Enjoy easy-to-make rava or semolina dhokla, a soft and savory Gujarati snack prepared with semolina and yogurt. This instant, no-ferment recipe is perfect for a quick breakfast or snack, and can be made in an Instant Pot or on the stovetop.
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
Stovetop instructions
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.
Tips/notes
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.