rava dhokla recipe | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla |
by Tarla Dalal
Added to 223 cookbooks
This recipe has been viewed 655523 times
rava dhokla recipe | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with 15 amazing images
To make instant rava dhokla mix suji, curds, green chilli paste with water, let them rest for half an hour and then steam the batter. The tempering added on top of the rava dhokla after it is cooked is the master stroke, as in the case of any dhokla recipe. It gives the semolina dhokla a fabulous aroma and special flavour.
This recipe does not require any fermenting time making Rava Dhokla (Suji Dhokla) an amazing option for quick breakfast or evening snack.
I would like to share some important tips to make the perfect no fermentation rava dhokla. 1. Just before steaming the Rava Dhokla (Suji Dhokla), add the fruit salt and 2 tsp of water. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongy, fluffy texture. 2. Pour the semolina dhokla batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Remember after adding the fruit salt, pour it immediately in the thali and don’t let the batter sit idle for long.
Serve suji dhokla with peppy green chutney to make a yummy snack.
Dhoklas are also a good accompaniment with Aamras, Puris and Karela Bateta Nu Shaak.
Enjoy rava dhokla | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with detailed step by step recipes and video.
For rava dhokla- Combine the semolina, curds, green chilli paste, 1 tbsp of oil, salt and 1½ cups of water in a deep bowl and whisk well. Cover with a lid and keep aside for 30 minutes.
- Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
- Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
- Steam in a steamer for 12 minutes. Keep aside.
- Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Pour the tempering over the rava dhokla, sprinkle the coriander evenly over it.
- Cool the rava dhokla slightly and cut into equal sized squares pieces.
- Serve the rava dhoklas immediately with green chutney.
Rava Dhokla Video by Tarla Dalal
Rava Dhokla, Semolina Dhokla, Suji Dhokla recipe with step by step photos
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To make Rava Dhokla ( Suji Dhokla), first take the semolina in a deep bowl.
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Add the curds to it. Curd helps in making Rava Dhokla ( Suji Dhokla) soft and gives a pleasant flavor.
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Add the green chilli paste. It provides a nice spice to the Rava Dhokla ( Suji Dhokla). Then add 1 tbsp of oil and salt to taste.
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- Add approximately 1½ cups of water in a deep bowl and whisk well. The quantity of water will vary according to the quality of the rava. Make sure that there are no lumps.
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Cover with a lid and keep aside for 30 minutes. This recipe does not require any fermenting time making Rava Dhokla ( Suji Dhokla) an amazing option for quick breakfast or evening snack.
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Just before steaming the Rava Dhokla ( Suji Dhokla), add the fruit salt and 2 tsp of water. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongey, fluffy texture.
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Pour the rava dhokla | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Remember after adding the fruit salt, pour it immediately in the thali & don’t let the batter sit idle for long.
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- Make sure water is bubbling in the steamer and then only put the thali to steam for 12 minutes.
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After 12 minutes, open the lid and check if Rava Dhokla ( Suji Dhokla) are cooked. To check whether semolina dhokla | instant rava dhokla | no fermentation rava dhokla | are steamed perfectly, insert a knife or toothpick in it and check if it comes out clean. If it does not, then steam for another 2-3 minutes. Keep aside.
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- For the suji dhokla tempering, heat the remaining 1 tbsp of oil in a small non-stick pan.
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- Once the oil is hot, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
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Pour the tempering over the Rava Dhokla ( Suji Dhokla) and spread it evenly.
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- Sprinkle the coriander evenly over it. You can also add freshly grated coconut if you wish to.
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Cool slightly, cut Rava Dhokla ( Semolina Dhokla) into squares pieces.
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Serve Rava Dhokla ( Semolina Dhokla) immediately with green chutney. For more Gujarati snack recipes, do check thepla, khandvi, patra.
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Like Rava Dhokla ( Suji Dhokla) then you may like moong dal dhokla. See detailed recipe of moong dal dhokla. Makes 4 servings.
Ingredients For The Moong Dal Dhokla Batter
3/4 cup yellow moong dal (split yellow gram)
1 tsp roughly chopped green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt
For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies
For The Garnish
1 tbsp finely chopped coriander (dhania)
1 tbsp grated coconut
For Serving With Moong Dal Dhokla
green chutney
Method For moong dal dhokla
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To make moong dal dhokla, soak the yellow moong dal in enough water for 30 minutes. Drain well.
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Combine the yellow moong dal and green chillies and blend in a mixer using ½ cup of water to make a paste of pouring consistency.
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Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
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Just before steaming, sprinkle fruit salt and mix lightly.
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Pour the batter into a greased 175 mm. (7”) diameter thali.
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Steam in a steamer for 10 to 12 minutes or till the dhokala is cooked. Keep aside.
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Heat the oil in a small non-stick pan and add the mustard seeds.
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When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
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Add the green chillies and sauté on a medium flame for 30 seconds.
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Pour the tempering over the prepared moong dal dhokla and spread it evenly.
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Sprinkle the coriander and coconut evenly on top.
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Cut the moong dal dhokla into pieces and serve hot with green chutney.
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Just before steaming the Rava Dhokla (Suji Dhokla), add the fruit salt and 2 tsp of water. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongy, fluffy texture.
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Pour the semolina dhokla batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Remember after adding the fruit salt, pour it immediately in the thali and don’t let the batter sit idle for long.
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Nutrient values (Abbrv) per serving
| Energy | 283 cal |
| Protein | 6.7 g |
| Carbohydrates | 40.7 g |
| Fiber | 0.2 g |
| Fat | 9.8 g |
| Cholesterol | 4 mg |
| Sodium | 16.3 mg |
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