New Delhi: Rava Dhokla is a steamed, soft and fluffy cake made from Rava or semolina. A healthy vegan snack that you can make in no time. 

Main Ingredients 

• 2 cup fine sooji or Rava or semolina (fine variety of sooji) 
• ½ inch ginger + 1 green chili – crushed and made into a paste in a mortar-pestle 
• 1 cup water or add as required 
• 1 teaspoon oil 
• ½ teaspoon sugar or add as per taste 
• 1 pinch turmeric powder 
• 1 to 1.25 tablespoons lemon juice – from 1 medium-sized lemon 
• 1 teaspoon Eno (fruit salt) or baking soda 
• salt as required 

For Tempering 

• ½ teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• 1 teaspoon sesame seeds 
• 8 to 10 curry leaves 
• 1 pinch of asafoetida (hing) 
• 2 to 3 tablespoons water 
• ½ tablespoon oil 

For Garnish 

• 2 tablespoons chopped coriander leaves 
• 1 to 2 tablespoons fresh grated coconut, optional 

Instructions 

Making Batter 

1. Mix all the ingredients mentioned under the list ‘Main ingredients’ except for the fruit salt. 
2. The batter has to be slightly thicker than the idli batter. 
3. Keep aside for15-20 minutes. 
4. Meanwhile, add 3-4 cups of water to the steamer and heat it. 
5. Grease a pan with oil. Add the eno and stir briskly. 
6. Don’t over do as you don’t want the air bubbles to escape. 
7. Quickly pour the batter into the prepared pan. 
8. Spread evenly and shake the pan to even out the batter. 

Steaming Rava Dhokla 

1. Keep the pan in the steamer. 
2. Cover the steamer and steam for approx 18-20 minutes. 
3. I used an electric steamer and steamed it for exactly 20 minutes. 
4. Check with a toothpick to see the doneness and if the toothpick comes out clean, then the Rava dhokla is ready. 
5. Remove and allow to cool for 5-6 minutes. 
6. You can temper directly or unmould the Rava dhokla carefully on a serving plate and then slice and then temper it. 

Making Tempering For Rava Dhokla 

1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first. 
2. Then add cumin and allow to crackle them. 
3. Add the asafoetida, sesame seeds, and curry leaves and fry for some seconds. 
4. Switch off the flame. Add 2-3 tbsp water to the tempering. 
5. Be careful as the oil is hot and adding water would create a splurge. So add the water carefully. 
6. Pour the tempering mixture evenly over the Rava dhokla. 
7. Top with some chopped coriander leaves or freshly grated coconut. 
8. Slice and serve them warm or cool.