In this recipe, I will show you how to quickly make rava dhokla. Sooji dhokla or rava dhokla is a special veg snack recipe loved by all. It is very similar to a Khaman dhokla although a khaman is made from gram flour (besan) whereas, a rava dhokla is made from semolina (Rava).

I have used Eno fruit salt in this recipe as the fermenting agent. It helps perfectly with the fermentation process and does not leave any foul smell, unlike baking soda. But, you can use baking soda as well because they both work the same.

A similar recipe, Rava idli or oats idli can also be made using the same ingredients as this suji dhokla recipe. These are very simple to make, and also very healthy.

Chickpea flour is hard to get digested by our stomachs. So I now prefer the suji ka dhokla recipe over khaman. Have to keep my stomach happy, right!!

You can serve this instant sooji dhokla recipe with grated coconut or with coconut chutney, sweet tamarind chutney, or mint-coriander chutney.

The recipe with detailed ingredients and steps is provided in the recipe card below. You can also print this recipe from the button provided on the recipe card for later reference.

Breakfast Recipes to Try

1. Rava Idli

2. Rava Cake

3. Sooji Cheela

4. Rava Upma

5. Kachhi Dabeli Recipe

Sooji Dhokla | Rava Dhokla Recipe

To make this quick sooji dhokla recipe, you would need,

• Fine Rava (Semolina)
• Water
• Ginger Paste
• Chili Paste
• Oil
• Nimbu Phool (Citric Acid)
• Turmeric Powder
• Eno Fruit Salt
• Salt
• Oil
• Mustard Seeds
• Cumin Seeds
• Curry Leaves
• Asafoetida (Hing)
• Coriander Leaves
• Coconut

Steps to Prepare your Quick Sooji Dhokla

– First, grease a plate or pan with oil in which you will steam the sooji dhokla and keep it aside.

– Take a large mixing bowl and add the rava, salt, ginger and green chilli paste, oil, nimbu Phool, turmeric powder, and 1 cup water and mix them well.

– Keep it aside for 25 to 30 minutes so that the rava becomes soft.

– The consistency of the batter should be like an Idli batter (neither too thin nor too thick). If you think the batter is very thick, you can add little water while mixing to get a perfect consistency.

– Now, take the steamer and add 2 to 3 cups of water and switch on the flame to medium.

– Once the water becomes hot, add 1 teaspoon of Eno fruit salt to the batter and mix it again. You will see that the batter has become airy and very light.

– Don’t over-mix the batter because the air in the batter is very important for the dhoklas to steam properly. Pour this batter into the greased plate and then place the plate inside the steamer.

– Close the lid, keep the flame on medium and let it steam for 20 to 25 minutes.

– Using a toothpick, check if the batter is cooked properly or not. Insert the toothpick into the batter. If the toothpick comes out dry, then your dhokla is ready. Otherwise, keep the batter on the steam for couple more minutes.

– Now, remove the pan and keep it aside to cool down.

– Now, add all the ingredients from the (For Tempering) section into a kadhai. Switch on the flame and let the mustard seeds crackle. Then switch off the flame and pour it into the ready dhoklas.

– Using a knife. Cut 1-inch pieces and serve them hot with coconut, tamarind, or mint-coriander chutney.

Rava Dhokla | Sooji Dhokla

How to Make Homemade Rava Dhokla

Amit Roy

This is a Gujarati cuisine that can be consumed on breakfast or evening snacks. It is also best for a quick lunch box recipe.

Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Snacks

Cuisine Gujarati

Servings 2 people

Ingredients

  

• 2 cups Fine Rava (Semolina)
• 1 cup Water
• ½ inch Ginger Paste
• ¼ tsp Chili Paste
• 1 tsp Oil
• ½ tsp Nimbu Phool (Citric Acid)
• 1 pinch Turmeric Powder
• 1 tsp Eno Fruit Salt
• Salt as required

For Tempering

• 1 tbsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 6 Curry Leaves
• a pinch Asafoetida (Hing)
• 2 tbsp Coriander Leaves
• 2 tbsp Coconut grated

Instructions

 

• First, grease a plate or pan with oil in which you will steam the dhokla and keep it aside.
• Take a large mixing bowl. Add the semolina (rava), salt, ginger paste, and green chilli paste, oil, nimbu phool, turmeric powder, 1 cup water and mix them well.
• Keep it aside for 25 to 30 minutes so that the rava becomes soft.
• The consistency of the batter should be like an Idli batter (neither too thin, nor too thick). If you think the batter is very thick, you can little water, while stirring the batter until you get the perfect consistency
• Now, add 2 to 3 cups of water into the steamer and switch on the flame on medium.
• As soon as the water becomes hot, add 1 teaspoon Eno fruit salt into the batter and mix it. You will see that the batter rises up slightly and has become airy and light.
• Don’t over mix the batter. The air in the batter is very important for the dhoklas to steam properly.
• Pour this batter into the greased plate and place the plate inside the steamer.

  Keep the flame on medium and let it steam for 20 to 25 minutes.
• Using a toothpick, check if the batter is cooked properly or not. Insert the toothpick into the batter. If the toothpick comes out dry, then your dhokla is ready. Otherwise, keep the batter on the steam for couple more minutes.
• Now, remove the pan and keep it aside to cool down.
• In the meanwhile, take a kadhai, add all the ingredients from (For Tempering) section.
• Once the mustard seeds crackle, switch off the flame and pour it into the ready dhoklas.
• Using a knife, to cut 1-inch pieces, and serve them hot with coconut, tamarind chutney, and mint-coriander chutney.

Notes

• If you don’t have ENO fruit salt, then you can use 1 teaspoon of baking soda.
• Instead of Nimbu phool, you can also use lemon juice and sugar. Add it to the batter with the other ingredients.
• You can add cumin seeds along with ginger and chili paste into the batter to enhance the taste.

Keyword rava dhokla, soji na dhokla, sooji dhokla