Rava / semolina dhokla. To make instant rava dhokla mix suji, curds, green chilli paste with water, let them rest for half an It gives the semolina dhokla a fabulous aroma and special flavour. This recipe does not require any. Semolina based dhoklas are instant considered to conventional.
However, with this rava dhokla recipe's step by step photos, you can be sure of making your best ever homemade white instant dhokla.
Rava Dhokla Recipe (with Step by Step Photos).
The all time favorite rava dhokla is now ready to serve and eat along with coriander chutney or peanuts chutney.
You can cook Rava / semolina dhokla using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rava / semolina dhokla
- Prepare 1 cup of fine rava/ suji / semolina.
- It's 1 cup of curd.
- You need 3/4 Cup of water.
- Prepare 1 tablespoon of ENO fruit salt.
- It's as per taste of Salt.
- Prepare 2 tbsp of oil.
Soft and spongy Instant Rava Dhokla is a steamed savory 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! Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Rava dhokla with step by step photos.
Rava / semolina dhokla step by step
- Mix rava curd water and salt in a bowl until it a smooth consistency. Add 2 tbsp oil. Let it set for 15 minutes..
- After 15 minutes add one tablespoon eno fruit salt in a batter. mix it well. Grease cake tin with oil. Pour batter immediately into a greased tray..
- One large glass water in a steamer and hit it over medium flame. Set the dhokla batter tray in a steamer. Cook 15 minutes over medium flame..
- After 15 minute insert knife in it and check if it comes out clean. And now dhokala is ready. Cut suji dhokala into small square pieces..
Steamed, soft and fluffy cake made from rava or semolina. When I made the rava dhokla, I did not have yogurt at hand and so substituted it with lemon juice and. This rava dhokla has soft and fluffy texture. Yogurt is used in this rava dhokla recipe to make batter. To get the hint of sourness to the steamed dhokla (just like traditional white dhokla gets after.
