Light and Spongy Rava Dhokla

Light and Spongy Rava Dhokla: Indian Semolina Cake is a popular savoury delight that hails from the vibrant state of Gujarat. Made from semolina (also known as sooji or rava) this is an iconic dish. It’s known for its light, spongy texture and tangy flavours. This dish holds a special place in my heart.

Growing up in India, Rava Dhokla was more than just a breakfast. It was a taste of nostalgia, a cherished part of mornings or after school filled with warmth and comfort.

Rava Dhokla, a soft and airy semolina cake, was a breakfast staple our household. Its preparation meant waking up to the delightful aroma of the batter fermenting, promising a delectable treat for the day. The nostalgic allure of dhokla is not just about its taste but the memories associated with it. Its unique tanginess mingled with the subtle sweetness of the semolina was a reminder of carefree childhood days and of the simple joys of life.

The recipe’s simplicity and its tantalising taste make it a favourite among those seeking an authentic experience. The dish’s soft, airy structure pairs exceptionally well with a variety of accompaniments, be it the traditional mint and coriander chutney, a fiery garlic chilli chutney, or even a tangy tamarind sauce. This dish, commonly prepared as a breakfast item or a tea-time snack, is a staple at celebratory gatherings or casual get-togethers. Here’s why you will love this delicious recipe.

Why You’ll Love This Recipe:

1. Flavourful and Tangy: Rave Dhokla offers a delightful balance of tanginess, infused with a hint of sweetness, thanks to the fermentation process and the use of ingredients like yogurt and lemon.
2. Light and Spongy: Its soft, spongy texture makes it a unique and pleasing snack that pairs wonderfully with chutneys or a side of hot masala tea.
3. Healthy Ingredients: Made predominantly from semolina (suji), Rave Dhokla is a healthier snack alternative. It’s steamed, not fried, and includes nutritious ingredients like yoghurt and tempering spices.

What is Dhokla?

Dhokla is a popular and savoury Indian snack originating from the state of Gujarat. It is a soft, spongy cake made primarily from fermented batter derived from rice, chickpea flour, or, more commonly, semolina (sooji or rava). The batter is usually seasoned with spices, such as turmeric, ginger, and sometimes green chillies, then steamed to create a light, fluffy texture.

This dish finds its place on breakfast tables, tea-time snack platters, or meal spreads. Its characteristic tangy and mildly sweet taste arises from the fermentation process. Chefs often garnish it with a tempering of mustard seeds, curry leaves, and sometimes sprinkle fresh coriander on top. It pairs exceptionally well with various chutneys or a side of tangy-sweet tamarind sauce, perfectly complementing its unique taste and texture.

Ingredients Used to Make Light and Spongy Rava Dhokla

For the Dhokla

• White Semolina Flour (Rava/Suji): To prepare this dish, you’ll require semolina or rava easily found in Indian grocery stores. Both fine and coarse variations work well for this recipe.
• Yogurt: Plain yogurt, whether reduced-fat or whole-milk, is suitable. It’s best not to use fat-free or Greek yogurt for this preparation.
• Ginger and Green Chilli: Grate the ginger and mince the green chillies to enhance the flavour.
• Spices: (Salt, Sugar & Asafoetida): You’ll need these powdered spices for seasoning the batter.
• ENO Fruit Salt: This ingredient aids in the batter’s rising, ensuring a soft and spongy texture for the dhokla.
• Water: Essential for creating the batter consistency.
• Oil: Any neutral-flavoured oil works well.

For the Tempering:

• Whole Spices: Mustard Seeds and White Sesame Seeds are essential for tempering.
• Curry Leaves: Fresh curry leaves add a lot of aroma and flavour to the tempering.
• Green Chilies: Slit green chilies add the needed spice. For a spicier dhokla, you can also add chopped green chilies.
• Fresh Coriander: add a fresh touch and a pop of colour to the prepared dish.

Step by Step Instruction to Make Light and Spongy Rava Dhokla

Preparation:

1. Mix the Batter: Combine rava or suji, yogurt, freshly grated ginger, minced green chilies, lemon juice, and salt in a large mixing bowl. Add 1/4 cup of water and thoroughly mix the batter. Let it rest for 20-25 minutes.
2. Prepare for Steaming: Grease the doughnut mould or the steaming pan with oil and set it aside. Preheat your steam oven or set up the steamer on the gas.
3. Steamer Setup: Cover the steamer and heat the stove to medium. Once the water boils (approximately 5-8 minutes), the steamer will be ready for use.
4. Add ENO and Finalise the Batter: After 25 minutes, add an additional 1/2 cup of water (total of 3/4 cup) and mix. Introduce ENO (fruit salt) to the batter. Gently combine the batter using a spatula until the ENO is fully incorporated. Notice the mixture becoming light and airy immediately. Be mindful not to overmix; maintain the batter’s consistency by working swiftly through these steps.

Steaming the Dhokla:

1. Prepare the Pan: Immediately transfer the batter into the greased moulds or pan. Sprinkle red chilli powder on top for added flavour.
2. Steaming Process: Place the pan over the steaming hot water and trivet in the steamer. Cover with a lid and steam for 15-20 minutes over medium heat. or put in the steam oven for 15 minutes.
3. Tempering (Tadka): In a small pan, heat oil. Add mustard seeds, sesame seeds, curry leaves, and green chilies. Sauté for about 20 seconds. Add 1/4 cup water, swirl gently, and evenly pour the prepared tadka over the steamed dhokla. Serve hot with coriander chutney.

Helpful Tips and Tricks to Make Light and Spongy Rava Dhokla

• Consistency Matters: Ensuring the batter consistency is crucial. It should be smooth, lump-free, and of pourable consistency, akin to pancake batter.
• Resting is key: Allowing the batter to rest properly, typically for 20-25 minutes, helps in achieving the characteristic lightness and tangy taste of Dhokla.
• After adding ENO steam the batter immediately to get the best results.
• Perfect Steaming: Steaming the batter evenly is essential. Use a well-greased tray or a greased steaming container, and steam until a toothpick inserted comes out clean.

More Indian Appetisers or Snack Recipes

1. Pinwheel Samosa with Puff Pastry
2. Kalmi Vada
3. Protein Idli
4. Stuffed Sago Fritters with Labneh

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Light and Spongy Rava Dhokla

Serves: 20 pieces Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

• 1 cup rava/suji (white Semolina), roasted
• 1 cup yoghurt
•  ¾ cup water
• 1 tsp ginger, grated
• 2 green chillies, minced
• 2 tsp lemon juice
• 1 tsp sugar
• salt to taste
• 1 tsp eno fruit salt
• 2 tbsp coriander leaves, chopped 

For the Tempering 

• 1 tbsp oil
• 1 tsp mustard seeds
•  ⅛ ts asafoetida
• 1 tsp sesame seeds
• 8-10 curry leaves
• 2 green chillies, slit 

method

1. Prepare Batter: In a large bowl, mix 1 cup semolina and 1 cup yogurt. Add ginger, green chilies, salt, sugar, lemon juice, and ¼ cup water. Whisk until well combined.

2. Let it Rest: Cover the bowl and let it sit for 20-25 minutes. Grease a pan for steaming.

3. Final Mix: After 25 minutes, add ½ cup more water (total  ¾  cup). Gently mix. Add 1 tsp ENO sprinkle a tsp of water on it. With a spatula mix the end in the batter with a light hand. The batter will become light and airy.

4. Steam Dhokla: Transfer the batter into the greased pan. Place it in a steamer and steam for 15-20 minutes.

5. Prepare Tadka (Tempering): In a small pan, heat 1 tbsp oil. Add mustard seeds, sesame seeds, curry leaves, and green chilies. Stir and add ¼ cup of  water. bring everything to a boil and remove from heat.

6. Check and Serve: To check if the dhokla is ready, insert a knife or cake tester– it should come out mostly clean. Remove the pan from the steamer, let it sit for 5 minutes, then invert it onto a plate. Pour the prepared tempering over the dhokla, cut into pieces, and serve hot. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!