Rava Dhokla

Ingredients

• 160 g (1 cup)coarse rava (sooji/semolina)
• 245 g (1 cup)plain yoghurt (use non-dairy yoghurt for a vegan version)
• 180 ml (¾ cup)water
• 1 teaspoongrated ginger
• 1 teaspoonminced green chillies
• 1¼ teaspoonskosher salt
• ¼ teaspoonbicarbonate of soda
• 1 teaspoonlemon juice
• 22 ml (1½ tablespoons)oil
• 1 teaspoonmustard seeds
• ⅛ teaspoonasafoetida (hing), optional
• 1 teaspoonsesame seeds
• 2green chillies
• 12curry leaves
• To tastefresh coriander, to garnish
• To servecoriander and mint chutney

Instructions

1. 1

   Rest the batter

   Put the rava, yoghurt, 180 ml water, ginger, minced chillies and salt in a mixing bowl. Mix well, cover and leave for 20 minutes.

2. 2

   Heat the water

   Pour 1½ cups (about 355 ml) water into the Instant Pot insert and select Sauté to start heating it. Begin this about 5 minutes before steaming; heating the water first helps the dhokla turn out light, but avoid boiling it for too long, as water will evaporate.

3. 3

   Grease the pan

   Grease a 7½-inch (about 19 cm) stainless-steel pan with cooking oil or spray.

4. 4

   Prepare the batter

   Add the bicarbonate of soda to the batter and pour the lemon juice over it. Mix well, then quickly pour the batter into the greased pan.

5. 5

   Set up the pot

   Place the pan on the Instant Pot trivet, then carefully lower the trivet into the pot. Start steaming within a couple of minutes so the bicarbonate of soda can work. Close the lid with the pressure valve set to Venting.

6. 6

   Steam the dhokla

   Select Steam mode and set an external timer for 12 minutes. The timer function does not work in Steam mode with the valve set to Venting, so use a separate timer.

7. 7

   Rest before opening

   When the timer goes off, press Cancel and wait 5 minutes before opening the Instant Pot.

8. 8

   Make the tadka

   Heat the oil in a small pot. Add the mustard seeds and let them pop, then add the asafoetida, sesame seeds, green chillies and curry leaves. Cook over low heat for 30 seconds and set the tadka aside.

9. 9

   Cut and serve

   Carefully remove the dhokla pan. Run a knife around the edges to release the dhokla onto a plate, then cut it into small squares. Pour the tadka over the top and spread it with a spoon. Garnish with coriander and serve with coriander and mint chutney.

What is rava dhokla?

Dhokla is a savoury steamed snack associated with Gujarat in western India. This version uses rava, also called sooji or semolina, rather than a fermented chickpea batter.

Yoghurt and a short rest soften the grains, while bicarbonate of soda and lemon juice help the mixture rise during steaming. A hot oil tempering adds a fragrant, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 8g protein, 36g carbs, 8g fat.

The semolina provides most of the carbohydrates, while the yoghurt contributes protein and the oil supplies much of the fat. Serve a portion with vegetables or salad to make the plate more varied.

Why the batter rests

Semolina needs time to absorb the liquid, so give the covered mixture the full 20 minutes. The rested batter should look evenly hydrated before you add the raising agents.

Bicarbonate of soda and lemon juice go in just before steaming. Once mixed, move promptly to the pan and pot rather than leaving the batter to stand.

Getting the steaming right

Preheated water gets the steaming process under way quickly, helping the batter rise soon after it enters the pot. Start heating it about 5 minutes before the batter is ready, and do not leave it boiling for an extended time.

Set the Instant Pot valve to Venting and use an external timer for the 12-minute Steam cycle. Leave the dhokla in the closed pot for 5 minutes after the timer ends before opening it.

The texture to look for

The finished dhokla should be soft and set enough to release from the pan and cut into squares. Run a knife around the edge before turning it out to help it come away cleanly.

Cut the cake before adding the tempering so the oil and spices can spread across the pieces. Use a spoon to distribute the tadka over the surface.

Making the tadka

Mustard seeds are ready for the next ingredients when they begin to pop in the hot oil. Add the asafoetida, sesame seeds, chillies and curry leaves at that point.

Keep the heat low and cook the mixture for 30 seconds. This brief finish warms the aromatics without leaving them cooking for too long.

Serving ideas

Serve the squares with coriander and mint chutney, as suggested in the method. The fresh, herby dip makes a bright contrast to the warm, savoury tempering.

For a more substantial meal, serve the dhokla alongside a salad or vegetable dish. For a snack, the squares can be served on their own with chutney.

Recipe notes & tips

• Measure the steaming water into the Instant Pot before starting the final batter steps.
• Use an external timer for the 12-minute Steam cycle.
• Mix in the bicarbonate of soda and lemon juice just before pouring the batter into the pan.
• Grease the pan thoroughly so the dhokla releases more easily.
• Let the dhokla rest in the pot for 5 minutes before opening it.
• Cut the dhokla before spooning over the tempering.

Variations

• Make it vegan: Use non-dairy yoghurt as suggested in the ingredients.
• Adjust the heat: Use fewer green chillies in the tempering for a milder finish.
• Skip the asafoetida: Leave it out if you do not have it or prefer not to use it.
• Add fresh herbs: Scatter extra coriander over the dhokla before serving.
• Change the dip: Serve with another chutney in place of the coriander and mint chutney.

Common mistakes to avoid

• Skipping the rest: Give the semolina mixture 20 minutes to absorb the liquid.
• Heating the water too early: Start about 5 minutes before steaming to limit evaporation.
• Delaying the steaming: Put the pan in the pot within a couple of minutes after mixing in the bicarbonate of soda and lemon juice.
• Relying on the pot timer: Use an external timer for the 12-minute Steam cycle with the valve set to Venting.
• Opening the pot straight away: Wait 5 minutes after pressing Cancel before opening it.

How to store

Refrigerate leftover dhokla in an airtight container and eat within 2 days. Reheat gently in a steamer or microwave until warmed through; the tempering is best freshly made.

Frequently asked questions