Rava Dhokla – Fluffy and soft savory semolina cakes that are lightly spiced with ginger, green chilies and an earthy tempering of black mustard seeds and sesame seeds. Served with fresh cilantro-mint chutney, rava dhokla is a great make-ahead snack or appetizer.
A popular Gujarati dish, dhokla or steamed savory cake, comes in many different variations and flavors. Rava dhokla, Khaman dhokla and Daal Dhokla, just to name a few, are all healthy and delicious .
Traditionally, Rava Dhokla is steamed in a steamer or stove-top pressure cooker with out the whistle. Here is my first Instant Pot dhokla recipe, which works great using the steam function on the Instant Pot. Unlike most Instant Pot recipes this recipe works well with the pressure handle to venting position that allows the dhokla to raise and steam to a perfectly fluffy and soft texture.
Pro tips on making no-fail Rava Dhokla:
- Use coarse rava available in Indian grocery stores.
- Make sure the batter is not too thick. It should be the consistency of Idli or cake batter.
- Heat the water in the Instant Pot and start the steaming within 2 minutes of adding the baking soda in the batter.
- 1 teaspoon of Fruit salt/Eno can be used in place of baking soda.
Quick video to show this easy Rava Dhokla recipe in the Instant Pot using a stainless steel bowl:
Recipe for the Cilantro Chutney to serve with Rava Dhokla:
- 1 cup cilantro (you can use up stems too)
- handful of mint leaves (no stems, optional)
- 1 teaspoon cumin seds
- 1/2 jalapeno
- 2-3 garlic cloves
- 2 tablespoons grated coconut (fresh or dried)
- 2 teaspoons sesame seeds (optional)
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 teaspoon kosher salt
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Savory, soft steamed semolina cake lightly spiced with ginger, chilies with a mustard seed and sesame seed tempering.
- 1 cup coarse rava semolina from Indian stores
- 1 cup plain yogurt
- 3/4 cup water
- 1 teaspoon ginger grated
- 1 teaspoon green chillies minced
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- pinch of hing/asafetida optional
- 1 teaspoon sesame seeds
- Add rava, yogurt, water, ginger, chillies and salt to a mixing bowl. Mix well, cover and keep aside for 20 minutes.
- Make the tadka - In a small pot heat oil. Add mustard seeds and allow them to pop. Turn the heat off, once the seeds start popping. Add asafetida and sesame seeds. Reserve the tadka.
- Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Heating up the water before placing the batter in the Instant Pot will result in light dhoklas. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate.
- Grease 7-½ inch stainless steel bowl with cooking oil or spray.
- Add baking soda and mix well. Quickly pour the batter in the greased bowl. Place the bowl on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within couple of minutes for the baking soda to work. Close Instant Pot lid with pressure valve to venting.
- Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: Timer function does not work with Steam/Venting, so an external timer is needed.
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
- Carefuly take out the dhokla bowl. Run a knife around the edges so the dhokla can be released on a plate. Cut into small squares. Pout the tadka over and spread all over with a spoon. Garnish with cilantro. Serve with cilantro mint chutney.
It is important to start the steaming process within couple of minutes after the baking soda has been mixed in for lighter dhokla.
Timer function does not work with Steam/Venting, so an external timer is needed.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.