Rava Dhokla are 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.
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This recipe was originally posted in April 2018 and was updated in April 2023 with a new video and photos.
What is Dhokla
A popular Gujarati dish, Dhokla is a steamed savory cake that is made with a few variations and flavors like Rava Dhokla, Khaman Dhokla, Dal Dhokla, etc. This recipe uses semolina also known as Rava or Sooji/Suji, hence the name Rava Dhokla or Sooji Dhokla. This Instant Rava Dhokla is made without fermenting the batter. It is also known as White Dhokla or Khatta Dhokla.
Traditionally, Rava Dhokla is steamed in a steamer or stove-top pressure cooker without a whistle. This dhokla recipe works great using the steam function on the Instant Pot Pressure Cooker.
Unlike other Instant Pot recipes, this recipe works well with the pressure release handle to the venting position that allows the dhokla to rise and steam to a perfectly fluffy and soft texture. And if you do not have an Instant Pot, I have also included instructions on how to steam using the traditional stovetop method.
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Ingredients
- Sooji - coarse semolina sold in Indian grocery stores works best for this recipe, making the dhokla fluffy and soft.
- Yogurt - Plain full-fat yogurt or low-fat yogurt adds the perfect tanginess and soft texture
- Ginger and green chili paste - fresh ginger paste and green chili paste add perfect heat and aroma to the dhokla. If you don't have Indian green chilies, you can also use jalapeno or serrano peppers instead or skip the chilies altogether for a non-spicy dhokla
- Tempering - sesame seeds, mustard seeds, curry leaves, and whole green chilies add an earthy aroma and crunch to the dhoklas
How to Make Rava Dhokla
Make the Batter
- Add sooji, yogurt, water, ginger, chilies, and salt to a mixing bowl. Mix well, cover, and keep aside for 20 minutes
Prepare the Instant Pot and pan for steaming dhokla
- Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. PRO TIP - Heating up the water before placing the batter in the Instant Pot will make sure that the batter starts cooking soon after you have closed the Instant Pot lid, resulting in light and airy dhoklas. Make sure to do this about 5 minutes before you are ready to place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot of water to evaporate so just be careful not to do it for too long
- Grease a 7-½ inch stainless steel bowl with cooking oil or spray
Steam the dhokla
- Add baking soda and mix well. Quickly pour the batter into 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 quickly after the baking soda is added
- Close the Instant Pot lid with the pressure valve to venting. Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: The timer function does not work with Steam/Venting, so an external timer is needed
- Once the timer goes off, Press Cancel and allow 5 to 10 minutes of natural pressure release, then open the Instant Pot
Make the Tempering
- In a small pot heat oil. Add mustard seeds and allow them to pop. Turn the heat off once the seeds start popping. Add asafoetida, sesame seeds, green chilies, and curry leaves, and cook for 30 seconds. Reserve the tadka.
Cut and Garnish
- Using heat-resistant mitts, carefully take out the dhokla bowl from the Instant Pot. Run a knife around the edges so the dhokla can be easily removed on a plate. Cut into small 1 to 2-inch squares
- Pour the reserved tadka and spread it all over with a spoon. Garnish with cilantro.
Serving
Serve with Dhokla with cilantro chutney and chai for breakfast or with ginger lemonade for an afternoon snack.
Store any leftover dhoklas refrigerated. Microwave for 30 seconds to warm up.
How to Steam Dhokla on Stovetop
- Make the batter using the steps above and grease a stainless steel bowl with oil.
- Use a pot that is large enough to fit the bowl leaving some room on the sides so that it's not too snug. Add 2 to 3 cups of water to the large pot and bring it to a boil.
- Once the water starts to boil, add baking soda and lemon juice to the batter and mix well.
- Pour the batter into the greased bowl and carefully place the bowl over the trivet in the large pot.
- Cook covered for 15-20 mins on medium heat or until the knife inserted comes out clean. Take the dhokla out and allow it to cool down for 5 to 10 minutes.
- Cut into a small square and garnish with reserved tadka and cilantro
Tips
- Use coarse rava available in Indian grocery stores
- Make sure the batter is not too thick, it should have the same consistency as Idli or cake batter
- Preheat water in the Instant Pot and start the steaming dhokla quickly after adding the baking soda to the batter
- You can also use 1 teaspoon of fruit salt/Eno instead of baking soda
- Do not over-mix after adding Eno or baking soda and start the steaming process right away
More Indian Snacks and Appetizer Recipes
Did you enjoy this delicious snack/appetizer? Here are some of my other favorite Indian snacks that can be made ahead and also double up as appetizers:
Recipe
Rava Dhokla
Equipment
Ingredients
- 1 cup coarse rava ( sooji/semolina)
- 1 cup plain yogurt use non-dairy yogurt for vegan
- ¾ cup water
- 1 teaspoon ginger grated
- 1 teaspoon green chillies minced
- 1¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon lemon juice
Tadka/Tempering
- 1½ tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing (asafetida) optional
- 1 teaspoon sesame seeds
- 2 green chilies
- 12 curry leaves
¼ cup chopped cilantro for garnish
Instructions
- Add rava, yogurt, water, ginger, chillies and salt to a mixing bowl. Mix well, cover and keep aside for 20 minutes
- Add 1½ 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 of water to evaporate
- Grease 7-½ inch stainless steel pan with cooking oil or spray
- Add baking soda to the batter and pour lemon juice over it. Mix well and quickly pour the batter into the greased bowl.
- Place the pan on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within a couple of minutes for the baking soda to work. Close the Instant Pot lid with the 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
- Make the Tadka - In a small pot heat oil. Add mustard seeds and allow them to pop. Once the seeds start to pop add asafetida, sesame seeds., green chilies and curry leaves. Cook on low heat for 30 seconds. Reserve the Tadka
- Carefully take out the dhokla pan. Run a knife around the edges so the dhokla can be released on a plate. Cut into small squares. Pour the tadka over and spread it all over with a spoon. Garnish with cilantro. Serve with cilantro mint chutney
Video
Notes
- It is important to start the steaming process within a couple of minutes after the baking soda has been mixed in for lighter dhokla.
- The timer function does not work with Steam/Venting, so an external timer is needed.
- Make the batter using the steps above and grease a stainless steel bowl with oil.
- Use a pot that is large enough to fit the bowl leaving some room on the sides so that it's not too snug. Add 2 to 3 cups of water to the large pot and bring it to a boil.
- Once the water starts to boil, add baking soda and lemon juice to the batter and mix well.
- Pour the batter into the greased bowl and carefully place the bowl over the trivet in the large pot.
- Cook covered for 15-20 mins on medium heat or until the knife inserted comes out clean. Take the dhokla out and allow it to cool down for 5 to 10 minutes.
- Cut into a small square and garnish with reserved tadka and cilantro
Nutrition
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4waystoyummy says
This is new to me but I look forward to trying it. Thank you!
Archana says
Thank you!
simplyvegetarian777 says
Absolutely love this
Archana says
Thank you Sonal!
Vito Mazzarino says
What is the bowl you recommend for this to use in a 6qt IP?
Archana says
Here is a link to the bowl I used - https://amzn.to/2HAI36C
KALBAP says
Hey Archana-really a tasty and healthy side dish. I made it today. My husband does not like baking soda in his food so I substituted it with 1/4 tsp fast acting yeast and 1/4 tsp sugar and mixed them in the water, wait for 5 minutes, and then add it to the cream of wheat and yogurt mixture. Keep aside for 1/2 hour to 1 hour till the mixture shows bubbles before proceeding with the rest of the procedure.
This recipe is somewahat similar to rava appams.
Thanks for sharing.
Archana says
Hi Kalyani! Thank you for your lovely feedback. I am glad you enjoyed the dish. And Thank you for giving us another option for baking soda.
Puneeta says
Hi Archana , I made this today , came out really well . Can I soak Rava, yogurt and water in the night just to save 20 minutes if soaking.
Archana says
Thank you for the feedback. Yes you can soak it overnight, in fact it it ferments then you do not need baking soda.
Susannah K says
Hi! Was so excited to make these since I've had a craving recently-- I found that the cake wasn't steamed all the way through when I removed from the instant pot (after the 5 minute waiting period)... what's the best way to continue steaming if this happens? I put the insert back on steam but it took many minutes for the dhokla to heat up again. Also, should I cover the pot insert or keep exposed when I'm steaming? I have a vented lid for my insert, but since I left the pan exposed since there was no mention of covering, the top seemed a little uneven.
All this being said, it turned out very well and tasted delicious! The local indian grocery didn't have course rava so I just got a bag of their dhokla flour which was a chickpea/rava/lentil/rice flour mix, and worked very well!
Archana says
Hi Susannah, So the dhokla flour is very different than coarse rava and that explains the problem of the dhokla not being cooked. I do not cover the pan while steaming, having said that you also have to be careful when you open the Instant Pot lid so the excess steam water does not get into the pot. For next time, with the flour you have, simply steam it for 15 to 17 minutes. And you are right if the Instant Pot has cooled down then it will take longer for it to heat up again. Although you had a right idea of steaming it again. I always do a knife test, just like cakes, if it does not come out clean then steam for additional 5 minutes.
PK says
Hi Archana, can Eno fruit salt be substituted for baking soda? Also, if one wants to add chopped spinach to the batter, are there any changes that would need to be made to the recipe?
Archana says
Hi, Yes you can add 1/2 teaspoon of Eno fruit salt. And yes, may be a cup of fresh chopped spinach will work. Traditionally dholka does not have any greens in it while cooking.
Sona says
Hi Archana! I love your recipes - started with the pasta ones! Have a question. Have you ever stacked two containers for dhokla? That is, not just the one compartment container as shown in the video, but two containers, stacked? What are your thoughts? Thanks!
Archana says
Hi Sona! Thank you for your kind words. Yes you can stack 2 containers. Use the same cook time.
Sonia says
Hi Archana.. I tried this recipe and came out really good! Was wondering if the cook time will remain same if I double the ingredients and cook it once.
Archana says
Hi Sonia, So glad you enjoyed the rava dhokla. If you make a thick layer of dhokla you will have to increase the cook time. Or use stackable pans and then same time could work.
Sunny says
Hi Archana, Can I use roasted coarse rava for this recipe! Will the taste be too different?
Archana says
Hi Sunny, You can use roasted coarse rava
Jasmin says
Hello, I followed your recipe exactly and they came out perfect. My question to you is that are they freezAble and for how long?
Archana says
Thank you Jasmin! You can freeze it for a couple of months
Shelina Virji says
Hi. Can you tell me how to make instant handvo with suji rava. How much yogurt to keep and all ingredients for instant handvo
Archana says
i I have not tested Handvo with only suji rava. Here is my Handvo recipe you can use to see the other measurements - https://ministryofcurry.com/handvo-spicy-rice-and-lentils-cake/
Ritika says
Hi, Everytime i steam my rava dhokla, it is cooked, but still in the end when i insert toothpick, it is always a little bit uncooked and even after 1 hour of steaming, it is little uncooked. What mistake i m making.
Archana says
1 hour is too much time. Is the eno/baking powder good? are you cooking in a stainless steel pot?
Deepa MacEachern says
Can you use besan flour instead ?
Archana says
Its a completely different recipe with besan. I will post soon.
MD says
Hi Archana,
Thank you for this recipe.
I do not have a stainless steel pan, however I have an aluminium cake pan. Will that work or does it have to be steel??
Thanks again
Archana says
yes! That will be good too.
Mildred says
Hi Archana,
Is there any substitute for lemon juice?
Archana says
You can use lime juice or use 1/2 teaspoon vinegar mixed with 1/2 teaspoon of water.
Mildred says
Thanks Archana.