Rava Dhokla | Steamed Savoury Semolina Cake

Wednesday, June 27, 2012

I have always been a huge fan of Dhoklas ever since my Bombay days .. Even though, Dhokla is a traditional Gujarati snack, it is equally popular in Bombay & are a staple in most takeaway places in the city.

I never bothered to look for a recipe back then, because Mum made lovely Dhoklas or even easier, it was always available at the nearest takeaway. What I didn't know is that there are several variations to this like Khaman, Nylon Khaman, Dhokla, Rava Dhokla, Khatta Dhokla, Instant Dhokla & what not .. Another important fact that I was unaware of all these years is that Khaman & Dhokla are NOT the same & there is nothing known as 'Khaman Dhokla' which is what Khaman is referred as, all over the country. Perhaps, a Gujarati would be able to explain this better


I came across a recipe for Rava Dhoklas which uses semolina instead of gram flour. They turned out very fluffy & super soft .. I really don't know, if this is how it is traditionally made, but then, I am in love with this :-)

Makes about 35 Dhoklas

You Will Need:
  • 2 cups fine Semolina
  • 2 tbsp Gram Flour/Besan
  • 1 cup fresh yogurt
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 3 tsp green chilli paste
  • 1 tsp ginger paste
  • 2 tsp cooking oil
  • 2 tsp sugar
  • 2 tsp Eno Fruit Salt
  • Salt as per taste
  • Juice of 1 lemon
  • Additional 2 tsp sugar

To Temper
  • 1 tbsp cooking oil
  • 2 tsp mustard seeds
  • 1/4 cup chopped coriander
  • 1/4 cup fresh grated coconut

How To:

In a large bowl, add semolina, Besan, turmeric, sugar, salt. green chilli & ginger paste & cooking oil. Add yogurt & mix well. Slowly add water & mix well to form a smooth batter. See to it that no lumps are formed. Allow this batter to rest for about 5 mins.

Meanwhile, fill a stramer with about 1.5-2 inches of water & bring it to a boil. Grease a shallow metal dish with cooking oil & set aside

Just before pouring the batter into the metal dish, add Eno & whisk well. The mixture rises & doubles in volume. Pour the batter into the metal dish. Gently place into the steamer. Cover & steam cook for about 15-20 mins. Insert a toothpick in the center. if it comes out clean, then your Dhoklas are done. Remove from heat & Allow them to cool slightly

Meanwhile, heat a tbsp of cooking oil & splutter mustard seeds. In a small bowl, take about less than 1/4 a cup of water. Add juice of  one lemon, & about a tsp of sugar. Mix well & allow the sugar to dissolve. Add spluttered mustard seeds along with oil to this & mix well. Pour this evenly over steamed dhoklas before you add the garnishing. Let the Dhokla soak in it for a while. This helps in keeping the Dhoklas moist. Cut the dhoklas into neat squares & garnish with fresh coconut & tons of chopped coriander. Serve with Coriander & Mint Chutney

This works great as a starter & since they are eaten at room temprature, they work great for potluck lunch/dinner & for picnics too

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