Crispy and golden on the outside and soft inside, these Rava Dhokla are cooked directly in a pan. These delicious savory semolina cakes are perfect to enjoy for breakfast or snack!
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What is Dhokla?
Dhokla is a steamed savory cake made with either chickpea flour, pigeon peas, urad dal and rice. Traditionally the batter is fermented, steamed and finished with a tempering of mustard seeds and curry leaves.
Sharing the instant version of Dhokla made with Semolina. It is also called as Suji Dhokla, Rava Dhokla, or White Dhokla. In this instant recipe we are first going to do the tempering in a pan and pour the dhokla batter on it and cook till directly in the pan. This instant version uses yogurt for sourness and eno to makes the dhokla soft and fluffy.
This recipe was inspired by Food & Flavors by Shilpi.
How to make Tawa Rava Dhokla?
Making the batter
To a large bowl add one cup semolina, finely crushed ginger and green chili, one tablespoon lime juice, ¼ teaspoon sugar, 1 teaspoon salt, 1 tablespoon oil, ¾th cup whisked curd and ½ cup water. Mix it well and let the batter rest for 15 minutes.
After 15 minutes of resting, mix the batter. I added ¼ cup of water to the batter. The batter should be thick like idli batter and but pourable.
Doing the Tempering
Heat a 10 inch non stick pan on medium heat. Add 2 tablespoons of oil and add one teaspoon of mustard seeds. Let the mustard pop.
While that’s happening, add one teaspoon of eno to the dhokla batter and few drops of water on top of the eno to activate it. Mix it well, and you will observe that the mixture will turn light and airy. Do not over mix the batter.
Now reduce the heat to low and add 1 tablespoon of sesame seeds, 1 sprig curry leaves and slit green chili and cook for 30 seconds.
Cooking the Dhokla in the Pan
Pour the batter immediately on the tempering, close the lid and adjust the heat to low-medium.
Cook for 15-18 minutes or until the bottom is golden and dhokla is cooked through. Let rest for 10 minutes and slowly slide the dhokla onto a plate and serve it with coriander chutney and date chutney.
Tips & Notes:
- I used coarse sooji, you can also use fine sooji in this recipe.
- I prefer using eno over baking soda in this recipe as eno yields better tasting dhokla.
- Once you add the eno to the batter, cook the batter with in 2-3 minutes.
- Non stick pan works better in this recipe.
- Cook the dhokla in medium-low flame to avoid burnt bottom.
Crispy Tawa Rava Dhokla
Ingredients
- 1 cup semolina ( I used coarse sooji)
- 1-2 green chili, finely minced
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoon lime juice
- 1 tablespoon oil
- ¾ cup yogurt
- ¾ cup water ( start with ½ cup and add more as needed)
- 1 teaspoon eno
Tempering ingredients
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- 1 green chili, slit
- 1 tablespoon sesame seeds
Instructions
MAKING THE BATTER
- To a large bowl add one cup semolina, finely crushed ginger and green chili, one tablespoon lime juice, ½ teaspoon sugar, 1 teaspoon salt, 1 tablespoon oil, ¾th cup whisked curd and ¼ cup water. Mix it well and let the batter rest for 15 minutes.
- After 15 minutes of resting, mix the batter. I added extra ¼ cup of water to the batter. The batter should be thick like idli batter and but pourable.
DOING THE TEMPERING
- Heat a 10 inch non stick pan on medium heat. Add 2 tablespoons of oil and add one teaspoon of mustard seeds. Let the mustard pop.
- While that’s happening, add one teaspoon of eno to the dhokla batter and few drops of water on top of the eno to activate it. Mix it well, and you will observe that the mixture will turn light and airy. Do not over mix the batter.
- Now reduce the heat to low and add 1 tablespoon of sesame seeds, 1 sprig curry leaves and slit green chili and cook for 30 seconds.
COOKING THE DHOKLA IN THE PAN
- Pour the batter immediately on the tempering, close the lid and adjust the heat to low-medium.
- Cook for 15-18 minutes or until the bottom is golden and dhokla is cooked through. Let rest for 10 minutes and slowly slide the dhokla onto a plate and serve it with coriander chutney and date chutney.
Notes
- I used coarse sooji, you can also use fine sooji in this recipe.
- I prefer using eno over baking soda in this recipe as eno yields better testing dhokla.
- Cook the dhokla in medium-low flame to avoid burnt bottom.
Sujatha. Y v
Super very tasty recipe