Rava Dhokla Recipe | Sooji Dhokla | Semolina Dhokla

Dhokla is a popular Gujarati dish which can be served for breakfast or as a snack. The conventional dhokla is made out of besan. You can check out the recipe of conventional Dhokla here. In this recipe, instead of using besan as main ingredient, we are going to use Semolina. Semolina based dhoklas are instant considered to conventional. But I prefer soaking semolina in curd overnight which gives more flavor and also softness to these dhoklas instead of instant batter. Steam cooked semolina cakes are healthier and perfect dish for breakfast.&nbsp Try this Rava Dhokla and share your experience!;

Preparation and Yield:

Soaking time	Overnight or 2 hours
Preparation time	15 mins
Cooking Time	20 mins
Servings	4
Recipe Category	Breakfast
Recipe Cuisine	North Indian

Rava Dhokla Recipe | Sooji Dhokla | Semolina Dhokla

Ingredients:

Semolina	1 Cup*
Yogurt	1.5 Cup
Butter Milk	½ Cup
Green Chilli	2
Ginger	½" piece
Salt	To taste
Lemon Juice	1 tablespoon
Gram Flour	1 tablespoon
Sugar	½ teaspoon
Oil	1 tablespoon
Eno Salt	1 teaspoon
Coriander Leaves	1 tablespoon
Grated Coconut	1 teaspoon

* 1 Cup = 250ml

For Seasoning:

Oil	2 teaspoon
Mustard Seeds	1 teaspoon
Sesame Seeds	1 teaspoon
Curry Leaves	few

Rava Dhokla Recipe | Sooji Dhokla | Semolina Dhokla

Method:

Take a mixing bowl and add semolina and yogurt and stir well. Let this sit aside for at least 2 hours. Overnight soaking enhances the flavor and also the texture. Make a paste of green chili and ginger and keep it aside. Also take a cake tin or stainless steel vessel that fits inside a cooker and grease it with oil and set it aside

After 2 hours or in the morning, take the mixing bowl and add salt, green chili and ginger paste, oil, gram flour, lemon juice and sugar and stir well. Add butter milk to make the consistency of the batter like a dosa batter.

Finally add eno salt and gently mix it. After adding eno salt, don't keep the batter for longer time. The eno salt will react with the lemon juice and make the batter nicely frothy and helps in getting soft and spongy Dhoklas.

Pour the batter into the greased vessel and pat it gently once to get rid of any air bubbles. Keep this vessel or tin inside the cooker or steamer and steam cook for about 18-20 minutes.

After the pressure is fully released, take out the cooked dhokla and allow it to cool for 10 minutes. Meanwhile prepare the tempering. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add sesame seeds and fry till it becomes red color. Also add curry leaves and fry for 2 seconds and then switch off the flame