Instant rava dhokla recipe / rava dhokla recipe/ instant suji (semolina) dhokla

DHOKLA is a vegetarian snack delicacy from Gujarati cuisine. This dish is very simple yet delicious and can be prepared at home without putting much effort.

DHOKLA RECIPES are very common and a popular snacks for many Indian households. It is served for breakfast and for evening snack. This dish is very healthy because it is a steamed recipe and less oil is used to cook.

DHOKLA is very delicious, soft and spongy as well as a very simple and easy to make recipe. Basically, dhokla recipes are prepared from fermented batter. However, this recipe is an instant version of dhokla recipe with eno fruit salt, which helps to hasten the fermentation process.

We can make dhokla using besan or chickpeas, but here I have made it by using rava or suji or semolina. Basically, dhokla is made in steamer, but in microwave oven we can make it in very less time with more softness and sponginess. I have here shared how to make instant dhokla in microwave oven.

Ingredients for rava dhokla:

1. Rava or suji – 2 cups

2. Curd – 1 cup

3. Salt

4. Sugar – 2tsp

5. Lemon juice – 2 tsp

6. Oil- 2 tbsp

7. Ginger and green chili paste – 2 tsp

8. Eno fruit salt – 2 tbsp

FOR TADKA OR TEMPERING:

1. Oil – 1 tbsp

2. Mustard seeds – 1 tsp

3. Sesame seeds – 1 tsp

4. Curry leaves – 2 tbsp

5. Chopped coriander leaves – 2 tbsp

6. Green chilies – 4 ( slit length wise)

Preparations for making rava dhokla or instant rava dhokla:

1. Mix rava, curd and salt in a bowl and add water in it. Beat it nicely and make a lump free batter.

2. Add ginger and green chili paste and sugar in it. Mix well.

3. Mix oil in it and keep it for 20 to 30 minutes for soaking.

4. For steaming, take 2 to 3 cups of water in a big karai or vessel and let the water boil.

5. Grease the utensil in which you will make the dhokla.

(Take such a utensil for making dhokla that can comfortably come inside the karai or pot in which you have taken water.)

How to make rava dhokla or instant rava dhokla;

1. After 20 minutes check the rava batter and adjust the consistency of the batter.

2. Before pouring the batter in the greased utensil, add eno fruit salt and mix well.

3. After adding eno immediately pour the batter in greased utensil.

4. Keep a stand inside the water of the karai or vessel and put the utensil on the stand.

5. Cover the karai or vessel and let it cook for 20 minutes.

6. After 20 minutes, check the dhokla by putting a knife inside the dhokla. If the knife comes clean, then the dhokla has cooked properly.

7. Take out the container and keep it to become cool.

8. Transfer the dhokla into a plate.

9. Meanwhile prepare for tadka or tempering.

10. FOR TEMPERING:

A. Take a tadka pan and heat oil.

B. Add mustard seeds in it.

C. When mustard seeds crackle, add sesame seeds, hing.

D. Now add curry leaves, green chilies and coriander leaves.

E. Pour the tadka on dhokla

11. Cut the dhokla into pieces and serve with green chutney.

How to make instant rava dhokla in microwave:

Rava dhokla can be made in microwave oven very quickly. It takes less time then steamer and comes out as more spongy and soft then steamer. For making instant rava dhokla in microwave follow all steps until making dhokla batter mentioned above. Then,

1. Grease a microwave safe bowl.

2. Mix 1 tbsp eno fruit salt in dhokla batter and mix well.

3. Pour the batter in microwave safe greased bowl and put the bowl in the microwave in highest temperature for 4 minutes.

4. After 4 minutes, check the dhokla. If it is cooked then keep it for cooling, otherwise cook for another 1 minute.

5. Transfer to dhokla to a plate and prepare for tadka or tempering as done in steamed dhokla.

6. After tempering cut into square pieces and serve with green chutney and sauces.

Gujiya recipe / holi special gujiya recipe:

GUJIYA is a traditional sweet of North India. These deep-fried sweet dumplings are made of maida or refined flour and filled with a dry fruits and khoya or mawa mixture and are specially made on holi. The outer layer of these sweets is crispy and flaky in texture.

The authentic gujiya has stuffing of sweet mawa or khoya. Hence, it is called mawa gujiya as well. However, today there are many versions of the gujiya available with different fillings such as, dry fruit gujiya, coconut gujiya, chocolate gujiya and many more and even healthier ones like baked gujiya. Nevertheless, nothing can beat the timeless classic.

Here, I have shared the recipe of gujiya in which I have used mawa, suji, coconuts and dry fruits as my stuffing. For making perfect gujiya, some care is to take while making it. Firstly, moyen or moyan should be perfect. (Addition of ghee or oil in the flour is known as moyen or moyan. It makes the outer layer crispy and flaky.) If you add less amount of ghee or oil than required, the crust will be hard and not flaky. If you add more amount of oil and ghee than required, the crust may break while frying. Perfect moyen is, when you can make laddu out of maida and ghee mixture. You always check it before making the dough. Secondly, do not over stuff.Thirdly, seal tightly. Lastly, oil should be at right temperature.

Ingredients for gujiya:

1. Maida or refined flour – 2 cups

2. Ghee – ¼ th cup

3. Milk and water mixture as required

4. Oil or ghee for frying

For stuffing:

1. Mawa or khoya – 1 cup

2. Suji – 4 tbsp

3. Desiccated coconut – ½ cup

4. Powder sugar – 1/3 cup

5. Chopped cashew – 2 tbsp

6. Chopped almond – 2 tbsp

7. Raisins- 2 tbsp

8. Ghee – 2 tbsp

Preparations for making gujiya:

Step-1:

for making dough:

1. Add hot ghee in maida or refined flour and rub the maida with ghee until it mix properly. Make Sure that you can make small ball by taking a small portion from that maida mixture.