Rava Dhokla is a soft and fluffy steamed snack prepared from rava semolina. This is one of the most relished and sought-after Gujarati delicacies. Here is a simple Rava Dhokla recipe that is quick and easy to make for breakfast or a side dish for a healthy meal. Unlike the regular fermented dhokla prepared using rice or lentils, this recipe uses rava as its base, along with yoghurt for that hint of tanginess. This instant rava dhokla recipe does not require fermentation, so it's perfect if you are in a hurry. The key ingredients used here are semolina (rava), yoghurt, ginger, green chillies, and a pinch of turmeric for colour. The rava dhoklas are steamed; they come out soft and spongy in texture. Once steamed, their flavour is built up with the tempering added to a mix of mustard seeds, green chillies, and curry leaves for that perfect Gujarati flavour. Serve Rava Dhokla plain, or enjoy it with some green or tamarind chutney to spice it up. It's also a favourite to be brought to parties or served as a healthy snack to kids. This recipe of Rava Dhokla is super quick and perfect for a quick meal.

• 1 cup rava
• 1 cup curd
• 1 tsp cumin seeds
• 8-10 curry leaves
• Salt
• 1 tsp mustard seeds
• 1 green chilli
• 1 tsp ginger
• Coriander
• 1/2 tsp hing
• 2 tbsp cooking oil
• 1/4 tsp baking soda

• Pour 1 cup of rava (semolina), 1 cup of dahi (yoghurt), 1/2 cup of water, one Tsp of grated ginger, and one finely chopped green chilli, salt to taste, into a big mixing bowl.
• The combination of yoghurt and water gives the batter that creamy consistency, which makes the dish perfect for the recipe at hand, and the ginger and green chilli add that hint of spice.
• Mix well so that the batter stays smooth. Cover that bowl and rest it for 20-30 minutes.
• Don't skip this step, as rava absorbs moisture and softens to finally make your dhoklas fluffy.
• After 20-30 minutes, remove the cover from the bowl and add 1/2 Tsp of eno fruit salt or ¼ Tsp of baking soda in it.
• Mix up lightly, but wholly. You will begin to see air bubbles that help make your dhokla rise and spongy. Do not overmix to retain the airiness in the batter.
• Grease the dhokla steamer plate or a deep plate using a little oil. Transfer the batter to the greased plate and spread with the help of a spatula to an even layer.
• Steam it in a steamer or a big vessel with 2 cups of water. Steam on a medium flame.
• Place the plate with the batter inside the steamer carefully. Place the lid on it.
• Steam the dhokla for 15-20 minutes on medium heat. To check if the rava dhokla is ready, put a toothpick in the centre, and if it is clean, your dhokla is ready. If not, then steam it for a few more minutes.
• Now, take out that plate carefully from the steamer. Allow the dhokla to cool for a few minutes before cutting the same into square-shaped pieces.
• Heat 2 tablespoons of oil in a small pan by placing it over the medium heat.
• Now add one Tsp of mustard seeds, one Tsp of cumin seeds, 1/2 Tsp of asafoetida (hing), and 8-10 curry leaves to it and stir well till you hear the ingredients crackle while letting their aroma and flavour come out.
• Pour this aromatic tempering over the dhokla pieces.
• Finally, garnish it with fresh chopped coriander leaves and a little grated coconut.
• Serve the rava dhokla with green chutney or tamarind chutney for an added flavour.
• Quick, easy, and delicious, this bursting flavour in every mouthful makes the recipe of Rava Dhokla the perfect snack for any occasion, prepared with spongy dhokla, aromatic tempering, and fresh garnishes.
• Enjoy a taste of Gujarat at home with this recipe of rava dhokla.