To make instantaneous Rava Dhokla Recipe combine suji, curds, inexperienced chili paste with water, allow them to relax for half an hour after which steam the batter. The tempering added on prime of the Rava dhokla after it’s cooked is the grasp stroke, as within the case of any dhokla recipe. It offers the semolina dhokla a wonderful aroma and a particular flavor.


For Rava Dhokla

  • 1 1/2 cups semolina (Rava / sooji)
  • 1/2 cup curd (Dahi)
  • 1 1/2 tsp inexperienced chili paste
  • 2 tbsp oil
  • salt as per taste
  • 1 1/2 tsp fruit salt
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp sesame seeds (til)
  • 1/4 tsp asafoetida (hing)
  • 1 tbsp finely chopped coriander (dhania)

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How to make Rava Dhokla Recipe

  • Combine the semolina, curds, inexperienced chili paste, 1 tbsp of oil, salt, and 1½ cups of water in a deep bowl and whisk nicely.
  • Cover with a lid and maintain apart for 30 minutes.
    Just earlier than steaming the dhoklas, add the fruit salt and a couple of tsp of water.
  • When the bubbles type, combine gently.
    Pour the batter instantly right into a greased thali and shake the thali clockwise to unfold the batter in an excellent layer.
  • Steam in a steamer for 12 minutes. Keep apart.
  • Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds, and asafoetida and sauté on a medium flame.
  • Pour the tempering over the all Rava dhokla, sprinkle the coriander evenly over it.
  • Cool the Rava dhokla slightly and minimize it into equal-sized squares items.
  • Serve the Rava dhoklas instantly with inexperienced chutney.

Rava Dhokla Recipe Video 

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