Rava Dhokla | Suji ka Dhokla » Dassana’s Veg Recipes

Rava dhokla or Suji ka Dhokla is a delicate, fluffy, steamed savory cake constituted of rava (suji or semolina or cream of wheat) along with herbs, spices, white sesame seeds and topped with coconut and coriander leaves. For the leavening of the batter, fruit salt (eno) is used. Normally, this recipe is made with curd (yogurt) however right here I share a tasty vegan recipe made with lemon juice.

About This Rava Dhokla

This recipe I realized after I was working in a faculty. The instructor colleagues had been discussing on the way to make this recipe of rava dhokla. After they had been speaking, my thoughts was registering all the main points of this dish.

Once I went residence, I instructed my mother the entire technique and he or she made it the very subsequent day. It was hit in our residence and until immediately mother makes rava dhokla usually. The recipe which we’d make used curd (yogurt) or buttermilk.

However this suji ka dhokla recipe is made with lemon juice and water. This mix of lemon juice and water works like a appeal. You’ll not discover any distinction within the style of the rava dhokla made with yogurt and this one.

That is a simple, fast and scrumptious dhokla selection and doesn’t require fermentation. I’ve steamed the suji dhokla in an electrical cooker. A dhokla steamer or perhaps a stovetop stress cooker or Prompt pot or a saucepan additionally works effectively for steaming. You can too make it in a microwave.

I recommend utilizing eno or fruit salt to make the batter ethereal and light-weight. I don’t add baking soda as a leavening ingredient, since I don’t just like the soapy odour of it. Nevertheless, in case you can not get eno or fruit salt, then use baking soda as a substitute.

This can be a fast tasty snack possibility and goes greatest with coriander chutney or papaya sambharo or mint-coriander chutney or mint chutney or any inexperienced chutney of your selection.

Step-by-Step Information

Find out how to make Rava Dhokla

Making Batter

1. In a mixing bowl take the below-mentioned components and blend them completely with a spoon.

• 1 cup rava/semolina (use high-quality number of suji and never the coarser selection)
• ginger-chili paste (½ inch ginger + 1 inexperienced chili – crushed and made right into a paste in a mortar-pestle)
• 1 tablespoon or 1.25 tablespoon lemon juice
• ½ teaspoon sugar
• salt as required
• ½ cup water or as required.

Don’t add the fruit salt (eno) at this step. Preserve apart for 15 to twenty minutes. The batter needs to be barely thicker than the Idli Batter.

NOTE 1: Don’t make the batter skinny or very thick. As this may change the feel of the suji dhokla.

NOTE 2: Remember the fact that relying on the feel of your rava, you could want so as to add extra water.

2. Whereas the batter is resting and earlier than you add eno to the batter, put together your pans for steaming. First grease a steaming shallow pan with oil and put aside.

Subsequent in a pot or a saucepan take 2 cups of water. Place a small trivet within the saucepan contained in the water. Convey this water to a mild boil on medium warmth.

Then add 1 teaspoon eno or fruit salt. The addition of eno helps in leavening the batter and provides a delicate fluffy texture to the suji dhokla.

3. Stir briskly and be fast to combine. Be sure that the fruit salt is distributed evenly within the batter. Nevertheless, don’t overdo the blending as you don’t need the air bubbles to flee from the batter.

4. Shortly pour the batter into the ready greased pan. So earlier than you make the batter grease a steaming pan very effectively with oil as I’ve talked about above.

Steaming Suji Ka Dhokla

5. Unfold the batter within the pan with a spoon. Then shake the pan to even out the batter. Place the pan on the trivet on the saucepan.

You’ll be able to steam the rava dhokla combination utilizing a stovetop stress cooker, an electrical rice cooker or the Prompt Pot.

6. Cowl the saucepan or pan or steamer with a lid and steam for approx 15 to twenty minutes. I used an electrical steamer and steamed it for precisely 20 minutes.

Verify with a toothpick to see the doneness and if the toothpick comes out clear and there’s no sticky batter on it, then the rava dhokla is steamed effectively. Take away and permit to chill for five to six minutes.

Making Tempering

7. Right here you’ve 2 choices. You’ll be able to add the tempering combination on to the steamed pan containing the rava dhokla.

Or unmould the rava dhokla rigorously on a serving plate after which slice and mood the slices. You should utilize any of the strategies.

To arrange tempering for dhokla, warmth oil in a small pan. You should utilize peanut oil or any neutral-flavored oil.

8. First add the mustard seeds. Allow them to crackle.

9. Then add cumin seeds and permit them to splutter. Then add the asafoetida (hing), white sesame seeds and curry leaves and fry for some seconds.

Change off the warmth. Add 2 to three tablespoons of water to the tempering. Watch out because the oil is sizzling and including water would create a splurge. So add the water rigorously and from a secure distance.

10. Pour the tempering combination evenly over the sooji dhokla.

11. Prime with some chopped coriander leaves or freshly grated coconut. Slice and serve heat or cool with a facet chutney like inexperienced chutney or mint chutney or papapa chutney.

It makes for a light-weight and engaging night snack. It may also be packed as a snack in a tiffin field for youths.

Extra Dhokla Varieties To Strive!

Average • 20 minutes

Satvik – No Onion No Garlic

Chana Dal Dhokla | Traditional Gujarati Vati Dal Dhokla

Straightforward • 20 minutes

Vegan Recipes

Khaman Dhokla (Savory Gram Flour Cake)

Average • 8 hrs 25 minutes

Gluten Free Recipes

white dhokla | khatta dhokla

Average • 6 hrs 25 minutes

Vegan Recipes

moong dal dhokla

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This Rava Dhokla put up from the weblog archives first printed in September 2013 has been republished and up to date on 29 August 2021.