Instant Pot Rava Dhokla

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.

A popular Gujarati dish, dhokla or steamed savory cake, comes in many different variations and flavors. This recipe uses semolina also known as rava or sooji/suji, hence the name Rava Dhokla or Sooji Dhokla. This dhokla is also known as White Dhokla. Khaman dhokla and Daal Dhokla are other varieties cooked using lentils and I look forward to sharing them with you soon.

Traditionally, Rava Dhokla steamed in a steamer or stove-top pressure cooker without the whistle. This dhokla recipe works great using the steam function on the Instant Pot Pressure Cooker.

Unlike most Instant Pot recipes this recipe works well with the pressure release handle to venting position that allows the dhokla to raise and steam to a perfectly fluffy and soft texture.

How to make Rava Dhokla in the Instant Pot:

Step 1: Make the Batter

• Add rava, yogurt, water, ginger, chillies and salt to a mixing bowl. Mix well, cover and keep aside for 20 minutes

Step 2: Make the tempering or 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.

Step 3: Prepare the Instant Pot and the pans 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 into light and airy 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 so just be careful to not do it for too long
• Grease 7-½ inch stainless steel bowl with cooking oil or spray

Step 4: Add the baking soda and pressure cook

• 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 quickly after the baking soda is added
• 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 allow 5 to 10 minutes of natural pressure release, then open the Instant Pot

Step 5: Cut and Garnish

• Using heat resistant mitts, carefuly 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 all over with a spoon. Garnish with cilantro. Serve hot with cilantro mint chutney and a cup of ginger chai for breakfast or with homemade ginger lemonade for an afternoon snack.

Don’t have an Instant Pot? Here is how to steam Dhokla on the Stovetop:

1. Use a pot that is large enough to fit the dhokla batter bowl leaving some room on the sides so that its not too snug. 
2. Make the batter using love steps. Add 2 to 3 cups of water in the large pot and bring it to a boil.
3. Once the water starts to boil, add eno or baking salt to the batter and mix well.
4. Pour the batter in the grease bowl and carefully place the bowl over the trivet in the large pot.
5. Cook covered for 15-20 mins on medium heat or until the knife inserted comes out clean. Take the dhokla out and allow to cool down for 5 to 10 minutes.
6. Cut into small square and garnish with reserved tadka and cilantro

Pro tips to make no-fail Rava Dhokla:

• Use coarse rava available in Indian grocery stores or you can also buy it on amazon
• Make sure the batter is not too thick, it should have the same consistency like Idli or cake batter
• Pre heat 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

Here is a quick video showing how to make Rava Dhokla recipe in the Instant Pot:

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:

• Kothimbir Vadi
• Muthiya
• Handvo
• Patra
• Dahi Vada
• Sabudana Vada
• EASY Aloo Chat

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

4.6 from 10 votes

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Rava Dhokla – Instant Pot

Prep Time

10 mins

Cook Time

20 mins

Resting Time

20 mins

Total Time

50 mins

 

Savory, soft steamed semolina cake lightly spiced with ginger, chilies with a mustard seed and sesame seed tempering.

Course: Appetizer

Cuisine: Indian

Keyword: rava dhokla

Servings: 4 people

Calories: 226 kcal

Author: Archana Mundhe

Ingredients

• 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

Tadka

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• pinch of hing/asafetida optional
• 1 teaspoon sesame seeds

¼ cup chopped cilantro for garnish

Cilantro Chutney

• 1 cup 1 cup cilantro with stems rough chopped
• 1/4 cup mint leaves, (no stems) optional
• 1 teaspoon cumin seeds
• 0.5 jalapeno chopped
• 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

Instructions

1. Add rava, yogurt, water, ginger, chillies and salt to a mixing bowl. Mix well, cover and keep aside for 20 minutes

2. 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

3. 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

4. Grease 7-½ inch stainless steel bowl with cooking oil or spray

5. 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

6. 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

7. Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes

8. 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

Cilantro Chutney

1. Blend all the ingredients for chutney with 1/4 to 1/3 cup of water in a blender to make a fine paste.  Add more water if using dry coconut. Refrigerate up to a week or freeze for extended shelf life

Recipe Video

Recipe Notes

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.

Nutrition Facts

Rava Dhokla – Instant Pot

Amount Per Serving

Calories 226

* Percent Daily Values are based on a 2000 calorie diet.

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