Rava Dhokla Recipe

Making Batter

1. Mix all the ingredients mentioned under the list ‘Main ingredients’ except for the baking soda/eno.
2. The batter has to be slightly thicker than the idli batter.
3. Keep aside for 15-20 minutes.
4. Meanwhile add 3-4 cups water in the steamer and heat it.
5. Grease a pan with oil. Add baking soda/eno to the batter and stir briskly.
6. Don’t overdo as you don’t want the air bubbles to escape.
7. Quickly pour the batter in the prepared pan.
8. Spread evenly and shake the pan to even out the batter.

Steaming Rava Dhokla

1. Keep the pan in the steamer.
2. Cover the steamer and steam for approx. 18-20 minutes.
3. Check with a toothpick to see the doneness and if the toothpick comes out clean, then the rava dhokla is ready.
4. Remove and allow to cool for 5-6 minutes.
5. You can temper directly or unmould the rava dhokla carefully in a serving plate and then slice and then temper it.

Making Tempering For Rava Dhokla

1. Heat oil in a small pan. First add the mustard seeds. Let them pop first.
2. Then add cumin and allow them to crackle.
3. Add the hing, sesame seeds and curry leaves and fry for some seconds.
4. Switch off the flame. Add 2-3 tbsp. water in the tempering.
5. Be careful as the oil is hot and adding water would create a splurge. So add the water carefully.
6. Pour the tempering mixture evenly over the rava dhokla.
7. Top with some chopped coriander leaves or freshly grated coconut.
8. Slice and serve them warm or cool.