Rava dhokla

Rava dhokla (Suji ka Dhokla)

Rava dhokla is a popular snack or breakfast item in Indian cuisine. It is a type of dhokla, which is a savory cake made from fermented batter, typically made from gram flour (besan). However, rava dhokla is made from semolina (rava) instead of gram flour.

To make this recipe, semolina is mixed with yogurt, water, and a few spices such as ginger, green chilies, and coriander leaves. This mixture is then allowed to ferment for a few hours, which gives the dhokla a light and fluffy texture. After fermentation, the batter is steamed in a special container or a greased tray for about 15-20 minutes until it becomes firm.

Once the rava dhokla is cooked, it is cut into bite-sized pieces and served with a variety of chutneys and dips such as mint chutney or tamarind chutney. It is typically enjoyed as a snack or breakfast item, but you can also serve it as a light lunch or dinner dish.

Ingredients for Rava dhokla:

  • 1 cup semolina (rava)
  • 1 cup yogurt
  • 1/2 cup water
  • 1 tsp ginger paste
  • 2-3 green chilies, finely chopped
  • 1/4 cup chopped coriander leaves
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp fruit salt (eno)
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1-2 dried red chilies
  • 10-12 curry leaves

Instructions for Rava dhokla:

  1. In a mixing bowl, combine semolina, yogurt, water, ginger paste, green chilies, coriander leaves, salt, and sugar. Mix well to form a smooth batter. Cover and set aside for 30 minutes to 1 hour to allow the batter to ferment.
  2. After the batter has fermented, add the fruit salt (eno) and mix well. The mixture will become frothy.
  3. Grease a dhokla tray or a shallow cake tin with oil. Pour the batter into the tray, filling it halfway.
  4. Place the tray in a steamer and steam for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove the tray from the steamer and allow it to cool for a few minutes. Then, cut the dhokla into bite-sized pieces.
  6. In a small pan, heat oil and add mustard seeds, sesame seeds, dried red chilies, and curry leaves. Allow them to splutter.
  7. Pour this tempering over the dhokla pieces.
  8. Serve hot with green chutney or tamarind chutney. Enjoy!

Serving suggestion

  1. Serve the rava dhokla with some mint chutney or coriander chutney on the side.
  2. You can also serve it with a sweet and tangy tamarind chutney or tomato ketchup.
  3. Garnish the dhokla with some chopped coriander leaves and grated coconut to enhance the flavor.
  4. You can also serve it with a cup of hot tea or coffee. Serve it with other Indian snacks such as samosas or pakoras for a delicious snack platter.
  5. To make it more filling, you can serve the rava dhokla with a side of fresh salad or fruit.
  6. You can serve Rava dhokla as a light dinner dish with some dal or curry.

Tips and variation

  1. Make sure to use fresh ingredients, especially the yogurt, as it is a key ingredient in the fermentation process.
  2. The batter needs to be fermented properly to get the right texture and taste. Keep the batter in a warm place for at least 30 minutes to an hour for fermentation.
  3. To check if the batter is fermented, you can do a small test. Drop a little batter into a bowl of water. If it floats, it is fermented enough.
  4. Use eno fruit salt just before steaming the batter. This will ensure that the dhokla comes out light and fluffy.
  5. Do not over-steam the dhokla, as it can make it dry and hard. Keep an eye on the steaming process and remove the dhokla from the steamer once it is done.
  6. You can use a greased dhokla tray or a shallow cake tin to steam the batter. Make sure to grease it well to prevent the dhokla from sticking to the bottom.
  7. To make the tempering, heat the oil until it is hot enough. Once you add the mustard seeds, sesame seeds, and curry leaves, turn off the heat to prevent the spices from burning.
  8. Let the dhokla cool down for a few minutes before cutting it into pieces to prevent it from breaking apart.


  • What is the difference between rava dhokla and regular dhokla?

Rava dhokla is made from semolina (rava) while regular dhokla is made from gram flour (besan). Rava dhokla is also fermented using yogurt, while regular dhokla is typically fermented using sour curd.

  • Is rava dhokla healthy?

Yes, It is considered a healthy snack as it is low in calories and fat. It is also a good source of protein and carbohydrates.

  • Can I make rava dhokla without a steamer?

Yes, you can make it without a steamer. You can use a pressure cooker or an idli maker to steam the batter.

  • Can I store rava dhokla?

Yes, you can store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the microwave or steamer before serving.

  • Can I make rava dhokla without fruit salt (eno)?

No, fruit salt (eno) is an essential ingredient as it helps in the fermentation process and gives the dhokla its light and fluffy texture.

Rava dhokla


Calories 330kcal
Fat 12g
Carbohydrates 16g
Protein 17g
Vitamin A


Leave a Reply

Your email address will not be published. Required fields are marked *