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.
- After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly.
- Let the dhokla cool down for a while and then take out the plate from the vessel.
- After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it.
- Cut the dhokla into square shape or any desired shape or size.
- For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds.
- Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.
- Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.
- Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.