Soft and fluffy Rava Dhokla made in the Instant Pot and stovetop. These delicious savory semolina cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!
I have been thinking about sharing this recipe since a long time. This is my mom’s recipe to make semolina or Suji Dhokla. I love this instant quick version, which hardly needs any preparation and can be made in a jiffy. I am sure you will love this Instant Rava Dhokla too!
We love to have Dhokla for breakfast with a hot cup of chai. They are little spicy with the addition of ginger and green chili’s and go perfectly with chai! This is also one of my favorites to serve if we have guests over for an evening snack.
What is Dhokla?
Dhokla, a popular Gujrati snack, is steamed savory cakes which can be made in a variety of ways. They are soft and fluffy and are a perfect healthy breakfast or snack to enjoy with green cilantro chutney!
The 2 most popular varieties are – Dhokla and Khaman. Khaman is yellow colored and the main ingredient is gram flour (besan). Dhokla is white and made with urad dal and rice.
We will make the instant variety of dhokla with semolina, also called Rava Dhokla or Suji Dhokla. This is “Instant” as we will make it without any grinding or fermentation. This dhokla is also known as Khatta Dhokla as yogurt gives it a little sour taste. Or it is called White Dhokla due to its color.
Traditionally Dhokla is steamed in a stovetop pressure cooker without the whistle. Or in a stovetop steamer, similar to the one’s used for idli. We will steam this Rava Dhokla in the Instant Pot.
Why you will love Dhokla?
- It is a healthy breakfast or appetizer
- This instant dhokla is quick and easy to make with everyday ingredients.
- Everyone from kids to elders enjoy this soft and fluffy dhokla
How to make Rava Dhokla?
Let’s start with gathering the ingredients. Most of the ingredients are commonly used and easily available in your pantry. One special ingredient is Eno fruit salt, which you can find at indian grocery stores. Some people have successfully used baking soda in place of Eno in this recipe. I have seen the best results with Eno fruit salt for dhokla.
Prepare Dhokla Batter and Steam
- Mix in all of the ingredients, except the Eno fruit salt – semolina, yogurt, water, ginger, chili, salt, lime juice and oil. Stir to combine well and let the batter sit for 15 minutes.
- Which the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the dhokla with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.
- Then place the trivet along with the pan in the instant pot.
- Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
Steaming Dhokla
- After the cooking time is done, let the dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the dhokla using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the dhokla. Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Then you can turn the dhokla upside down again on another plate.
Prepare Tempering
- Gather all the ingredients to make the tempering, while the dhokla is steaming in the instant pot.
- In a pan on stovetop, add the oil and let it heat on high heat.
- Then add the mustard seeds and let them sizzle.
- Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds.
- Add the sesame seeds and turn off heat.
Garnish and Serve Dhokla
- Cut the dhokla into small pieces.
- Spread the tempering over the dhokla.
- Garnish with chopped cilantro and serve with green mint chutney.
The dhokla is so soft and delicious.
We have added some spice with the ginger and green chili in this dhokla, so do adjust to your taste. You can skip green chili’s if making dhokla for kids.
How to steam Dhokla on Stovetop?
Use a large pot that can hold the dhokla batter container. Follow the same steps as above to make the batter. Add 3 cups of water to the pot. Cover the pot and let the water come to a boil while you are making the batter.
Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Tips to make perfectly soft Rava Dhokla
- In my tests, I have found that Eno fruit salt gives the best results. Baking soda can be used as an alternative in case Eno is not available.
- I have used fine rava/semolina in this recipe. Coarse rava will work too.
- Do not over stir after adding Eno fruit salt. Start the steaming within couple of minutes of adding Eno to get good results.
- As we are using Pressure cooker in venting mode, the timer function does not work. Use an external timer.
- You can make this dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.
Hope you enjoy this Rava Dhokla for breakfast or snack.
If you are looking for other dishes to make with semolina, check out this Rava Upma for breakfast or this Orange Semolina Cake and Sooji Halwa for dessert!
Recipe Video
Rava Dhokla Recipe
Ingredients
- 1 cup Semolina (Sooji/Rava) fine
- 3/4 cup Yogurt
- 3/4 cup Water
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 1 teaspoon Ginger grated
- 1 teaspoon Green chili minced, optional
- 1 tablespoon Oil
- 1 teaspoon Eno fruit salt
- 2 cups Water for steaming
For tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai)
- 6 Curry leaves (Kadi Patta)
- 2 Green Chili thinly sliced, optional
- 1 teaspoon Sesame seeds
- Cilantro
Instructions
Prepare Dhokla Batter
- Mix in all of the ingredients, except the Eno fruit salt – semolina, yogurt, water, ginger, chili, salt, lime juice and oil. Stir to combine well and let the batter sit for 15 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the dhokla with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.
Steaming in Instant Pot
- Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
- After the cooking time is done, let the dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the dhokla using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the dhokla. Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Then you can turn the dhokla upside down again on another plate.
Prepare Tempering
- While the dhokla is steaming in the instant pot, heart oil In a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Cut the dhokla into small pieces. Spread the tempering over the dhokla.
- Garnish with chopped cilantro and serve with green mint chutney.
Steaming Dhokla on stovetop
- Use a large pot that can hold the dhokla batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Hi can you pls link the container wherein you put the dokhla
Hello Meeta
Thank you for the great recipes.
i noticed you put water in your tempering of Khaman Dhokla and was wondering are you pouring the water on it too.
You do not put water in rava one Is there a reason for that ?
Thank you
Hi Isa – The Rava Dhokla is already moist, while the Khaman gets quite dry with the use of chickpea flour. Hence in the Khaman tempering, it is the traditional method to add some water to the tempering.
Hi Meeta – I tried this but I think because of all steam water trickling on the top of the dhokla, it’s pretty wet and sticky. Any ideas to avoid that?
Hi Seema – You can cover the bowl with a paper towel, then a foil, before placing it on the trivet. I do this in the Brownie recipe and it works well – https://pipingpotcurry.com/instant-pot-brownies/
Could I use a box recipe for this?
Hi Rabeea – You can use a box recipe and use the steaming instructions in the recipe. Hope you enjoy it!
This is a fantastic recipe. What are your recommendations on making larger batches by using multiple stacked containers. I duplicated the recipe, however results were not the same when it’s stacked. The bottom container doesn’t cook thoroughly.
Hello – I would love to do more quantity at once, however I have not tried with stacking. I believe the bottom container did not get the steam properly as it was covered completely, which is why it did not cook well.
I used a stackable tray and left the bottom tray out to avoid this issue.