This is truly the ultimate Rava Dhokla( Sooji Dhokla) form you’ll ever try! Made with simple closet masses, this fumed savory cutlet turns out irresistibly soft, spongy, and impeccably wettish every single time. It has just the right hint of tang, making it an absolute treat for your taste kids. Whether you’re new to Indian cuisine or a seasoned home cook, this reliable system will guide you through the process with ease.
Unlike traditional besan dhokla, this sooji- grounded interpretation offers a lighter texture and hastily fix time, making it perfect for breakfast, tea- time snacks, or indeed as a light regale. In this form, you will discover not only the step- by- step instructions but also all the essential tips and tricks — from achieving the ideal batter thickness to using the correct storming fashion — that insure your dhoklas rise beautifully and stay soft for hours.
Plus, you’ll learn how to make a succulent tempered beating with mustard seeds, green chilies, curry leaves, and sesame seeds that adds an redundant subcaste of flavor and texture. Garnish with fresh coriander and tattered coconut for that authentic Gujarati touch.
Say farewell to dry or thick dhoklas — formerly you try this interpretation, it’s bound to come a chief in your kitchen!
What Is Rava Dhokla?
- Rava dhokla is a steamed Gujarati nibble made with rava (semolina), acrid yogurt, green chilies and treating. It is eaten as such or with a plunging of green chutney.
- Traditionally, dhokla batter requires drenching dal-rice, pounding and maturing. The matured batter is steamed. Maturation makes the dhokla delicate and light.
- To make this moment form of rava dhokla, we are utilizing ENO natural product salt to get an moment rise in the batter. Instantly, this batter is steamed to accomplish the same delicate and light surface.
- nce it is steamed, treating is made with mustard seeds, green chilies and curry clears out and sprinkled over the steamed dhokla.
Kid-Friendly: Decrease the number of green chilies if kids can’t endure the fiery taste. Most kids would like this in their lunch box or nibble box.
Taste: It has a slight tang from acrid yogurt and lemon juice. Of course, it is not the same as you get from aging. But we are duplicating the acrid taste here.
Texture: These rava dhokla are super delicate, light and cushy with a sodden surface.
The Thickness Of Rava Dhokla
- At domestic, we favor more slender dhokla (less than a half-inch thick). You can see the thickness in underneath pic.
- Khaman dhokla assumes to be thick and tall, but khatta dhokla or idada assume to be on the more slender side.
- Thick dhokla feels dry as you chew no matter how delicate and wet you’ve made. You feel like drinking more water and you’ll get bloated. Believe me on this! So continuously keep your rava dhokla on the more slender side.
🧾 Ingredient Notes
Here is a pic of the fixings you’ll require to make rava dhokla recipe.
For Batter:
- Semolina (Sooji or Rava): Utilize fine semolina. Not the coarse one, that is utilized for upma.
- Ginger, Green chili paste: I prescribe smashing them in mortar and pestle. Or utilize a damp jostle of your flavor processor.
- Sugar: To adjust the acridity of yogurt and lemon.
- Sour Yogurt: Make beyond any doubt that yogurt is acrid something else dhokla will taste flat.
- How to make your yogurt acrid? Evacuate the required sum of yogurt in a bowl from the fridge. Keep that bowl (secured) on the kitchen counter for 7-10 hours. Less hours if the temp of the kitchen is tall like in summer. More hours if it’s winter.
- Oil: It makes dhokla wet from the inside.
- Lime or Lemon juice: Increment the sum if your yogurt is not sour.
- ENO fruit salt: Effectively accessible in Indian basic supply stores. Instep, you can utilize heating pop but ENO gives the best texture.
For Treating: You’ll require oil, mustard seeds, opening green chilies and curry clears out. A few individuals like to include sesame seeds as well.
👩🍳 How To Make Rava Dhokla? (Stepwise Pics)
1, 2) Take fine semolina, ginger-chili paste, salt, sugar, acrid yogurt and water in a huge bowl. Whisk everything well until you get a smooth batter.
3) Cover it and let it rest for 30 minutes. Amid this resting time, semolina will douse up a few fluid and the batter gets to be thick.
PREP: When resting time is around to be done, prep the steamer. Include a glassful or two of water to the steamer and bring it to a bubble. Oil the dhokla plate with oil and keep it prepared.
4, 5) After resting time, include oil and lemon juice. Blend well.
6) Partition the batter into two bowls.
Why partition the batter into two bowls? This recipe makes two plate (~11 inches distance across) of lean (less than ½ inch) of rava dhokla. After including ENO to the batter, it ought to be steamed right absent. And we are steaming one plate at a time, so we include ENO to half of the batter and steam. Rehash the same with another bowl of batter once the to begin with clump is done. If your steamer can hold two plate together at that point no require to partition them into two bowls.
7) Include ½ teaspoon ENO to the one bowl only.
8) Mix and blend in one heading as it were. The batter will foam up and gets to be light.
9) Quickly pour the batter into the lubed plate.
10) Sprinkle smashed dark pepper over the batter.
11) Put the plate into the steamer and steam on medium warm for 9-10 minutes. Check the doneness by embeddings a toothpick or a cut and it ought to come out nearly clean.
12) Expel the plate and let it cool down for 2-3 minutes and at that point cut into jewel (or square) pieces utilizing a sharp cut. Steam the remaining batter additionally by including, and blending the ENO.
13) To make the treating, warm the oil in a little tadka pan on medium warm. Once hot include mustard seeds and let them splutter.
14) Include curry takes off and opening green chilies. Sear for 30 seconds and turn off the stove.
15) Pour the tadka over the steamed rava dhokla utilizing a spoon.
16) Expel the dhokla utilizing a level spatula to a plate and serve.
💭 Expert Tips To Make BEST Rava Dhokla
- At slightest 30 minutes of resting time is a must. So semolina gets sufficient to splash up a few fluid and gets to be delicate. That comes about in delicate and cushy rava dhokla.
- After including ENO, do not hold up, work rapidly. As before long as you include ENO to the batter, it ought to be steamed right absent. So continuously make beyond any doubt that water is stewing in your steamer and the dhokla plate is lubed some time recently including ENO to the batter.
- Do not dump all the ENO into the batter at once. Include ENO to sufficient parcel of batter for 1 clump (1 dhokla plate) as it were.
- Do not overmix after including ENO. Fair blend in one heading until the batter is equally foam up.
🥣 Storage Instructions
- You can accessibly store leftover rava dhokla in the refrigerator for over to 2 to 3 days. Make sure to place the pieces in an watertight vessel to retain their humidity and help them from drying out or absorbing other odors from the fridge.
- When ready to serve again, simply overheat the asked portion in a microwave oven. Warm it up for about 30 to 40 seconds — just until it’s hotted through. Be conservative not to heat, as inordinate heating can beget the dhokla to lose its soft, spongy texture, making it resilient or leathery. For stylish results, you may sprinkle a many drops of water over the dhokla before microwaving to help maintain its humidity.
🍽 Serving Ideas For Rava Dhokla
- Ideal for Breakfast or Snack Time: Rava dhokla is a versatile dish that can be enjoyed at any time of the day. It makes for a quick and satisfying breakfast or an afternoon snack. Thanks to its light and fluffy texture, it doesn’t need any accompaniment — that’s exactly how we prefer it at home. Just steam, temper, and enjoy it fresh and warm!
- Serve with Flavorful Accompaniments (Optional): While rava dhokla tastes delightful on its own, you can elevate the experience by serving it with zesty green chutney, spicy dry garlic chutney, or traditional methia masala for an added punch. These sides enhance the flavors and provide a more indulgent snack experience, especially when entertaining guests.
- As Part of a Full Indian Meal, Rava dhokla isn’t limited to standalone snacking. You can serve it as a farsaan, which is a savory snack item often included in a traditional Gujarati or Indian thali. It pairs wonderfully with dal, sabzi, rice, roti, and other staples, making your meal more festive and complete.
