It also makes a perfect tea-time snack that is light on the tummy and tastes fantastic!
This is Rawa Dhokla, a savory steamed semolina cake that is incredibly soft and amazingly delicious! This makes it a quick recipe and savior on a hectic day. The traditional method of making dhoklas includes grinding the rice and lentils and then fermenting them for 8- 12 hours. But this version of rawa dhoklas can be cooked and relished instantly without compromising the taste. Also known as khatta (sour) dhokla, these steamed cakes pair well with coriander-mint or tamarind chutney. The two most popular variations are the Khaman Dhokla and the Rawa Dhokla, where the former is prepared after fermenting the ingredients. The latter is an instant version that uses Eno as the leavening agent. This delicacy is relished during breakfast or as a snack at any time of the day.
Sour curd and lemon juice are added for a tangy flavor that is characteristic of Rawa Dhokla. A tempering of asafoetida, mustard seeds, green chilies, and curry leaves infuses the authentic flavors of the spices and renders the recipe lip-smackingly delicious.
Soft, fluffy, and perfectly moist Very easy to make Takes a few common ingredients Utterly tasty and healthy snack Easily digestible Scalable according to the requirement, and Kids-friendly!
Besides this, Instant Rava Dhokla also makes a perfect make-ahead recipe that can be served to guests the following day.
Curd — Sour curd imparts a nice tart flavor and rich texture to the Instant Rava Dhokla recipe. It is an essential ingredient of the recipe that cannot be neglected. Green Chillies — These are added to the batter to make the dhoklas hot and spicier. Lemon Juice — It brings a fresh tanginess to the Instant Rawa dhokla recipe. Oil — To temper the dhoklas, grease the bowl and add to the batter. Eno — Used as the leavening agent in the recipe that helps the dhoklas turn perfectly soft and fluffy. Hing/ asafoetida — Added for flavor and health reasons. Besides its taste, it also helps properly digest the dhoklas. Curry leaves — Added for their flavor and aroma. These are used in the recipe while tempering, which is the last step of its preparation.
If using fine rawa — Fine rawa soaks less water than its coarse counterpart. Therefore, depending on the texture of the rawa, you may have to adjust the water. Can skip curd — You can skip adding curd to the Instant Rava dhokla recipe if you want. However, you will miss the tang of the typical Gujarati Dhokla. Resting for 15 mins essential — Always ensure that the batter is set to rest for at least 15 minutes before adding Eno. This resting time will help rava to properly soak in the moisture from the curd and become soft. A soft batter will produce fluffy dhoklas. Do not add Eno to the dry mix — Eno is a fruit salt containing baking soda, citric acid, and salt, which is responsible for making the dhoklas super soft and fluffy with its effervescent properties. If Eno is added to the dry mix, it will not react properly with the batter and will end up in flat dhoklas.
Baking soda can substitute Eno — You can replace Eno with baking soda, but I always prefer Eno over baking soda as it yields excellent results. You get softer and fluffier Dhoklas with Eno. Another substitute for Eno — Best Dhoklas is produced using Eno as the leavening agent. However, there are other substitutes for Eno as well. Citric acid+ lemon juice+ water+ curd+ 1 teaspoon of cream of tartar added as the leavening agents bring similar results. However, the batter will need at least 3 to 4 hours of fermentation, but the Dhoklas will be light, moist, and delicious. Steam over medium heat — Steaming the dhoklas over medium heat will ensure thorough cooking. If cooked over high heat, the dhoklas will rise faster but remain uncooked from the inside. Keep the spice level to your comfort — This Instant Rava dhokla is moderately spiced. Feel free to adjust the spice level to your liking. You may skip the chilies if you are not a fan or want to make them kid-friendly. Tempering for flavor and aesthetics — Tempering the dhoklas is an essential part of the entire process as it elevates the dish’s taste, aroma, and aesthetics, so do not skip it. You can keep it simple by just adding mustard seeds, curry leaves, and green chilies. When topped with the tempering, the Instant Rawa dhoklas look completely irresistible.
Follow the step-by-step instructions below to make the best Sooji Khatta Dhokla Recipe
This recipe is a keeper; even the novice would love to make these savory steamed cakes. And don’t forget to share it with your family and friends.
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