Rava Dhokla, Semolina Dhokla, Suji Dhokla

Rava Dhokla Video by Tarla Dalal

1. To make Rava Dhokla ( Suji Dhokla), first take the semolina in a deep bowl.
   
2. Add the curds to it. Curd helps in making Rava Dhokla ( Suji Dhokla) soft and gives a pleasant flavor.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. Make sure water is bubbling in the steamer and then only put the thali to steam for 12 minutes.
   
9. 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.
   

1. For the suji dhokla tempering, heat the remaining 1 tbsp of oil in a small non-stick pan.
   
2. Once the oil is hot, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
   
3. Pour the tempering over the Rava Dhokla ( Suji Dhokla) and spread it evenly.
   
4. Sprinkle the coriander evenly over it. You can also add freshly grated coconut if you wish to.
   
5. Cool slightly, cut Rava Dhokla ( Semolina Dhokla) into squares pieces.
6. Serve Rava Dhokla ( Semolina Dhokla) immediately with green chutney. For more Gujarati snack recipes, do check thepla, khandvi, patra.
   

1. 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
   1. To make moong dal dhokla, soak the yellow moong dal in enough water for 30 minutes. Drain well.
   2. 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.
   3. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
   4. Just before steaming, sprinkle fruit salt and mix lightly.
   5. Pour the batter into a greased 175 mm. (7”) diameter thali.
   6. Steam in a steamer for 10 to 12 minutes or till the dhokala is cooked. Keep aside.
   7. Heat the oil in a small non-stick pan and add the mustard seeds.
   8. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
   9. Add the green chillies and sauté on a medium flame for 30 seconds.
   10. Pour the tempering over the prepared moong dal dhokla and spread it evenly.
   11. Sprinkle the coriander and coconut evenly on top.
   12. Cut the moong dal dhokla into pieces and serve hot with green chutney.