Instant White Suji Ka Dhokla(Rava) Recipe(Updated)
Suji Ka Dhokla or Rava Dhokla is a soft, fluffy, and steamed savory cake made from suji (Rava or semolina) together with yogurt, spices, herbs and topped with mustard seeds, sesame seeds, and fresh coriander.Dhokla is a vegetarian savory sponge dish from Gujarati Cuisine. They are usually prepared from gram flour (besan) or with a mixture of rice and Bengal gram soaked overnight, ground to a paste the next day, and left for fermentation for at least four to six hours. However, Suji Dhokla is an instant version of dhokla prepared with Rava or semolina, yogurt, and Eno fruit salt, which helps to hasten the fermentation process.This recipe is an easy, quick, and best option for breakfast or evening snacks. These snacks are excellent for sudden guests, a light starter with any meal, kid's tiffin, and while traveling.Mint plays a significant role in Indian cuisine. To make these white suji ka dhokla more flavorful and delicious in this recipe, I have added a few mint leaves into the batter, but you can always skip them. Trust me; once you make this snack with mint leaves, you will always prefer making it this way.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: rava dhokla recipe, Suji dhokla, suji dhokla recipe in hindi, Suji ka dhokla, suji ka dhokla banane ki vidhi, suji ka dhokla recipe in hindi, white dhokla recipe
Servings: 6servings
Ingredients
2cups Semolina
1cupYogurt
3 to 4Green Chilies
½inch Ginger
Fresh Coriander
2tbsp Mint Leaves
3tbsp Oil
pinch Asafoetida
2tbsp Lemon Juice
Salt as per taste
1½cup Water
½tsp Mustard Seeds
2tsp Eno Fruit Salt
Instructions
Add 2 cups of semolina, 1 cup of yogurt or curd, and 1½ cups of water in a mixing bowl and mix all the ingredients well.
Cover and let the batter rest for 15 minutes.
After 15 minutes, mix the batter well once again. Add 3 to 4 chopped green chilies, ½ inch chopped ginger, 2 tbsp lemon juice, 2 tbsp oil, salt as per taste, a pinch of asafoetida, 2 tbsp of chopped mint leaves, and some fresh coriander leaves.
Mix well and whisk the batter for 5 minutes in one direction only.
Add 2 tsp of Eno fruit salt and 2 tbsp of water and immediately whisk for a few minutes in one direction. Try to be very quick in this process.
The batter should be medium-pouring consistency, Neither thick nor running consistency.
Immediately transfer the batter to a greased plate or a steamer for steaming.
Spread the batter evenly over the plate to steam equally from all sides.
Cover and steam for 10 to 15 minutes on a medium flame.
After 15 minutes, insert a knife or stick to check the dhokla has steamed well. A knife or stick should come out clean. If not, then cook for a few more minutes.
Let the dhoklas cool for 10 to 15 minutes.
For tempering, add 1 tbsp of oil to a pan and let the oil heat up. Add ½ tsp of mustard seeds, and let the seeds crackle. Add some chopped green chilies and switch off the gas flame.
Spread the tempering over the dhoklas evenly and garnish with fresh coriander leaves.
Cut them in the desired shape.
Enjoy them with green coriander chutney or mint-coriander chutney and sweet tamarind chutney.