Nov 28, 2013

Sooji Dhokla / Rava Dhokla

Sooji Dhokla  / Rawa Dhokla - A delicious & quick Gujarati snack. Best with green chutney !!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10 - 12 medium size dhoklas


Please use same measuring cup to measure gram flour and water.

1 cup / 200 ml / 8 oz (Indian standard measuring cup)  sooji (Bombay rawa)

1 cup / 200 ml / 8 oz curd / yogurt

1/4 teaspoon turmeric powder

½ teaspoon ginger paste

1/4 cup + 3 tablespoon water

1/4 teaspoon salt

1 teaspoon Eno fruit salt (available @ medical stores and supermarkets. It's an antacid and good for digestion)

1/2 teaspoon  oil to grease the pan


Grease a steel thali / bowl with ½ teaspoon oil and keep aside.

In a bowl,  mix sooji,  curd, salt,  ginger paste and turmeric powder.

Add 1/4 cup water and make a batter of pouring consistency. Add extra 2 – 3 tablespoon water if required. Finally mix with Eno fruit salt. Stir well until all the ingredients well combined.

Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker or National rice cooker.  Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).

Keep aside for cool for half an hour and cut into desired shapes.

For the Seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

2 green chillies , slit lengthwise

1 spring curry leaves or 6 nos

1 teaspoon sugar

2 tablespoon water

3 teaspoon lemon juice

1/4 teaspoon hing ( asafoetida )

2 teaspoon coriander leaves, chopped

1 tablespoon desiccated coconut ( optional )


Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves and  green chillies. Fry on a low heat until crisp and fragrant. Add lemon juice, 2 tablespoon water, sugar and hing . Boil for 2 minutes.  Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool  with green chutney.

For Green Chutney:

Makes: 1/2 cup

4 tablespoon chopped coriander leaves (or a mix of mint and coriander)

½ - inch piece ginger, chopped

3 cloves garlic, chopped

1 green chilli, chopped

1 onion, chopped

2 tablespoon split roasted gram dal (pottukadalai)  or 2 tablespoon grated coconut  - adding grated coconut or pottukadai will make the chutney thick in consistency

½ teaspoon salt (or to taste)

3 tablespoon water

1 teaspoon lime juice


In a small mixer bowl, transfer all the ingredients (except lime juice) and make a smooth paste. Finally add lime juice and mix well. Chutney should be thick in consistency. Serve with dhokla / khandvi or anyother  North Indian snacks.

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