This summer-special, quick, and easy dhokla is made with rava and infused with the fresh flavors of cucumber, green chili, and coriander leaves, making it incredibly delicious. It pairs wonderfully with spicy garlic chutney. Unlike traditional dhokla recipes, this version does not require fermentation, allowing it to be prepared in just 20 minutes—perfect for a healthy breakfast or a convenient tiffin box option.
I’m sharing a few tips to help you make soft and spongy dhokla on your first attempt. Do try this new flavored dhokla—it tastes amazing!
Key Tips for Making Soft and Fluffy Instant Dhokla:
- Flavored Paste: First, I prepare a green paste using cucumber, green chili, and coriander leaves, which enhances the dhokla’s taste. You can substitute cucumber with bottle gourd (lauki) for a similar style of dhokla.
- Flour Combination: Instant dhokla is made with rava. I also add a small amount of gram flour and rice flour to the batter for better binding and enhanced flavor. However, avoid adding these flours in excess, as it may alter the texture.
- Batter Consistency: The batter should be of medium thickness with a pouring consistency. If it’s too thick, the dhokla will turn dense; if it’s too thin, the dhokla may become sticky.
- Leavening Agent: To achieve a soft and fluffy texture, I use Eno fruit salt, which can be substituted with baking soda. However, I strongly recommend skipping turmeric, as it can react with baking soda and cause pink spots.
- Moisture Retention: If dhokla is left to rest for too long, it absorbs moisture and becomes dry. To keep it soft and flavorful, always preheat before serving and add tempering on top.
- Serving: This instant dhokla tastes best when prepared slightly spicy and tangy. Serve it with garlic chutney for an extra burst of flavor.
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Recipe video
Instant dhokla with chutney recipe| rava dhokla | dhokla recipe
Ingredients
Making cucumber paste
- 1 cup cucumber pieces
- 1 tsp cumin seeds
- 2 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- ½ cup coriander leaves
Making dhokla batter
- Prepared cucumber paste
- 1 cup rava
- 2 tbsp gram flour - besan
- 2 tbsp rice flour
- ½ cup curd
- Salt to taste
- 1 tbsp oil
- 1 tsp eno fruit salt
- 1 tsp lemon juice
- Sprinkle some red chilli and black pepper powder
For dhokla tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp sesame seeds
- Pinch of hing
- Some curry leaves
- 2 chopped green chilli
For garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 tomato
- 2 tbsp oil
- ¼ cup water or as required
Instructions
Making instant dhokla.
- Wash and cut 2 small cucumbers into rough pieces. Keep them aside.
- In a mixer jar, add 1 cup cucumber, 1 tsp cumin seeds, 2 green chilies, 1-inch ginger, 4-5 garlic cloves, and ½ cup coriander leaves. Grind into a smooth paste without adding water.
- Now, transfer the ground paste into a mixing bowl. Add 1 cup rava, 2 tbsp gram flour (besan), 2 tbsp rice flour, ½ cup curd, and salt to taste. Mix well.
- Then, add ½ cup water and mix until the batter reaches a medium-thick, ribbon-like pouring consistency.
- Now, add 1 tbsp oil and whisk the batter for 2-3 minutes to make it light and fluffy. Cover and let it rest for 10-15 minutes.
- After some time, the rava will puff up, and the dhokla batter will be ready. Add 1 tsp eno and 1 tsp lemon juice. Mix well until the batter becomes light and fluffy.
- Grease a plate with oil and spread a thin layer of the batter on it. Sprinkle some red chili powder and black pepper powder on top.
- In a steamer, add 3-4 cups of water and bring it to a boil.
- Place the dhokla plate in the center, cover it with a lid, and steam on medium-high flame for 12-15 minutes.
- Once done, remove the plate from the steamer and allow it to cool for 5-10 minutes.
- Now, in a tadka pan, add 1 tbsp oil, ½ tsp mustard seeds, 1 tsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chilies. Sauté.
- Pour the tempering over the steamed dhokla and spread it evenly. Cut the dhokla into desired shapes.
- Serve the instant dhokla with oil and garlic chutney.
Making Garlic Chutney
- In a mixer jar, add garlic cloves, cumin seeds, hing, salt, red chili powder, and tomatoes. Grind them into a paste.
- In a pan, heat oil and add the ground paste. Sauté until the oil separates from the sides.
- Transfer the chutney to a bowl and adjust the consistency by adding water.
- Serve the garlic chutney with the dhokla.
Notes
- Do not add water while grinding the cucumber-based paste.
- Dhokla batter should be medium thick with a ribbon-like pouring consistency.
- Do not add more water to the dhokla batter.
- The addition of oil to the dhokla batter makes the dhokla soft when it cools down. Whisk the batter for 2 minutes so it becomes light and fluffy.
- Let the batter rest for 10-15 minutes.
- The addition of gram flour and rice flour provides binding and enhances the taste of dhokla.
- Do not add too much gram flour and rice flour.
- Cucumber-chilli-coriander paste enhances the taste of dhokla.
- The proportion of dahi should be half of the rava.
- Steam the dhokla on high flame for 12-15 minutes.
- The addition of tempering enhances the taste of dhokla.
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