If you are a fan of instant recipes, then this recipe for the Instant Rava Dhokla is a must-try. This rava delicacy is nutritious and ready to devour in 30 minutes. An impressive addition to your party table or an excellent tiffin snack for your little ones, this Instant Sooji Dhokla needs no fermentation or soaking, or grinding.
It also makes a perfect tea-time snack that is light on the tummy and tastes fantastic!
Nothing is comparable to a quick and easy breakfast idea on a busy morning or a laid-back afternoon. Agree? So, here I bring a simple and easy snack recipe that is instant, healthy, and amazingly delicious.
This is Rawa Dhokla, a savory steamed semolina cake that is incredibly soft and amazingly delicious!
Easy to cook with simple pantry staples, this delicious savory cake is the best party appetizer or finger food for picnics.
This makes it a quick recipe and savior on a hectic day. The traditional method of making dhoklas includes grinding the rice and lentils and then fermenting them for 8- 12 hours.
But this version of rawa dhoklas can be cooked and relished instantly without compromising the taste.
Making these blissfully tasty steamed cakes includes mixing up the ingredients and steaming them to perfection.
Also known as khatta (sour) dhokla, these steamed cakes pair well with coriander-mint or tamarind chutney.
What is Dhokla
Dhokla is a steamed savory cake with a soft and fluffy texture. Originally from the traditional cuisine of Gujrat, a western state of India, this dish is immensely popular across the country.
The two most popular variations are the Khaman Dhokla and the Rawa Dhokla, where the former is prepared after fermenting the ingredients. The latter is an instant version that uses Eno as the leavening agent.
Dhokla is made from chickpeas, lentils, and/or semolina as the main ingredients and flavored with ginger and chilies. Tempered with mustard seeds, curry leaves, and red chilies for additional flavor after steaming, this snack is served with tamarind or mint/ coriander chutney.
This delicacy is relished during breakfast or as a snack at any time of the day.
What is Instant Rawa Dhokla
Rawa Dhokla is a steamed savory cake made from rawa/ sooji or semolina. This is the instant version of the traditional Khaman Dhokla, as it doesn’t require soaking or fermenting.
Sour curd and lemon juice are added for a tangy flavor that is characteristic of Rawa Dhokla.
A tempering of asafoetida, mustard seeds, green chilies, and curry leaves infuses the authentic flavors of the spices and renders the recipe lip-smackingly delicious.
Reasons You’ll ♡ Instant Rawa Dhokla
This recipe for Rava dhokla is a life-saver on busy mornings and a perfect tiffin snack for kiddos. Besides this, you will love this recipe as it is —
- Soft, fluffy, and perfectly moist
- Very easy to make
- Takes a few common ingredients
- Utterly tasty and healthy snack
- Easily digestible
- Scalable according to the requirement, and
Besides this, Instant Rava Dhokla also makes a perfect make-ahead recipe that can be served to guests the following day.
Instant Rawa Dhokla Ingredient List
Rawa / Sooji/ Semolina — This recipe uses rawa or rava as the primary ingredient that gives structure and flavor to the dish. Both coarse and fine rawa can be used for this instant sooji dhokla recipe, but I prefer coarse rawa for its grainy texture and fluffiness.
Curd — Sour curd imparts a nice tart flavor and rich texture to the Instant Rava Dhokla recipe. It is an essential ingredient of the recipe that cannot be neglected.
Ginger paste — Added to the recipe makes the dhoklas spicier and more flavourful.
Green Chillies — These are added to the batter to make the dhoklas hot and spicier.
Lemon Juice — It brings a fresh tanginess to the Instant Rawa dhokla recipe.
Oil — To temper the dhoklas, grease the bowl and add to the batter.
Eno — Used as the leavening agent in the recipe that helps the dhoklas turn perfectly soft and fluffy.
Mustard seeds — These are used for tempering the dhoklas. These lend the Khatta Dhokla a uniquely delectable pungency that takes the recipe to another level.
Hing/ asafoetida — Added for flavor and health reasons. Besides its taste, it also helps properly digest the dhoklas.
Curry leaves — Added for their flavor and aroma. These are used in the recipe while tempering, which is the last step of its preparation.
Sooji Dhokla Recipe Tips and Variations
Coarse rawa for best-textured dhoklas — Coarse rava/ sooji yields a grainy-textured dhokla, which we aim at.
If using fine rawa — Fine rawa soaks less water than its coarse counterpart. Therefore, depending on the texture of the rawa, you may have to adjust the water.
Can skip curd — You can skip adding curd to the Instant Rava dhokla recipe if you want. However, you will miss the tang of the typical Gujarati Dhokla.
Consistency of the batter is the key — The key to soft and fluffy Sooji dhokla is the consistency of the batter. The right consistency of the batter yields the best-textured dhoklas. The consistency should be neither too dense nor too flowy. It should resemble the flowing consistency of the cake batter. Any change in the batter other than this will change the texture of the dhokla. To reach the desired consistency, add water slowly and keep whisking to avoid any lump formation.
Resting for 15 mins essential — Always ensure that the batter is set to rest for at least 15 minutes before adding Eno. This resting time will help rava to properly soak in the moisture from the curd and become soft. A soft batter will produce fluffy dhoklas.
Use Eno sachet — When making the dhoklas, mix Eno to each batch of the batter separately so that it remains fresh and helps the batter rise in the best way. If you add the Eno all at once, the first batch will turn out best, while the rest of the batches will produce flat and hard dhoklas because, by the time it is their turn, the Eno would have lost its effervescent properties.
Do not add Eno to the dry mix — Eno is a fruit salt containing baking soda, citric acid, and salt, which is responsible for making the dhoklas super soft and fluffy with its effervescent properties. If Eno is added to the dry mix, it will not react properly with the batter and will end up in flat dhoklas.
Refrain from over-mixing the batter — After adding the Eno (fruit salt), just give the mix a few whisks, as over-mixing will bring adverse results. A well-blended and whisked batter (not over-mixed) will yield soft and fluffy dhoklas. The fluffier the batter, the fluffier the dhoklas.
Baking soda can substitute Eno — You can replace Eno with baking soda, but I always prefer Eno over baking soda as it yields excellent results. You get softer and fluffier Dhoklas with Eno.
Another substitute for Eno — Best Dhoklas is produced using Eno as the leavening agent. However, there are other substitutes for Eno as well. Citric acid+ lemon juice+ water+ curd+ 1 teaspoon of cream of tartar added as the leavening agents bring similar results. However, the batter will need at least 3 to 4 hours of fermentation, but the Dhoklas will be light, moist, and delicious.
Instantly steam after adding Eno — Do not wait once the Eno is added to the batter. Steam the batter right away. Keep the steamer or the Instant Pot insert ready (whichever you choose for steaming), and cook the batter immediately. If allowed to sit over the counter, it will lose its fizziness, and the Instant rava dhoklas will not turn spongy and fluffy.
Steam over medium heat — Steaming the dhoklas over medium heat will ensure thorough cooking. If cooked over high heat, the dhoklas will rise faster but remain uncooked from the inside.
Keep the spice level to your comfort — This Instant Rava dhokla is moderately spiced. Feel free to adjust the spice level to your liking. You may skip the chilies if you are not a fan or want to make them kid-friendly.
Reasons for the varying thickness of the dhoklas — I have steamed this delicious recipe for Khatta Dhokla on a 6.5-inch round plate. Refer to the picture for the exact thickness of the dhokla. If made in an 8-inch pan or more significantly, the thickness of the dhokla will vary. The cooking time of the dhokla will vary depending on its thickness.
Tempering for flavor and aesthetics — Tempering the dhoklas is an essential part of the entire process as it elevates the dish’s taste, aroma, and aesthetics, so do not skip it. You can keep it simple by just adding mustard seeds, curry leaves, and green chilies. When topped with the tempering, the Instant Rawa dhoklas look completely irresistible.
Let me know what you think!
Enjoy this excellent and healthy snack for your mid-afternoon cravings – these rawa dhoklas are sure to win your heart and set your taste buds craving for another plateful.
This recipe is a keeper; even the novice would love to make these savory steamed cakes.
Should you make this Instant Rava dhokla recipe, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
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Follow the step-by-step instructions below to make the best Sooji Khatta Dhokla Recipe
In a heavy-bottomed pan, dry roast sooji on a low flame for a couple of minutes. Make sure the flame is on medium-low. Cook sooji until it is light brown, stirring continuously. Once cooked, set it aside to cool.
Transfer the cooled sooji to a mixing bowl.
Add sour curd, citric acid, sugar, ginger paste, green chilies, and salt to the bowl.
Pour in water and make the batter. Add water accordingly. You may need a little less, depending on the consistency of the curd. The batter should be of thick-dropping consistency. Mix until everything is well incorporated.
Cover and let the dhokla batter rest for 15 minutes. (Read tips above)
Meanwhile, grease the bowl with oil. Greasing it properly ensures an easy slide-out of dhokla when unmolding. Set it aside.
To steam dhokla, heat water in a pan.
Once the water starts boiling, add eno.
Add lemon juice too to the sooji-curd mixture.
It will start to sizzle.
Beat it well.
The batter will become bubbly. Do not overmix the mix.
Pour batter into this greased bowl.
Steam right away. Do not let the batter sit after adding eno. Carefully place the greased bowl-with-dhokla-batter in the pan with boiling water. Cover it with a lid and steam for 20-22 minutes or until the inserted knife or toothpick comes out clean.
Remove from heat and allow it to rest for a while.
Take a greased butter knife and run it around the bowl to loosen dhokla from the sides of the pan. Carefully flip the bowl onto a plate. Light and airy dhokla is ready for tempering.
Heat oil in a pan. Add hing and mustard seeds. Once they start to crackle, add curry leaves and chilies.
Pour this tempering over the cooked dhokla. Cut into cubes and serve hot with the chutney of your choice.
Frequently Asked Questions
Can I make this Rava dhokla ahead of time?
Yes, you can make this rava dhokla ahead of time and store it for up to 3 days in the refrigerator, well-wrapped in the cling sheet. But remember to cut it into pieces or add tempering only when ready to serve.
When needed, warm it in the microwave for a few seconds, cut it into squares, add the tempering, and serve hot with chutney!
Can I make a big batch of this delicious Khatta Dhokla?
You can indeed make a big batch for your upcoming party or get-together by easily doubling or tripling the recipe. Refer to the recipe card for the same.
Can I make It Gluten-free?
The main ingredient of this recipe, sooji/ rawa (cream of wheat), is unsuitable for people allergic to gluten diets. If you are looking for a gluten-free option, you can replace the regular sooji with Idli rava, which is entirely gluten-free.
Can I make this dhokla in the microwave?
This instant sooji ka dhokla is made using a pan and steamer. However, you can also cook it in a microwave. To cook in a microwave –
- Mix the batter as shown in the recipe and pour the batter into a microwave-safe bowl.
- Now, set the power on high and cook for 4 minutes. After the cooking time lapses, insert a toothpick to check if it is done.
- If it is still uncooked, microwave for another 3- 4 minutes until done.
- Enjoy the fluffy and delicious dhoklas.
How can I store these delicious rava dhoklas?
You can comfortably store this rava dhokla in the refrigerator for 2- 3 days in an air-tight container.
When ready to eat, reheat in the microwave for 40- 50 seconds or until warm. Do not overheat while warming; it will dry out and become chewy.
Calories: 137kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 61.1mg | Calcium: 35mg | Iron: 0.9mg