Rava Dhokla / White Dhokla (Steamed Semolina Cake)

 

                Rava Dhokla / White Dhokla is a classic Gujarati snack to be relished as an appetizer / breakfast with green chutney or as an evening tea time snack. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.  

               This recipe is an instant version where I have used rava (sooji) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option when time is a constraint. So check out a step by step pictorial recipe to prepare it.   

• 1 cup rava (semolina)
• 1/2 cup yoghurt
• 2 tsp. lime juice
• 1 tsp. ginger, pounded
• 2 green chilies, pounded
• salt to taste
• 1 tbsp. oil for the batter
• 1 tsp. sugar
• 1 cup water
• 1 tsp. Eno fruit salt
• 2 tbsp. oil for the tempering 
• 1 tsp. mustard seeds
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger and pounded chilies. 

          Add 1 cup water and prepare a thick batter of pouring consistency. Cover and keep aside for 15-20 minutes. 

          Add the Eno fruit salt and a sprinkle of some water. Give it a gentle mix to combine well. 

          Pour into a greased steel plate / cake tin and steam for 18-20 minutes. After it cools down, gently run a knife around the edges of the cake tin and invert it over on a plate. Cut it into desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the green chilies and curry leaves. Sauté for a few seconds.

          Then add 1/4 cup water and pour this tempering over the steamed dhokas. Garnish with coriander leaves and serve with green chutney.

In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger & pounded chilies. 

Add 1 cup water & prepare a thick batter of pouring consistency. Cover & keep aside for 15-20 minutes. 

Add the Eno fruit salt & a sprinkle of some water. Give it a gentle mix to combine well. 

                 Pour into a greased steel plate / cake tin.

                     Steam for 18-20 minutes.

                    Allow it to cool down.

Gently run a knife around the edges of the cake tin & invert it over on a plate. Cut it into desired shapes.

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the green chilies & curry leaves. Sauté for a few seconds.

                    Then add 1/4 cup water.

                    Pour this mix on the steamed dhokas. 

            Garnish with coriander leaves & serve with green chutney.