Go Back
–+ servings
crispy tawa sooji dhokla cut yo squares and served with coriander chutney
Print Recipe
5 from 2 votes

Crispy Tawa Rava Dhokla

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!
Prep Time15 minutes
Cook Time20 minutes
Resting time15 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Author: Madhavi Kadaba

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

  1. I used coarse sooji, you can also use fine sooji in this recipe.
  2. I prefer using eno over baking soda in this recipe as eno yields better testing dhokla.
  3. Cook the dhokla in medium-low flame to avoid burnt bottom.