Instant masala dhokla is an easy and less oil dhokla recipe that can be prepared within minutes in regular steel glasses without much hassle. It is prepared with Rava and potatoes and regular spices. it is an interesting and attractive tasty dhokla recipe that has a similar appearance to potato roll samosa but offers a totally different taste and flavor. it can be one of the favorite kid’s snack recipes, but can also be an ideal party starter or appetizer recipe served with a hint of tomato sauce. Do try this!
The key to making instant masala dhokla at home are
- Use semolina or fine rava for instant dhokla batter.
- You can use curd or buttermilk to soak rava into the batter. I soaked it in water and use nimbu na phool (citric acid) instead of curd or buttermilk.
- Dhokla batter should be slightly thick and pouring consistency.
- Steam dhokla on tawa for 12-15 min on medium-high flame.
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Instant masala dhokla | masala dhokla | instant rava dhokla
Ingredients
For dhokla batter
- 1 cup fine rava
- 1 cup water or as required
- Salt to taste
- ½ tsp nimbu na phool - citric acid
- ¼ tsp baking soda
For potato masala
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- Pinch of hing
- 1 tsp ginger-garlic paste
- 1 chopped green chilli
- ¼ cup or 1 small size chopped onion
- 1 tsp gram flour
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 1 cup or 2 medium size boiled and mashed potatoes
- Salt to taste
- ¼ tsp garam masala
- 1 tsp lemon juice
- ¼ tsp sugar
- Some coriander leaves
For tadka
- 2 tbsp oil
- Pinch of hing
- ¼ tsp mustard seeds
- 6-7 curry leaves
- 1 tsp white sesame seeds
- ¼ tsp red chilli powder
- ½ tsp pavbhaji masala
- Some coriander leaves
Instructions
- In a mixing bowl, add rava, water, salt, and nimbu na phool. Mix well and rest the batter for 30 minutes.
- For the masala, in a pan add oil, cumin seeds, mustard seeds, and hing. Sauté it.
- Then add ginger-garlic paste and chopped green chili. Sauté it.
- Now add chopped onion and sauté till it becomes translucent.
- Add gram flour and sauté till it slightly changes its color.
- Now lower the flame, and add red chili, turmeric powder, and coriander powder. Mix well.
- Then add boiled and mashed potatoes and salt. Mix well with the masala.
- Add garam masala, lemon juice, sugar, and some coriander leaves. Mix well.
- The potato masala is ready. Cool down completely.
- Make equal size rolls from potato masala.
- Now add some water and place a stand into the cooker. Remove the whistle and ring from it.
- After 30 minutes, the dhokla batter is soaked properly. Add some water if the batter is thick.
- Then add baking soda into the batter and mix well.
- Add 1-2 ladles of batter into grease steel glass. Place potatoes roll into center and cover the roll with batter. Ready another glass in the same way.
- Place dhokla glass into a pre-heated cooker. Cover and steam dhokla for 12-15 minutes on medium-high flame.
- When dhokla is steam properly, take it out and cool down completely.
- Demould dhokla from glass and keep it aside.
- For tadka, heat oil in a pan, add mustard seeds, hing, curry leaves, white sesame seed, red chili powder, pav bhaji masala, and some coriander leaves. mix well.
- Add dhokla roll into tadka and roll in it.
- Now cut dhokla into a ring and serve with tomato sauce and green chutney
Notes
- rest batter for 25-30 minutes so rava is soaked properly.
- addition of gram flour in masala absorbs water from boiled potatoes and gives perfect binding to roll.
- demould dhokla, when it is completely cold.
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