Go Back

Rava dhokla

Course Breakfast
Cuisine Indian
Servings 4 people


  • Semolina Or sooji- 1/2 kg
  • Curd- 250 grams
  • Turmeric powder- 1/2 tablespoon
  • Salt- as per taste
  • Sugar- 2 tablespoon
  • Green chillies- 6 to 8Gram flour or besan- 2 tablespoon
  • Eno- 1 tablespoon
  • Refined oil- 2 tablespoon
  • Curry leaves- 15 to 20 leaves
  • Mustard- 1 tablespoon
  • Coriander leaves- 2 tablespoon (finely chopped)
  • Coconut- 2 to 3 tablespoon (finely grated)


  • Firstly take a mixing bowl and add 1/2 kg sooji Or semolina to it.
  • Now add 2 tablespoon of gram flour or besan to it.
  •  Add 250 grams curd to it.
  • Mix them well.
  • Now add 1/2 tablespoon turmeric powder to it.
  • Now add salt as per taste.
  •  Add a tablespoon of sugar to it.
  •  Now add required amount of water to get idli like consistency.
  • Mix the batter well avoiding lumps.
  •  Add 2 to 3 crushed green chillies to it.
  •  Now add the chopped coriander leaves to it.
  •  Mix it well. Rest it for an hour.
  • Add a tablespoon of eno to the batter.
  •  add 2 tablespoon of water on top of it.
  • Mix them well.
  •  Now take a bubble steamer and grease its plate with oil.
  •  Pour the mixtures in the plates.
  •  Steam the rava dhokla in the bubble steamer for 5 to 8 minutes.
  • Poke it to check whether it is perfectly cooked or not. If the knife is clean your dhokla is cooked perfectly.
  • Remove it from the plate with the help of a knife.
  •  Your dhokla is perfectly cooked. Keep it aside for later.
  • Now heat a pan with 2 tablespoon of refined oil.
  • Turn the flame to low. Add 1 tablespoon mustard to it.
  •  Add 15 to 20 curry leaves to it.
  •  Add 2 to 3 slit green chillies to it.
  •  Add 2 to 3 red chillies to it.
  • Stir it well and let it splutter in low flame.
  • Add 1 tablespoon sugar in it.
  • Add 1/4 th cup water to it.
  • Mix it well until boils.
  • Now pour the mixture to the rava dhokla.
  • Garnish it with coriander leaves.
  • Garnish it grated coconut.
  • Your rava dhokla is ready serve it along with tamarind chutney or tomato ketchup.