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Dhokla is a traditional and all-time favorite Gujarati snack recipe. In this recipe, I made instant dhokla with besan (gram flour), rava, sour curd, and regular spices. It is a combination of sweet and sour taste, which is generally served as a snack but can also be served as a morning breakfast recipe or a sudden guest at home. It is easy to cook and gets ready in less than 30 minutes and is a foolproof recipe for soft and spongy dhokla. Do try this!
The key to making rava besan dhokla at home are
- Firstly, the quantity of besan(gram flour), rava, and sour curd should be equal in dhokla batter. also, use a fine variety of rava for dhokla batter.
- Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate it and dhokla become soft and spongy dhokla.
- I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink color.
- I steamed the dhokla in kadai and boiled water before placing the dhokla plate in it. preheating steamer and kadai helps to make spongy dhokla.
- Steam dhokla for 15 min on high-medium flame.
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Recipe video
Rava besan dhokla | suji besan dhokla | instant dhokla | dhokla chutney
Ingredients
For dhokla
- 1 bowl besan
- 1 bowl fine rava - semolina
- 1 bowl sour curd
- Pinch of hing
- Salt to taste
- 1/8 tsp turmeric powder
- 1 tbsp sugar
- 1 tsp ginger paste
- 2 green chilli paste
- 1 bowl water or as required
- 1 tbsp oil
- 1 tsp eno fruit salt
- Oil for greasing
For dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chilli slits
- 10-12 curry leaves
- Some coriander leaves
For dhokla chutney
- 1 cup coriander leaves
- ยผ cup mint leaves
- 1 inch ginger
- 2-3 green chilli
- ยฝ tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2-3 dhokla pieces
- Water to grind chutney
Instructions
Making instant rava besan dhokla
- In a mixing bowl, add besan (gram flour), rava (semolina), hing, salt, turmeric powder, sugar, ginger paste, green chilli paste, and curd.
- Now add water gradually and make the smooth and flowing batter.
- Whisk batter with hand for 3-4 minutes and rest batter for 25-30 minutes.
- Meanwhile, add water to the pan. Cover and steam for 5 minutes.
- Add eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into the desired shape
- Now heat oil into tadka pan, add mustard seeds, chopped green chili, and curry leaves. mix well and add tadka on dhokla.
- Serve dhokla with chutney.
Making dhokla chutney
- In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
- Add some water and grind it into a smooth paste.
- Dhokla chutney is ready.
Notes
- use fine rava (semolina) for dhokla.
- quantity of besan and rava should be equal.
- use sour curd or buttermilk while making dhokla batter.
- make medium thick and pouring consistency of the batter.
- rest batter for 25-30 minutes, so rava soaked adequately.
- preheat the steamer for 5 minutes before steaming dhokla.
- steam dhokla 15 min on high flame.
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