Softest rava dhokla (Suji/semolina dhokla)
These rava dhokla are soft, buttery and they will almost melt in your mouth. Learn how to make them thin like how it is made in most Gujarati households and get addicted.
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Dhokla, handvo, patra, muthia are some of the most known Gujarati foods. Dhokla, a steamed savory snack – farsan – can be enjoyed as a snack or even as a light meal. There are so many types of dhokla but some of the most known are khaman dhokla and khatta dhokla (thin, white dhokla).
I grew up eating my mum’s signature dish, khatta dhokla (khatta = sour) sprinkled with coarsely ground black peppercorns. Khatta dhokla or even known as safed (white) dhokla is made of from the mix of rice and lentils that is sun dried and then milled in a slightly coarse powder. My mum would always have a large steel container filled with homemade dhokla flour in her pantry. Not a person to waste anything, she would soak the dhokla flour in the buttermilk she would get after making ghee. A clever idea, won’t you say? Not only it would add a lot of creaminess to the dhokla but would also give it that ‘tang’ necessary to the dhokla.
I have tried so many times to replicate the flavours of her khatta dhokla but haven’t come closer to the taste I grew up with. So, my saviour is these rava na dhokla, that has a similar texture that I grew up eating. Using the same technique as hers, I soaked suji in buttermilk + oil mix overnight that yielded me soft, buttery dhokla.
The best way to enjoy these dhokla is when it is thin, hot, smeared with raw peanut oil with a bowl of cold aamras!! It is divine! The coriander chutney, koro sambar (Gujarati pickle spice blend) and masala tea/a bowl of curd are other combination that pair beautifully with a thali of dhokla.
If you liked this recipe, you may want to have a look at some of these other Gujarati recipes too:
Recipe Card
Softest rava dhokla (Suji/semolina dhokla)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
5 minutes + overnight soaking
COOK TIME
24 minutes
SERVINGS
makes four 8-inch dhokla thali
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Snacks
Prep Time: 5 minutes + overnight soaking | Cook Time: 24 minutes | Servings: makes four 8-inch dhokla thali
These rava dhokla are soft, buttery and they will almost melt in your mouth. Learn how to make them thin like how it is made in most Gujarati households and get addicted.
Ingredients
- For soaking:
- 200 gm (1 cup) unroasted rava/suji/semolina
- 128 gm (½ cup) plain dahi
- 180 ml (¾ cup) water
- ¼ tsp turmeric powder
- 1 tbsp flavourless oil
- For the batter:
- 1 chili + ¼ inch ginger paste
- Pinch of asafoetida (hing)
- Salt to taste
- 120 ml (½ cup) water
- 1 tsp fruit salt (plain Eno – divided)
- 1 tbsp koro sambar or red chili powder for sprinkling (divided)
- For the tempering: (optional)
- 3 tbsp oil preferably peanut (divided)
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8-10 curry leaves
Method
- Prepare the batter:
- In a large bowl, place suji and add all the ingredients listed under soaking.
- Mix it well with a whisk so that it is thoroughly combined and keep it aside to ferment overnight or for at least 6-8 hours.
- Season the batter:
- Next morning, whisk the batter again.
- Add the ginger-chili paste, hing, salt, water and mix well.
- Taste the seasoning and adjust the batter if needed. The batter of the dhokla should be thinner than the idli batter, more of watery consistency (see the pic below)
- Cook the dhokla:
- Prepare the dhokla steamer and grease the plates with oil.
- Once the water starts to simmer, place about 137 ml (½ cup) of batter to the plate.
- Add ¼ tsp of fruit salt (Eno) to the batter in the plate and whisk for about 20 seconds so that it is thoroughly mixed and the batter looks frothy.
- Place the plate immediately in the steamer and sprinkle little koro sambar or red chili powder all over.
- Cover the steamer and cook on a high flame for 6 minutes.
- Remove the dhokla from the steamer once it is done and let it cool for at least 5-7 minutes.
- If you are planning to skip the tempering, brush the ready dhokla with a thin layer of raw oil and with a sharp knife, cut the dhokla in squares.
- Remove the dhokla with a spatula and serve with coriander chutney.
- Do the tempering:
- In a small pan, place oil and bring it to heat on a medium flame.
- Add mustard seeds and let it crackle.
- Then add sesame seeds and curry leaves and sauté for another 20 seconds.
- Turn off the flame and spread about 1 tbsp of the tempering on each dhokla plate.
- Cut the dhokla in squares, remove the dhokla with a spatula and serve with coriander chutney.
Notes
- Most often in Gujarati households, once the suji dhokla is ready, it is smeared with a layer of raw peanut oil and eaten with pickle or chutney. The tempering of mustard and sesame seeds with curry leaves is an optional step most often done for guests and/or on a festive occasion.
- This dhokla can be made instantly after soaking for 30 minutes. However, the tang that is a typical of Gujarati dhokla and the softness – melt in the mouth feel – will be affected.
- I did a step by step process video of this recipe on my Facebook and Instagram account and have saved it under “Dhokla’ in highlights of the Instagram account for a quick reference.
- Important things to note while making these dhoklas:
- The consistency of this batter is one of the keys to a soft suji dhokla. This dhokla batter is thinner than the dosa batter (pic below)
- Use plain curd (not sour) to make the batter. Overnight soaking in plain curd will make the dhokla sour enough.
- I got 550 ml of the dhokla batter which divided by 4 is approximately 137 ml (approx. ½ cup) for each dhokla plate. ½ cup dhokla batter in an 8-inch dhokla plate gives thin dhokla, the way it is eaten in Gujarati households. However, if you prefer you can make dhokla to your desired thickness. Do increase the time of cooking accordingly.
- The fruit salt will make the dhokla soft and fluffy. Do whisk well, taking the batter from the sides of the plate as well. This will prevent from red spots on the dhokla.
- Putting the dhokla plate in the steamer immediately after whisking fruit salt is important so to not lose any air bubbles.
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2 thoughts on “Softest rava dhokla (Suji/semolina dhokla)”
The dhoklas came out very soft and fluffy.
Thank you for so much for your feedback Chavi. I am glad you enjoyed the dhokla 🙂