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Steamed Rava Dhokla garnished with coriander and mustard seeds

Classic Rava Dhokla

This classic Rava Dhokla recipe delivers a soft, spongy, and flavorful steamed savory cake, perfect as a snack or light meal. It's a popular Gujarati dish made from semolina and yogurt, lightly spiced and tempered with aromatic ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • large bowl
  • small pan
  • dhokla plate or shallow, heat-safe dish
  • steamer
  • cutting board

Ingredients
  

For the Batter

  • 1 cup Rava (semolina), fine variety
  • 1 cup plain yogurt (dahi), preferably slightly sour
  • ¼ cup water or as needed to adjust consistency
  • 1-inch ginger, grated
  • 2-3 green chilies, finely chopped adjust to your spice preference
  • Salt to taste
  • ½ teaspoon sugar optional, balances the tang
  • 1 teaspoon Eno fruit salt (green packet) OR ½ teaspoon baking soda + 1 tablespoon lemon juice

For the Tempering (Tadka) – Part 1 (for the batter)

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • A pinch asafoetida (hing)
  • 5-6 curry leaves

For the Tempering (Tadka) – Part 2 (for garnish)

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon white sesame seeds (til)
  • 5-6 curry leaves
  • 1-2 green chilies, slit lengthwise
  • 2 tablespoons chopped fresh coriander leaves, for garnish
  • 2 tablespoons grated fresh coconut, for garnish optional

Instructions
 

Batter Preparation

  • Combine rava, yogurt, ginger, chilies, salt, and sugar in a bowl, then add water to create a thick, pourable batter.
  • Cover and let the batter rest for 20-30 minutes to allow the semolina to swell.

Steamer Setup

  • Lightly grease a dhokla plate or heat-safe dish and set up your steamer with 2-3 cups of boiling water.

First Tempering & Leavening

  • Heat oil in a pan, splutter mustard seeds, then add asafoetida and curry leaves; sauté briefly before adding to the rested batter and mixing well.
  • Just before steaming, add Eno fruit salt (or baking soda and lemon juice) to the batter and mix gently until frothy.

Steaming & Cooling

  • Pour the frothed batter into the greased plate, tap gently, then place in the preheated steamer.
  • Steam for 15-20 minutes on medium heat until a toothpick inserted into the center comes out clean.
  • Remove from steamer, cool for 5-10 minutes, then invert onto a cutting board and cut into pieces.

Final Tempering & Garnish

  • In a small pan, heat oil, splutter mustard seeds, then add sesame seeds, curry leaves, and slit green chilies, sautéing until fragrant.
  • Pour the hot tempering over the dhokla pieces, garnish with coriander and coconut, and serve immediately.

Notes

For extra fluffiness, ensure your yogurt is slightly sour. Do not overmix the batter after adding the leavening agent, as this can lead to a dense dhokla. Enjoy this traditional Indian snack with your favorite chutney!