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Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water and a little sugar is added to this oil. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.

It is usually served with deep fried chillies and chutney made from coriander. It can also be garnished with coriander and often served with grated coconut.

Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these are traditionally eaten with dhokla.

Rava dhokla also known as suji dhokla, is a Gujarati snack. These are soft and tender vegetarian snacks. This light yet filling snack is a healthy option and just perfect for evening snacks along with a cup of hot tea or a good breakfast option.

It is very easy to make and delicious in taste. I love to have suji dhoklas or rave dhoklas as weekend breakfast. I learned this dish from my husband. He is an expert in making rava dhokla.

Rava Dhokla is a steamed recipe which is sure to keep your calorie count in check without compromising on the taste. This vegetarian recipe makes for a perfect healthy snack option, which you can relish anytime of the day.

Rava dhokla are soft and spongy dhokla, a steamed savoury cake made in a  jiffy with semolina (sooji) and aromatic spices. A perfect tea-time snack that is light on the tummy and tastes fantastic.

I love to have rava dhokla with green chutney and red chilli sauce and with chai (an Indian tea).

Ingredients

Preparation

To Make Rava Dhokla

• Mix semolina (suji/rava), yogurt (dahi/curd), sugar, ginger paste, green chilli paste, oil, water and salt in a bowl and beat it until smooth. Make sure that there are no lumps in the mixture. Let it rest for about 15-20 minutes.

• Add approximately 1 large glass of water in a steamer and heat it over a medium flame. Grease streamer tray properly with some oil.

• Now add baking soda into the batter.

• Mix the batter well for a minute, make sure not to over mix it.

• Pour the batter immediately into a greased tray. Fill the batter to half the capacity of the container and place the container in the steamer.

• Steam it for 3 minutes over a high flame and then turn the flame to medium and steam it for another 12 minutes.

• Once done, insert a knife or a toothpick in the centre of the semolina dhokla and check if it comes out clean. If it does, then it is ready. If not, then steam it for another 2-3 minutes.

• Once done, take out the semolina dhokla from the steamer on a tray or on a plate and let it cool for 3-4 minutes. Then cut the dhokla into small squares or rectangles or into diamond shapes.

For the Tadka/Tempering

• Heat 1 tablespoon of oil in a small pan for the tadka or for the tempering on a medium flame.

• Once oil gets hot, add mustard seeds (rai) in it. When they start to crackle, add half cut green chillies and curry leaves and sauté for few seconds. Use of curry leaves is optional but it gives taste to this dish.

• Then add 2 tablespoon of water and sugar into it. Mix well. Use of sugar is optional, but i like to have some on my tempering. Once sugar gets dissolves completely turn off the flame.

• Pour this tadka/tempering over the rava dhoklas evenly.

• Yummy Semolina dhokla/rava dhokla is ready.

• Serve it with some green chutney and/or red chilli sauce and with some hot chai (Indian tea).

• Enjoy yummy dhoklas with your loved ones.