Rava Dhokla ~ Steamed Gujarati Snack

Rava Dhokla

rava dhokla
Rava Dhokla

A visit to the local mithai store, Ladoo Gopal, is usually when I crave chaat. Along with a hot plate of chaat, I end up eating Dhokla and hot jalebi. ๐Ÿ™‚ My favorite variety of Dhokla aka savory cake is the one made with semolina, Rava Dhokla. The authentic version of Dhokla uses rice and bengal gram or urad dal which are soaked overnight, ground to a batter, spiced up with ginger and green chilis, fermented, steamed and tempered with spices. A labor intensive, long drawn process that requires patience. Home cooks have their own versions or variations of the revered Gujarati snack recipe based on the region its prepared.

dhokla chutney
Dhokla Chutney

I have blogged Khatta Dhokla at Kids Zone which calls for the use of rice and urad dal. Today’s Rava Dhokla recipe uses only semolina aka sooji along with sour yogurt. It has a soft, fluffy texture with slightly spicy, sour and salty flavors and a hint of sweetness. Spice of choice can be crushed black pepper corns or green chilies. I usually soak semolina in yogurt the earlier night and refrigerate, though the minimum soaking period is an hour. I made these soft and fluffy savory cakes for breakfast which made for a substantial and filling meal. If you are looking for recipes of snacks that are traditional, easy to make and delicious then Rava Dhokla should be your choice. It can be served as a snack or starter with coconut chutney, garlic chutney or coriander chutney.

sooji dhokla
Sooji Dhokla

Rava Dhokla ~ Steamed Gujarati Snack

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  semolina
  •   curd


  •   Semolina - 1 cup, sooji
  •   Curd - 1 1/2 cups, yogurt (preferably sour)
  •   Buttermilk - 1/2 cup
  •   Salt to taste
  •   Green chilies - 2
  •   Ginger - 1/2" piece
  •   Besan - 1 tbsp, chickpea powder
  •   Sugar - 1/2 tsp
  •   Lemon juice - 1/2 tbsp
  •   Oil - 1 tbsp
  •   Eno Salt - 1 tsp
  •   Red chili powder - 1/2 tsp
  •   Fresh coriander leaves - for garnish
  •   Grated coconut - for garnish (optional)
  •   For tempering/tadka:
  •   Mustard seeds - 1 tsp
  •   Cumin seeds - 1/2 tsp
  •   Sesame seeds - 1 heaped tbsp
  •   Curry leaves - 1 sprig
  •   Oil - 1/2 tbsp

Method for making Rava Dhokla ~ Steamed Gujarati Snack

In a bowl, mix semolina and curd. Mix well such that there are no lumps. Place lid and keep aside for at least 2 hours. Its a good idea to soak overnight in the refrigerator.
Make a coarse paste of green chilies and ginger.
At the time of preparing dhokla, add besan, lemon juice, green chilies-ginger paste, oil, sugar and salt to the soaked sooji yogurt batter mixture and mix well. The consistency should be like a thick dosa batter. Add buttermilk as required to reach the dosa batter consistency.
Grease a stainless steel vessel or an aluminum round cake pan that will easily fit into your pressure cooker or steaming vessel.
If using a pressure cooker, add water to it and place it on low flame with out lid. If using a steamer, add water and allow to steam.
To the sooji curd batter, add eno salt and mix well using your hand. You will find that the batter becomes frothy. Immediately, pour the batter into the greased vessel, sprinkle red chili powder and place lid.
Place this vessel in the pressure cooker or steamer and steam it on high without weight for 16-18 mts. Turn off flame and allow to cool for 10 mts.
When the dhokla is cooling prepare the tempering. Heat oil in a small pan, add mustard seeds and allow to splutter. Next add cumin seeds, sesame seeds, curry leaves and saute for a few secs. Turn off flame and keep aside.
Remove dhokla vessel from the pressure cooker and use a knife to run along the edge of the dhokla to loosen it. Overturn the vessel on to a plate carefully and again turn it back to its original position with red chili powder on top. Pour the tempering on top of dhokla, sprinkle fresh corinader leaves and grated coconut. Cut into pieces and serve warm with green chutney made with coriander leaves, mint leaves, sugar, ginger and green chillies.


  •   Alternately, you need not overturn the dhokla on to a plate. Pour the tempering all over the dhokla, cut into pieces and serve with green chutney.
  •   To prepare dhania chutney or green chutney - Blend 1 cup packed chopped fresh coriander leaves, 1/2 cup mint leaves, 2 green chilis, 1/2" ginger piece, 1 tbsp lemon juice, 1/2 tsp sugar, salt to taste. You can add a clove of garlic if you like the flavor of garlic in your chutney.
  •   Sometimes the steaming process takes longer than 18 mts. Do steam for additional 10 mts if necessary.


Rava Dhokla recipe, a classic among Gujarati recipes, is made with semolina, curd and tempered with spices.One of the easy to make snacks which is healthy.
  • Manasa Murty

    this looks delicious. Thank you for the recipe. I am on a rice free diet now for religious reasons and this totally works!!

  • zaheera

    is there any substitute for eno salt …as I stay in uk here we dont get that…I just tried last week with baking soda but didnt work…any suggestions…

    • Sailu | Indian Food

      I’m afraid there is no substitute for Eno salt. You can ferment the batter (sooji+sour yogurt) overnight in the fridge, add 1 tsp baking soda and 1/2 tsp citric acid to the batter at the time of preparing dhokla. If you do not have citric acid, increase lemon juice by another tbsp than what is called for in the recipe.

  • Hanisha Arora

    When is the buttermilk to be used exactly? ??

    • Sailu | Indian Food

      Hanisha, you can add at the time of making soaking the curd and semolina OR add it at the time of making the dhoklas when you mix rest of the ingredients called for in the recipe. Basically you might require 1/4 cup ot 1/2 cup of buttermilk to reach the consistency required to make dhoklas.

      • Hanisha Arora

        Dats vry quick… ๐Ÿ™‚ thanks for an early reply …n I need recipe for eggless chocolate brownie can u pls help me out wid it …thanks in advance

  • dassana

    nice clicks sailu. this is one recipe i learnt when working, with my colleagues discussing the recipe. i would make this often for my tiffin since it was so easy. long time i have not made rava dhokla. seeing your post is tempting me to make it.

    • Sailu | Indian Food

      Everyone at home like this, Dassana. Dhokla is not so popular in our parts unlike in Western India yet those who love Dhokla will be able to find it in our local mithai store which caters to chaats and dhokla.

  • Arthi

    This looks delicious. Thanks for the post. BTW, I wanted to point out that Semolina (or Rava) is NOT GLUTEN-FREE. It is made from durum wheat and is high in gluten.

    • Sailu | Indian Food

      Thanks for pointing out.

  • Linda

    Hi Sailu!

    Made it today but it came out to wet ….. ๐Ÿ™ Any suggestions??

    • Sailu | Indian Food

      I suggest you steam for another 15 mts. Also you need to place a tight lid over the dhokla.

  • Nithu

    Hi Sailu

    Is there an alternative to the eno salt? It’s hard to get in my place. I tried with baking soda but never puffed. Pls post besan dhokla version when u have time.

    Thank u

  • rekha

    any substitute to buttermilk or can you pls share ypur method of buttermilk?

  • prabha

    Good an dHealthy dish.Thanks


    Made Rava Dhokla and came out just as its shown in the pic. Very very tasty and super quick. Thanks Sailudi.

  • Sansree

    if kept in fridge overnite…is there no need to add ENO? please clarify.

    • Sailu | Indian Food

      Add eno just before steaming

  • Ritu Narayanan

    Hi Sailu, which sooji is recommended for rava dhokla ? Fine or coarse ? Or either would do ?

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