Rava Dhokla

Rava Dhokla are fluffy and soft, savory semolina cakes that are lightly spiced with ginger, green chilies, and an earthy tempering of black mustard seeds and sesame seeds. Served with fresh cilantro-mint chutney, Rava Dhokla is a great make-ahead snack or appetizer.

rava dhokla garnished with sesame seeds and cilantro

A popular Gujarati dish, Dhokla is a steamed savory cake that is made with a few variations and flavors like Rava Dhokla, Khaman Dhokla, Dal Dhokla, etc. This recipe uses semolina also known as Rava or Sooji/Suji, hence the name Rava Dhokla or Sooji Dhokla. This Instant Rava Dhokla is made without fermenting the batter. It is also known as White Dhokla or Khatta Dhokla.

Traditionally, Rava Dhokla is steamed in a steamer or stove-top pressure cooker without a whistle. This dhokla recipe works great using the steam function on the Instant Pot Pressure Cooker.

Unlike other Instant Pot recipes, this recipe works well with the pressure release handle to the venting position that allows the dhokla to rise and steam to a perfectly fluffy and soft texture. And if you do not have an Instant Pot, I have also included instructions on how to steam using the traditional stovetop method.

Ingredients

  • Sooji – coarse semolina sold in Indian grocery stores works best for this recipe, making the dhokla fluffy and soft.
  • Yogurt – Plain full-fat yogurt or low-fat yogurt adds the perfect tanginess and soft texture
  • Ginger and green chili paste – fresh ginger paste and green chili paste add perfect heat and aroma to the dhokla. If you don’t have Indian green chilies, you can also use jalapeno or serrano peppers instead or skip the chilies altogether for a non-spicy dhokla
  • Tempering – sesame seeds, mustard seeds, curry leaves, and whole green chilies add an earthy aroma and crunch to the dhoklas
ingredients to make rava dhokla

How to Make Rava Dhokla

Make the Batter

  • Add sooji, yogurt, water, ginger, chilies, and salt to a mixing bowl. Mix well, cover, and keep aside for 20 minutes
photos one and two showing how to make rava dhokla batter

Prepare the Instant Pot and pan for steaming dhokla

  • Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. PRO TIP – Heating up the water before placing the batter in the Instant Pot will make sure that the batter starts cooking soon after you have closed the Instant Pot lid, resulting in light and airy dhoklas. Make sure to do this about 5 minutes before you are ready to place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot of water to evaporate so just be careful not to do it for too long
  • Grease a 7-½ inch stainless steel bowl with cooking oil or spray

Steam the dhokla

  • Add baking soda and mix well. Quickly pour the batter into the greased bowl. Place the bowl on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process quickly after the baking soda is added
  • Close the Instant Pot lid with the pressure valve to venting. Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: The timer function does not work with Steam/Venting, so an external timer is needed
  • Once the timer goes off, Press Cancel and allow 5 to 10 minutes of natural pressure release, then open the Instant Pot
photos three and four showing prepared dhokla batter
photos five and six showing steaming dhokla

Make the Tempering

  • In a small pot heat oil. Add mustard seeds and allow them to pop. Turn the heat off once the seeds start popping. Add asafoetida, sesame seeds, green chilies, and curry leaves, and cook for 30 seconds. Reserve the tadka.

Cut and Garnish

  • Using heat-resistant mitts, carefully take out the dhokla bowl from the Instant Pot. Run a knife around the edges so the dhokla can be easily removed on a plate. Cut into small 1 to 2-inch squares
  • Pour the reserved tadka and spread it all over with a spoon. Garnish with cilantro.
photos seven and eight showing tempering for tadka
photos nine and ten showing cut dhokla with tempering and garnished with cilantro

Serving

Serve with Dhokla with cilantro chutney and chai for breakfast or with ginger lemonade for an afternoon snack.

Store any leftover dhoklas refrigerated. Microwave for 30 seconds to warm up.

How to Steam Dhokla on Stovetop

  1. Make the batter using the steps above and grease a stainless steel bowl with oil. 
  2. Use a pot that is large enough to fit the bowl leaving some room on the sides so that it’s not too snug. Add 2 to 3 cups of water to the large pot and bring it to a boil.
  3. Once the water starts to boil, add baking soda and lemon juice to the batter and mix well.
  4. Pour the batter into the greased bowl and carefully place the bowl over the trivet in the large pot.
  5. Cook covered for 15-20 mins on medium heat or until the knife inserted comes out clean. Take the dhokla out and allow it to cool down for 5 to 10 minutes.
  6. Cut into a small square and garnish with reserved tadka and cilantro

Tips

  • Use coarse rava available in Indian grocery stores.
  • Make sure the batter is not too thick, it should have the same consistency as Idli or cake batter.
  • Preheat water in the Instant Pot and start the steaming dhokla quickly after adding the baking soda to the batter.
  • You can also use 1 teaspoon of fruit salt/Eno instead of baking soda.
  • Do not over-mix after adding Eno or baking soda and start the steaming process right away.

Recipe Video