I like making Rava Dhokla when I want something light, fluffy, and comforting without spending too much time in the kitchen. This steamed savory cake made with semolina and yogurt has a soft texture and gentle spice that always feels satisfying. I often serve it as a snack, breakfast, or simple appetizer with green chutney.
Why You’ll Love This Recipe
I love this recipe because it is quick and dependable, even without fermentation. I enjoy how the batter comes together easily using everyday ingredients, and steaming gives me consistently soft and airy dhokla. I also like that it can be made ahead and reheated without losing its texture.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup coarse rava (sooji or semolina)
1 cup plain yogurt
¾ cup water
1 teaspoon grated fresh ginger
1 teaspoon finely chopped green chilies
1¼ teaspoons salt
¼ teaspoon baking soda
1 teaspoon lemon juice
for tempering
1½ tablespoons oil
1 teaspoon mustard seeds
⅛ teaspoon asafoetida (hing), optional
1 teaspoon sesame seeds
2 green chilies, slit
10 to 12 curry leaves
for garnish
¼ cup finely chopped fresh cilantro
Directions
I begin by adding the rava, yogurt, water, ginger, green chilies, and salt to a mixing bowl. I mix everything well, cover the bowl, and let the batter rest for about 20 minutes so the rava softens.
While the batter rests, I prepare my steamer or Instant Pot by adding water and heating it so it is ready before steaming. I lightly grease a 7½-inch pan with oil.
After resting, I add the baking soda and lemon juice to the batter and gently mix. I immediately pour the batter into the greased pan and place it in the steamer. I steam the dhokla until it is fully cooked and a knife inserted in the center comes out clean.
Once done, I carefully remove the pan, loosen the edges with a knife, and invert the dhokla onto a plate. I cut it into small squares.
For the tempering, I heat oil in a small pan and add mustard seeds. Once they start popping, I turn the heat low and add asafoetida, sesame seeds, green chilies, and curry leaves. I cook this briefly and then pour it evenly over the cut dhokla. I finish by sprinkling chopped cilantro on top.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 10 minutes, with 20 minutes of resting time.
Steaming takes around 15 to 20 minutes.
The total time is approximately 50 minutes.
Variations
I sometimes replace baking soda with 1 teaspoon of fruit salt for a lighter texture.
I like adding finely chopped spinach or grated carrots for extra color and nutrition.
When I want a milder version, I reduce or skip the green chilies.
Storage/Reheating
I store leftover Rava Dhokla in an airtight container in the refrigerator for up to 2 days. When reheating, I microwave it for about 30 seconds or lightly steam it until warm.
FAQs
Can I make Rava Dhokla without a steamer?
I use a deep pot with a trivet and a tight lid, and it works well as long as the water is boiling before steaming.
Why did my dhokla turn out dense?
I have found that steaming immediately after adding baking soda and keeping the batter at a pourable consistency helps prevent dense dhokla.
Can I make this recipe vegan?
I substitute regular yogurt with plain non-dairy yogurt and get good results.
Can I prepare the batter ahead of time?
I prepare the batter in advance, but I always add baking soda just before steaming.
Can I freeze Rava Dhokla?
I freeze it for up to two months, making sure it is well wrapped to maintain texture.
Conclusion
I enjoy making Rava Dhokla because it is simple, reliable, and always delicious. Whether I serve it as a snack, breakfast, or appetizer, it brings comfort and flavor with minimal effort, making it a recipe I return to often.
A soft and fluffy steamed savory cake made with semolina (rava), yogurt, and simple spices. Rava Dhokla is a quick, comforting Indian snack or breakfast that’s light, flavorful, and easy to make.
Ingredients
1 cup coarse rava (sooji or semolina)
1 cup plain yogurt
¾ cup water
1 teaspoon grated fresh ginger
1 teaspoon finely chopped green chilies
1¼ teaspoons salt
¼ teaspoon baking soda
1 teaspoon lemon juice
For tempering:
1½ tablespoons oil
1 teaspoon mustard seeds
⅛ teaspoon asafoetida (hing), optional
1 teaspoon sesame seeds
2 green chilies, slit
10 to 12 curry leaves
For garnish:
¼ cup finely chopped fresh cilantro
Instructions
In a mixing bowl, combine rava, yogurt, water, ginger, green chilies, and salt. Mix well and let rest for 20 minutes.
Prepare a steamer with water and grease a 7½-inch round pan with oil.
After resting, stir in baking soda and lemon juice. Mix gently and immediately pour the batter into the greased pan.
Place the pan in the steamer and steam for 15–20 minutes, or until a knife inserted comes out clean.
Remove from steamer, loosen edges, and invert onto a plate. Cut into squares.
For tempering, heat oil in a small pan. Add mustard seeds. Once they pop, reduce heat and add hing, sesame seeds, green chilies, and curry leaves. Sauté briefly.
Pour the tempering over the dhokla squares and garnish with chopped cilantro.
Notes
Use fruit salt (like Eno) instead of baking soda for extra fluffiness.
Add grated carrots or chopped spinach for a nutritious twist.
Make it vegan by using plain non-dairy yogurt.
Steam immediately after adding baking soda to maintain texture.
Reheat by steaming lightly or microwaving briefly.
