Instant Rava / Suji Dhokla (Step-by-Step)
Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Looking for a quick Gujarati white dhokla recipe? Use this easy recipe to make Instant rava dhokla on your Instant Pot or stovetop. It is a crowd-pleaser for sure!
The hardest recipes to recreate are the ones from childhood. Because while you remember how the dish tasted and looked, you have no idea what went into it. Dhokla was one such dish for me.
I was introduced to this white dhokla recipe by my Gujarati friends from school, who used to get this delicious dish for lunch along with green chutney. Soft, spongy, and delicious – it reminded me so much of the idlis my mom used to make.
After cracking the code for khaman (steamed gram flour cake), another childhood favorite, I decided it was time to experiment with this instant version of dhokla too. I reached out to my friends once again, and after a few messages back and forth on WhatsApp, I was able to nail down this rava dhokla recipe.
If you are new to this dish, make sure to check out the next few paragraphs, where I share a brief introduction to dhokla.
What is dhokla?
Dhokla (steamed savory cake) is a quintessential Gujarati dish, just like nylon khaman. Traditionally crafted from fermented rice and lentil batter, this delightful snack transforms into a soft and spongy snack when steamed, similar to an idli.
This dish traveled with the Gujarati diaspora and has become a popular dish with vegetarians and vegans across the globe.
Khaman vs Dhokla
Khaman and dhokla, although often used interchangeably, are distinct Gujarati snacks with unique characteristics:
- Ingredients: Dhokla is made from a fermented batter of rice and lentils, while khaman is prepared using gram flour (besan).
- Color: Dhokla has a whitish color, whereas Khaman is known for its bright, deep yellow hue.
- Texture: Khaman is soft, spongy, and melts in your mouth often called nylon khaman for its texture. Dhokla, while also spongy, is denser compared to khaman.
What makes sooji dhokla a good breakfast/snack?
Instant semolina dhokla is a fantastic choice for a mid-meal snack or even a quick breakfast option. With only 5 minutes of prep time, this easy-to-make dish is a top favorite among moms. Here’s why:
- No overnight fermentation is required; it comes together in less than an hour.
- It is a great make-ahead snack, and it freezes well, too!
- It tastes equally delicious at room temperature, making it an ideal choice for school or work lunches.
How to make Suji dhokla
Call it suji dhokla, semolina dhokla, khatta dhokla, or rava dhokla it is all one and the same. The name comes from the main ingredient used for this instant dhokla, which is semolina. Semolina is called suji or rava in India.
Ingredient notes/swaps
Here’s what you need to make this Instant sooji dhokla recipe – all ingredients that you can source from any Indian grocery store.
- Semolina (rava or rawa) – The key ingredient in this dish. Typically, the fine version is used.
- Sour yogurt – gives this dish a bit of tanginess
- Ginger – adds flavor
- Green chilli – for a hint of heat.
- Sugar – for a hint of sweetness
- Salt to taste
- Oil – for moisture and softness
- Water – for steaming and making the batter
- Eno / fruit salt – a leavening agent that helps the dhokla rise and become fluffy.
- Ground pepper and Kashmiri chili powder – added to provide a subtle hint of spiciness to the dhokla.
Tempering ingredients
The following ingredients are used in the tempering process, adding a perfect finishing touch to this delicious snack.
- Oil, mustard seeds, cumin seeds – Mustard seeds provide a slightly nutty and pungent taste, while cumin seeds offer an earthy and warm flavor.
- Asafoetida adds a pungent, umami-like flavor that complements the other spices.
- Curry leaves – for its aroma
- Sesame seeds – for a delightful crunch and nutty flavor
For garnishing
- Cilantro
Be sure to check out the full recipe and ingredient list below.
What exactly is fruit salt?
Fruit salt, an antacid commonly used to alleviate issues like acidity and heartburn, typically consists of ingredients such as baking soda, citric acid, or tartaric acid and may include flavoring agents and occasionally sugar to enhance taste. Although the specific components may vary among brands, their fundamental qualities remain consistent.
In the context of instant Indian dhokla recipes, fruit salt plays a pivotal role. It has revolutionized the traditional dhokla-making process, eliminating the need for time-consuming steps such as soaking, grinding, and overnight fermentation before steaming. It serves to mimic the effects of fermentation, instantly imparting lightness and fluffiness to batters, making it a valuable addition to contemporary cooking methods.
Here’s how to make suji ka dhokla using an Instant Pot
Traditionally, the batter is poured into a steel plate and steamed using a dhokla cooker, but in this instant rava dhokla recipe, I have used an Instant Pot.
- To make this instant recipe, mix all the ingredients for the batter (except fruit salt) together to make a smooth, pourable batter. Set aside to let the semolina soak for 15 – 20 minutes.
- Meanwhile, grease a springform cake pan well with a little oil or ghee.
- After 15 – 20 minutes, whisk the batter and add more water if needed so the batter is the same consistency as the idli batter.
- Prepare your Instant Pot for steaming the dhokla. Add in 2.5 cups of water and set it on saute function with “more” mode. Once the water starts to boil, press warm/cancel. The instant pot is ready for steaming.
- Add the Eno fruit salt to the batter and mix it in till it gets incorporated into the batter. Do not over-mix. The batter will look foamy at this point.
- Place the trivet in the steel inner pot along with the springform pan.
- Transfer the batter to the springform pan. Sprinkle the dhokla batter evenly with Kashmiri chili powder and freshly ground pepper.
- Cover the Instant Pot with the lid and set the valve to the venting position.
- Select the ‘Steam’ function and adjust the pressure to high. Set an EXTERNAL timer for 15 minutes. [Note: When the steam valve is in the venting position, the Instant Pot timer will not work].
- Once the external timer indicates the time is up, hit the cancel button in the Instant Pot.
- Wait for 5 minutes, and then open the lid. Insert a toothpick right in the center of the dhokla. If it doesn’t come out clean, steam the dhokla for an additional 3-4 minutes till it is thoroughly cooked.
- Remove the pan carefully using tongs.
- If using a springform pan, unhinge the clasp and remove the sides.
- If you are not using a springform pan, run over the edges of the pan with a sharp knife and invert the dhokla over a plate. Lift the pan off the dhokla.
- If you prefer the smoother surface to be on top, invert the dhokla one more time by keeping a plate on top of the dhokla. Carefully hold both plates together and flip the bottom plate to the top.
- Remove the plate and cut the dhokla into diamond or square shapes.
Tempering process
- Add oil to a small pan and set it on medium heat.
- Once the oil is hot, add mustard seeds, and when they start to crackle, add asafoetida, green chilies, and sesame seeds.
- When the sesame starts to brown in about 10-15 seconds, take the pan off the heat.
- Pour this tempering mixture evenly over the dhokla using a spoon.
- Garnish with finely chopped cilantro.
- Serve warm with green chutney or tamarind chutney.
How to prepare rava dhokla on a stovetop:
- Prepare the batter: Follow the same steps to make rava dhokla batter. Grease the stainless steel bowl or springform pan. Set it aside.
- Set up for steaming: Choose a large wok that can comfortably accommodate the springform pan. Pour 3 cups of water into this pot and bring it to a boil.
- Get the batter ready: As the water starts boiling, incorporate Eno or fruit salt in the batter.
- Steam the dhokla: Transfer the batter to the greased pan. Gently set this pan on a trivet inside the wok.
- Cooking time: Cover and steam on medium heat for about 15-20 minutes. The dhokla is done when a knife inserted into it comes out clean.
- Cool and garnish: Remove the dhokla and let it cool for 5 to 10 minutes. Then, cut it into small squares and garnish with the tadka and fresh cilantro.
Expert Tips
- Add Eno just before steaming: Always remember to introduce Eno fruit salt into the batter just before you start the steaming process. Immediate steaming is vital to ensure the batter rises correctly. Remember, there’s no need to over-stir – just a few quick swirls will do the trick.
- Fresh Eno is key: Fruit salt is the primary ingredient responsible for creating soft and spongy dhokla. Avoid using aged or expired Eno. Ideally, when you add the fruit salt, the batter should visibly lighten and become airy. This transformation indicates that the fruit salt is active. If you don’t observe this change, it’s time to switch to a new batch of fruit salt.
- Check for doneness: To confirm that your dhokla is thoroughly cooked, insert a toothpick into the center. If the toothpick comes out clean, your dhokla is ready. If not, steam it for an additional 3-4 minutes.
- Position the steam valve: Ensure that the steam valve is set to the venting position. This mimics the traditional steaming process and results in light and fluffy dhokla. If you accidentally seal the valve, your dhokla may turn out slightly denser.
Variations and substitutions
- Eno substitute – If you don’t have Eno fruit salt, substitute it with 1/2 teaspoon citric acid + 1/2 teaspoon baking soda. However, I prefer using Eno as it imparts the dish a better taste and fluffier texture.
Serving suggestions
Serve this instant dhokla with your choice of coriander chutney or tamarind chutney, along with a cup of piping hot masala chai.
Prep and storage instructions
This suji dhokla is an excellent choice for a party snack. You can prepare it a few days in advance, and it will maintain its delicious taste.
Prep ahead – I have also frozen leftover dhokla in the past without any significant impact on the taste. To freeze, place it in an airtight freezer-safe container. You can reheat it in the microwave without thawing.
Reheating instructions – Warm the leftover dhokla in the microwave or steam it for a few minutes before serving.
If you are looking for easy and delicious Indian breakfast recipes, here are my top picks,
- Nylon khaman dhokla – Spongy, savory, and with a hint of sweetness, Gujarati nylon khaman dhokla is a light and healthy anytime snack. Get this failproof recipe to make it in the Instant Pot.
- Lemon vermicelli – This delicious and tangy Semiya Upma (Lemon Vermicelli) is just what you need to start your day. It is filling and comes together in 15 minutes from start to finish.
- Sooji upma – a semolina-based breakfast dish that takes less than 30 minutes.
- Idli – You’ll love this post if you have been struggling to get soft and spongy idlis. Learn all my tips and tricks to get perfect fermented batter even in winter!
- Buttermilk dosa – Buttermilk dosa – Delicious and soft, this dosa is perfect for breakfast, snacks, and even lunch. Learn how to make it in a few easy steps.
- Instant Rava idli – Here is a quick recipe to enjoy those lovely soft, fluffy instant rava idlis whenever the mood strikes. Serve with coconut or peanut chutney for a delicious and healthy meal.
Rava Dhokla Recipe (Instant Pot + Stovetop)
Equipment
Ingredients
- 1 cup fine semolina rawa or suji
- 1 cup yogurt
- 1 inch piece ginger grated
- 1-2 green chili finely chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons oil
- ½ cup water
- 1.5 teaspoons Eno/fruit salt
- ¼ teaspoon freshly ground pepper optional
- ¼ teaspoon Kashmiri chili powder optional
- 2.5 cups water for steaming
For the tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida
- ½ teaspoon sesame seeds
- 7-8 curry leaves
For garnishing
- ¼ cup finely chopped cilantro/coriander leaves
Instructions
Preparing the batter
- Grease a 7-inch springform pan or a steel bowl either using oil or cooking spray. Use a pastry brush if needed to make sure the bowl is thoroughly greased.
- Add semolina, yogurt, sugar, green chili, ginger, oil, salt and water in a mixing bowl. Use a whisk to combine them into a lump-free batter.
- Set it aside for about 15-20 minutes to allow the semolina to soak up the liquid.
- After about 15 minutes, whisk the mixture. The consistency of the batter should be thick and flowy like idli batter. Add more water as needed starting with one tablespoon at a time to get the right consistency.
Steaming
- Add 2.5 cups of water in the Instant Pot and click on the Saute function and set it to the ‘More’ mode. Once the water comes to a boil, hit warm/cancel.
- Add the Eno fruit salt to the batter and mix it in till it gets incorporated into the batter making. Do not over mix.
- Place the trivet in the steel inner pot along with the springform pan.
- Transfer the batter into the springform pan. Sprinkle the dhokla batter evenly with freshly ground pepper and Kashmiri chili powder.
- Cover the Instant Pot with the lid and set the valve to the venting position.
- Select the ‘Steam’ function and adjust the pressure to high. Set ten EXTERNAL timer to 15 minutes. [Note: When the steam valve is in the venting position, the Instant Pot timer will not work]. Once the external timer indicates the time is up, hit the cancel button in the Instant Pot.
- Wait for 5 minutes and then open the lid. Insert a toothpick right in the center of the dhokla. If it doesn't come out clean, steam the dhokla for an additional 3-4 minutes till it is thoroughly cooked.
- Remove the pan carefully using tongs.
- If using a springform pan, unhinge the clasp and remove the sides.
- If you are not using a springform pan, run over the edges of the pan with a sharp knife and invert the dhokla over a plate. Lift the pan off the dhokla.
- If you prefer the smoother surface to be on top, invert the dhokla one more time by keeping a plate on top of the dhokla. Carefully hold both plates together and flip the bottom plate to the top.
- Remove the plate and cut the dhokla into diamond shapes.
Tempering process
- Add oil to a small pan and set it on medium heat.
- Once the oil is hot, add mustard seeds and when they start to crackle, add asafoetida, green chilies, and sesame seeds.
- When the sesame starts to brown in about 10-15 seconds, take the pan off heat.
- Pour this tempering mixture evenly over the dhokla using a spoon.
- Garnish with finely chopped cilantro.
- Serve warm with green chutney or tamarind chutney.
Notes
- Prepare the batter: Follow the same steps to make rava dhokla batter. Grease the stainless steel bowl or springform pan.
- Set up for steaming: Choose a large vessel that can comfortably accommodate the springform pan. Pour 2 to 3 cups of water into this pot and bring it to a boil.
- Get the batter ready: As the water starts boiling, incorporate Eno or fruit salt in the batter.
- Steam the dhokla: Transfer the batter to the greased pan. Gently set this pan on a trivet inside the large vessel.
- Cooking time: Cover and steam on medium heat for about 15-20 minutes. The dhokla is done when a knife inserted into it comes out clean.
- Cool and garnish: Remove the dhokla and let it cool for 5 to 10 minutes. Then, cut it into small squares and garnish with the tadka and fresh cilantro.
- I use a springform pan because it makes removing the khaman from the pan a breeze.
- Variation – if you do not have Eno fruit salt, replace it with 1/2 teaspoon citric acid + 1/2 teaspoon baking soda. I do not like the taste of baking soda in this dish, so I always use Eno.
- Always make sure to steam immediately after adding Eno, or your batter will end up flat.
- Check for doneness – Insert a toothpick right in the center of the dhokla. If it doesn’t come out clean, steam the dhokla for an additional 3-4 minutes till it is thoroughly cooked.
- The steam valve kept at venting vs sealing – The steam valve needs to be at venting to replicate the steaming function involved in traditionally making dhokla. If you set the valve to sealing, the dhokla ends up a tad bit denser.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
This post was originally written on Jan 17, 2020, and was republished with additional information on Dec 12, 2023.