Authentic Rava Dhokla Recipe- Steamed Semolina Cakes with Ginger & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Rava Dhokla Recipe – Steamed Semolina Cakes with Ginger & Curry Leaves

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Indian markets and my nani’s (grandmother’s) kitchen. This fluffy, slightly sweet, and wonderfully savory steamed cake is a Gujarati staple, and honestly, one of my all-time favorite snacks. It’s light, healthy-ish, and incredibly satisfying. I first made this recipe myself when I moved away from home and desperately missed the flavors of my childhood. It took a few tries to get it just right, but now I’m excited to share my version with you! This Rava Dhokla recipe is easy to follow, even if you’re new to Indian cooking, and the results are seriously delicious.

Why You’ll Love This Recipe

This Rava Dhokla recipe is a winner for so many reasons! It’s quick to prepare – the batter comes together in minutes. Steaming makes it a healthier option than frying. The combination of ginger, green chilies, and curry leaves is just chef’s kiss. Plus, it’s a fantastic make-ahead snack or appetizer.

Ingredients

Here’s what you’ll need to create this delightful Rava Dhokla:

• 1 cup Rava/Sooji/Semolina
• 1 cup Curd
• 1-1 ¼ tsp Ginger-green chilli paste
• ¼ cup Grated carrot
• 2 tsp Lemon Juice
• ¼ cup Water
• ½ tsp Sugar
• As needed Salt
• 1 tsp Oil (for greasing)
• 1 tbsp Oil
• ½ tsp Mustard seeds
• A pinch Hing/Asafoetida
• 1 tbsp Water (for tempering)
• 1 ¼ tsp Eno fruit salt (plain or lemon flavor)
• 1 tsp Mustard seeds (for seasoning)
• 2 tsp White sesame seeds
• Few Curry leaves
• 2 tbsp Water (for seasoning)
• Fresh grated coconut (for garnish)
• Finely chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Rava/Sooji/Semolina Varieties: You can use fine, medium, or coarse rava. I prefer fine rava for a softer dhokla, but medium works well too. (Approx. 1 cup = 150g)
• The Role of Curd in Dhokla: Curd (yogurt) is key for that lovely tang and fluffy texture. Make sure it’s not too sour! Room temperature curd works best.
• Ginger-Green Chilli Paste: Adjusting the Spice: This is where you can customize the heat. I usually use 1 tsp for a mild kick, but feel free to add more if you like it spicy.
• Understanding Hing/Asafoetida: Hing has a strong, pungent smell, but it adds a wonderful savory depth to the dhokla. A little goes a long way! If you’re sensitive to the smell, you can use a tiny pinch.
• Eno Fruit Salt: Choosing the Right Kind: Eno is the secret ingredient for that airy texture. Plain or lemon flavor both work great. Don’t substitute with baking soda – it won’t give you the same result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a tray (around 7×9 inches) with oil and set it aside. This prevents the dhokla from sticking.
2. In a large bowl, combine the rava, curd, ginger-green chilli paste, turmeric, lemon juice, grated carrot, salt, sugar, and water. Mix well until you have a smooth batter.
3. Now, let the batter rest for 40-45 minutes. This allows the rava to absorb the moisture and develop a good texture. You’ll notice it thickens up a bit.
4. While the batter rests, let’s prepare the tempering. Heat 1 tbsp of oil in a small pan. Add ½ tsp mustard seeds and a pinch of hing. Once the mustard seeds splutter, turn off the heat and carefully add 1 tbsp of water. Pour this tempering into the batter and mix well.
5. Bring water in a steamer to a boil. This is crucial – the water needs to be boiling before you add the batter.
6. Just before steaming, add the Eno fruit salt to the batter. Gently mix it in – don’t overmix! You’ll see the batter become light and frothy.
7. Immediately transfer the batter to the greased tray.
8. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the dhokla to cool slightly before carefully inverting it onto a plate.
10. Once cooled, cut the dhokla into pieces.

Expert Tips

• Don’t overmix the batter after adding the Eno. Gentle is key!
• Make sure your steamer is hot before adding the batter.
• If you don’t have a lid for your steamer, cover the tray with a clean kitchen towel to prevent water droplets from falling onto the dhokla.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rava Dhokla: Substitute the curd with plant-based yogurt.
• Gluten-Free Considerations: Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting Spice Levels: My friend, Priya, loves her dhokla fiery. She adds a finely chopped green chilli directly to the batter!
• Festival Adaptations (e.g., Janmashtami): During Janmashtami, my family loves to add a pinch of cardamom to the batter for a fragrant twist.

Serving Suggestions

Dhokla is best served warm or at room temperature. It’s traditionally enjoyed with green chutney (mint-coriander chutney is a classic!), but you can also serve it with tamarind chutney or even a dollop of yogurt. A sprinkle of sev (crispy chickpea noodles) adds a nice crunch.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer before serving.

FAQs

Let’s answer some common questions!

• What type of rava works best for dhokla? Fine rava generally gives the softest texture, but medium rava works well too.
• Can I use yogurt instead of curd? Yes, plain yogurt can be used as a substitute for curd.
• Can I make the batter ahead of time? You can prepare the batter up to a few hours in advance, but add the Eno fruit salt just before steaming.
• What if I don’t have a steamer? You can use a large pot with a tight-fitting lid and a trivet or heat-proof bowl to elevate the tray above the boiling water.
• How can I prevent the dhokla from becoming too dense? Don’t overmix the batter, especially after adding the Eno.
• What is the purpose of adding water to the tempering? The water helps to distribute the flavor of the mustard seeds and hing evenly throughout the batter.
• Can I add other vegetables to the dhokla batter? Absolutely! Grated zucchini, beetroot, or spinach are all great additions.