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rava dhokla
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4.63 from 16 votes

Rava Dhokla - Instant Pot

Savory, soft steamed semolina cake lightly spiced with ginger, chilies with a mustard seed and sesame seed tempering.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Indian
Servings: 4 people
Calories: 226kcal

Ingredients

  • 1 cup coarse rava semolina from Indian stores
  • 1 cup plain yogurt
  • ¾ cup water
  • 1 teaspoon ginger grated
  • 1 teaspoon green chillies minced
  • teaspoon kosher salt
  • ¼ teaspoon baking soda

Tadka

¼ cup chopped cilantro for garnish

    Cilantro Chutney

    • 1 cup 1 cup cilantro with stems rough chopped
    • ¼ cup mint leaves, (no stems) optional
    • 1 teaspoon cumin seeds
    • ½ jalapeno chopped
    • 3 garlic cloves
    • 2 tablespoons grated coconut fresh or dried
    • 2 teaspoons brown sesame seeds optional
    • 2 teaspoons sugar
    • 2 teaspoons lemon juice
    • 1 teaspoon kosher salt

    Instructions

    • 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 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 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. Pour the tadka over and spread all over with a spoon. Garnish with cilantro. Serve with cilantro mint chutney

    Cilantro Chutney

    • Blend all the ingredients for chutney with ¼ to ⅓ 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

    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.

    Nutrition

    Calories: 226kcal
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