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Rava Dhokla
Savory, soft steamed semolina cake lightly spiced with ginger, chilies with a mustard seed and sesame seed tempering.
Servings: 4 people
Calories: 250kcal
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
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
Calories: 250kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 909mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 64mg | Calcium: 103mg | Iron: 2mg
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