Rava Besan Dhokla Recipe
Rava Besan Dhokla Recipe, a famous Gujarati snack, is now not restricted to Gujarati families only; but is popular and loved by everyone all over India.
Traditionally, the dhokla was prepared with rice and chana dal taken in a particular ratio, soaked, ground to a paste, and kept overnight for fermentation. Green chiles, fresh coriander, ginger, and baking soda or Eno are added, steamed, tempered with a few spices, and finally garnished with fresh coconut and coriander leaves.
These rava besan dhoklas, are often eaten with fried green chilies and coriander peanut chutney.
Khaman is mistaken for the dhoklas, but both are different. The Khaman Dhokla, is prepared from only gram flour or besan. It is very light, fluffy, and light in color. It is slightly sweeter than the dhoklas. Baking soda is the main ingredient used to make khaman. The seasoning includes spices and a good amount of water; pour over the khaman, making it spongy and porous.
An easy snack to cook, light in eating, and quick to digest. This rava besan dhokla recipe is the perfect snack for breakfast as the main course, side dish, or snack with evening tea.
Different dhoklas with various ingredients, pulses, or lentils in various ratios or combinations; are prepared. Some of the popular dhoklas are – Khatta Dhokla, Sandwich Dhokla, Rava Dhokla, Besan Dhokla, Khaman Dhokla, and Mixed Dal Dhokla.
Today, I share a combination of Rava (suji) and besan (gram flour). This Rava Besan Dhokla Recipe is an easy and quick recipe prepared in 10 minutes if the batter is ready. A soft, spongy, and healthy snack goes well any time of the day. You can make them yellow or white with this recipe, as per choice. You can also sprinkle some red chili powder if you like spicy.
Make this Rava Besan Dhokla recipe or Suji Besan Dhokla and keep them in the fridge to enjoy for a few days. You can eat this rava besan dhokla in a few variations. Enjoy them hot with green mint or peanut chutney, or enjoy fried.
You can also change this rava besan dhokla recipe and enjoy them as vagharela dhokla; take a pan, add little oil, mustard seeds, green chilies, and a little asafoetida. Saute for a minute. Add dhoklas and saute for a few minutes, garnish with fresh coriander leaves, and serve hot with chutney or peanut oil.
This Rava Besan Dhokla Recipe is an instant recipe, perfect for traveling, kids’ tiffin, or a side dish with any meal. Follow the step- by step photos and instructions, and even beginners will be able to make this Rava Besan Dhokla recipe at home.
I am a massive fan of this Rava Besan Dhokla Recipe, and once in two weeks, I make them at home. Do try this Besan Rava Dhokla Recipe, and let me know your views in the comments section below:
Khaman Dhokla Recipe and White Rava Dhokla Recipe are already available on my website; click here for the complete recipe with tips. For Rava Besan Dhokla Recipe in Hindi, you can watch the video with subtitles.
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Table of Contents
Recipe Video
Recipe Card
Rava Besan Dhokla Recipe (Updated)
Ingredients
- 2 cups Semolina
- 3 tbsp Gram Flour
- 4 tbsp Yogurt
- 3 to 4 Green Chilies finely chopped
- 1 inch Ginger grated
- ¼ tsp Turmeric Powder
- Salt (नमक)
- 1 tsp Sugar
- Juice of one lemon
- 1 cup Water
- 2 tbsp Oil
- ½ tsp Mustard Seeds
- ¼ tsp Asafoetida
- ½ cup Fresh Coriander
- 1 tsp ENO
Instructions
- In a mixing bowl, add 2 cups of Semolina, 4 tbsp of yogurt, 3 tbsp of gram flour, 3 to 4 chopped green chilies, 1-inch grated ginger, ¼ tsp of turmeric powder, 1 tsp of sugar, salt, juice of one lemon and mix all the ingredients well.
- Whisk and add 1 cup of water in batches. Whisk for a few minutes.
- Clear the sides, cover, and rest for 30 minutes.
- After 30 minutes, mix it well again. Add 2 tbsp of water and whisk well.Tip* – Semolina absorbs more water, can add water if required.
- If the batter is thick, add 2 tbsp of water and whisk for 5 minutesTip*- Don't add too much water at a time; the batter will be light and fluffy after whisking. Check and add water.
- The batter should be a medium pouring consistency (neither thick nor thin).
- For tempering – Add 2 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and let the seeds crackle. Now ¼ tsp of asafoetida and mix it well.
- Add the tempered mixture to the batter and mix it well. Add ½ cup of fresh coriander leaves and mix all the ingredients well again.
- Add enough water into a large pan, and place a ring in the pan. Place a greased plate over the ring and let it steam for 5 minutes.
- Add 1 tsp of ENO; to the batter and a few tbsp of water, and mix the batter quickly in one direction.
- Immediately transfer the batter to the greased plate, cover, and steam for 10 to 15 minutes on a medium flame. Tip* – Sprinkle some red chili powder over the batter; if you like spicy dhokla.
- After 10 to 15 minutes, insert a knife to check if the dhokla is ready. Knife should come out clean, else cover and cook for a few more minutes.
- Place the dhokla plate over the board or kitchen platform and let it cool for 10 minutes. Cut in the desired shape and size.
- Enjoy soft, spongy and porous dhokla with green peanut or mint chutney.
Notes
- For measurement, in this recipe 200 ml cup used.
- After resting the batter, don’t add too much water at a time. Whisk for some time, and if required, add water.
- You can make white dhokla from the same batter; Add tempering over the dhoklas instead of the batter.
How to make Rava Besan Dhokla Recipe at home Step by Step Photos
- In a mixing bowl, add 2 cups of Semolina, 4 tbsp of yogurt, 3 tbsp of gram flour, 3 to 4 chopped green chilies, 1-inch grated ginger, ¼ tsp of turmeric powder, 1 tsp of sugar, salt, juice of one lemon and mix all the ingredients well.
- Whisk and add 1 cup of water in batches. Whisk for a few minutes.
- Clear the sides, cover, and rest for 30 minutes.
- After 30 minutes, mix it well again. Add 2 tbsp of water and whisk well. Tip* – Semolina absorbs more water, can add water if required.
- If the batter is thick, add 2 tbsp of water and whisk for 5 minutes. Tip*- Don’t add too much water at a time; the batter will be light and fluffy after whisking. Check and add water.
- The batter should be a medium pouring consistency (neither thick nor thin).
- For tempering – Add 2 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and let the seeds crackle. Now ¼ tsp of asafoetida and mix it well.
- Add the tempered mixture to the batter and mix it well. Add ½ cup of fresh coriander leaves and mix all the ingredients well once again.
- Add enough water into a large pan, and place a ring in the pan. Place a greased plate over the ring and let it steam for 5 minutes.
- Add 1 tsp of ENO; to the batter and a few tbsp of water, and mix the batter quickly in one direction.
- Immediately transfer the batter to the greased plate, cover, and steam for 10 to 15 minutes on a medium flame. Tip* – Sprinkle some red chili powder over the batter; if you like spicy dhokla.
- After 10 to 15 minutes, insert a knife to check if the dhokla is ready. A knife should come out clean, else cover and cook for a few more minutes.
- Place the dhokla plate over the board or kitchen platform and let it cool for 10 minutes. Cut in the desired shape and size.
- Enjoy soft, spongy and porous dhokla with green peanut or mint chutney.
Notes
- For measurement, in this recipe 200 ml cup used.
- After resting the batter, don’t add too much water at a time. Whisk for some time, and if required, add water.
- You can make white dhokla from the same batter; Add tempering over the dhoklas instead of the batter.
FAQS
How to make Rava Besan Dhokla at home?
– In a mixing bowl, add 2 cups of Semolina, 4 tbsp of yogurt, 3 tbsp of gram flour, 3 to 4 chopped green chilies, 1-inch grated ginger, ¼ tsp of turmeric powder, 1 tsp of sugar, salt, juice of one lemon and mix all the ingredients well
– Whisk and add 1 cup of water in batches. Whisk for a few minutes. Cover and rest for 30 minutes
– After 30 minutes, mix it well again. Add 2 to 4 tbsp of water and whisk for 5 minutes
– The batter should be medium pouring consistency (neither thick nor thin)
– For tempering – Add 2 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and let the seeds crackle. Now ¼ tsp of asafoetida and mix it well
– Add the tempered mixture into the batter and mix it well. Add ½ cup of fresh coriander leaves and mix all the ingredients well once again
– Add enough water into a large pan, and place a ring in the pan. Place a greased plate over the ring and let it steam for 5 minutes
– Add 1 tsp of ENO in the batter and a few tbsp of water and mix the batter quickly in one direction
– Immediately transfer the batter to the greased plate, cover, and steam for 10 to 15 minutes on a medium flame. Sprinkle some red chili powder over the batter (optional)
– After 10 to 15 minutes, insert a knife and if it comes out clean the dhokla’s are ready
– Cool and cut in the desired shape. Enjoy either with a green peanut chutney or mint chutney
What is the difference between Khaman Dhokla and Dhokla?
Khaman is a famous Gujarati snack known as Khaman Dhokla all over other regions. Khaman and Dhokla are two different snacks. Dhokla is made from fermented rice and lentil, usually white (some add Turmeric), and Khaman is made from gram flour (Besan). It is very soft, fluffy, and light in color. It is slightly sweeter than Dhokla. Baking soda is used to make khaman. The seasoning includes spices and a good amount of water poured over the khaman, making it spongy and porous.
How to make Suji Besan Dhokla at home?
In a mixing bowl, add 2 cups of Semolina, 4 tbsp of yogurt, 3 tbsp of gram flour, 3 to 4 chopped green chilies, 1-inch grated ginger, ¼ tsp of turmeric powder, 1 tsp of sugar, salt, juice of one lemon and mix all the ingredients well
– Whisk and add 1 cup of water in batches. Whisk for a few minutes. Cover and rest for 30 minutes
– After 30 minutes, mix it well again. Add 2 to 4 tbsp of water and whisk for 5 minutes
– The batter should be medium pouring consistency (neither thick nor thin)
– For tempering – Add 2 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and let the seeds crackle. Now ¼ tsp of asafoetida and mix it well
– Add the tempered mixture into the batter and mix it well. Add ½ cup of fresh coriander leaves and mix all the ingredients well once again
– Add enough water into a large pan, and place a ring in the pan. Place a greased plate over the ring and let it steam for 5 minutes
– Add 1 tsp of ENO in the batter and a few tbsp of water and mix the batter quickly in one direction
– Immediately transfer the batter to the greased plate, cover, and steam for 10 to 15 minutes on a medium flame. Sprinkle some red chili powder over the batter (optional)
– After 10 to 15 minutes, insert a knife and if it comes out clean the dhokla’s are ready
– Cool and cut in the desired shape. Enjoy either with a green peanut chutney or mint chutney
What is Dhokla?
Dhokla, a famous Gujarati snack, is now not restricted to Gujarati families only but is popular and loved by everyone all over India. Traditionally, the dhokla is prepared with rice and chana dal taken in a particular ratio, soaked, ground to a paste, and kept overnight for fermentation. Green chiles, fresh coriander, ginger, and baking soda or Eno are added and steamed, then seasoned with some spices, and finally garnished with fresh coconut and fresh coriander leaves. It is usually eaten with fried green chiles and coriander peanut chutney.
What are the different types of dhokla?
Dhokla is a Gujarati snack, traditionally made of rice and chana dal. An easy snack to cook and digest. Dhokla can be eaten for breakfast as the main course, side dish, or snack with evening tea. Different kinds of dhoklas can be made with a variety of ingredients, pulses, or lentils in various combinations. Some of the popular dhoklas are – Khatta Dhokla, Sandwich Dhokla, Rava Dhokla, Besan Dhokla, Khaman Dhokla, Rasila Dhokla, Moong Dal Dhokla and Mixed Dal Dhokla.
Conclusion
In this Rava Besan Dhokla Recipe, we have shared how to make instant dhokla with the ingredients readily available at home. These dhoklas are perfect to enjoy with green chutney, fried chilies, and piping hot tea. An excellent option for sudden guests and works well as a side dish for dinner.Do try these rava besan dhokla recipe at home.
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