Want a delicious snack within minutes? Try out this Instant Rava Besan Dhokla!
It is no secret that I love myself a platter of well-made khaman or dhokla. These steamed Gujarati snacks never fails to bring a smile to my face. 🙂
I had shared the recipe for Instant Khaman made using gram flour on the blog, some time ago. Today, I am sharing the proceedure for making another type of instant khaman (which also qualifies as a dhokla) – this one is made with a mix of rava and besan. Turns out spongy-soft and very tasty!
Is this Dhokla or Khaman?
Though the terms ‘dhokla‘ and ‘khaman‘ are used interchangeably outside of Gujarat, the two are actually different dishes. Both dhokla and khaman are made by steaming a semi-liquid batter, but the ingredients used and flavour profile are quite different. Khaman is usually made using ground chana dal or gram flour, while dhokla is commonly prepared using a rice-lentil batter. Both dhokla and khaman can have added sugar, depending upon personal preferences.
Here’s how to make a nutritious Khatta Dhokla with idli rice and mixed lentils. This Chokha Na Lot Na Dhokla is made with rice flour, while this Mug Na Dhokla is made using whole moong beans and no rice. Speaking of dhokla, here’s a lovely recipe for Barnyard Millet Dhokla from my fellow food blogger Preethi.
This recipe is a cross between the instant gram flour khaman and the Rava Dhokla I had shared earlier on the blog. It can be referred to as both ‘khaman‘ or ‘dhokla‘ as it contains both gram flour and rava. Call it dhokla or khaman, one thing is sure – it is a beauty!
What goes into this Instant Rava Besan Dhokla
Like I was saying earlier, this dhokla is made with a mix of fine semolina (aka sooji or rava) and gram flour (besan). Salt, lemon juice, citric acid and sugar are used for flavour, as is a paste of ginger and green chillies.
This is an instant recipe that does not require any prior preparation. The batter does not require fermentation, so Eno fruit salt is used to make the dhokla rise.
No oil is added to the batter, which is steamed in a steamer or pressure cooker. A simple tempering of mustard, asafoetida and sesame seeds is added to the dhokla, along with a garnish of finely chopped fresh coriander leaves.
How to make Instant Rava Besan Dhokla
Here is how to go about it.
Ingredients (serves 2-4):
1. 1/2 cup gram flour (besan)
2. 1/2 cup fine semolina (Bombay rava/sooji)
3. Salt to taste
4. 3-4 tablespoons of sugar or as per taste
5. A 1-inch piece of ginger
6. 1-1/2 green chilli
7. Juice of 1/2 lemon or to taste
8. 2-3 fat pinches of citric acid
9. 1 sachet of Eno fruit salt (plain), about 1 teaspoon
10. 1/2 tablespoon oil + more for greasing the steaming vessel
11. 3/4 teaspoon mustard seeds
13. 2 teaspoons sesame seeds
14. 2 pinches of asafoetida
15. 1 tablespoon finely chopped fresh coriander
1. Take the gram flour and fine sooji in a large mixing bowl. Add in salt to taste and the citric acid.
2. Add in about 1 cup of water.
3. Add in the sugar.
4. Peel the ginger and chop roughly. Chop the green chillies roughly. Grind these together with a little water. Add this ginger-chilli paste to the mixing bowl.
5. Add in the lemon juice.
6. Mix everything into a smooth lump-free batter. Keep aside for about 15 minutes.
7. After 15 minutes, we will prepare the Rava Besan Dhokla. Take about 1-1/2 cups of water in a pressure cooker base. Place a stand inside the cooker. Put the cooker on high flame. Allow the water to start boiling.
8. Grease a wide vessel with a little oil. Place it on top of the stand in the cooker, so the vessel also gets heated up.
9. Check on the batter. If it has become too thick, add in 1/4 to 1/2 cup of water to bring it to the right consistency.
10. When the water in the pressure cooker comes to a boil, add the Eno fruit salt to the mixing bowl. Mix well.
11. Immediately pour the batter into the heated greased vessel. Close the pressure cooker lid.
12. Steam on high flame for about 15 minutes, without the whistle on. Wait for 7-10 minutes before opening the cooker, after which a skewer inserted into the middle of the steamed batter should come out mostly clean. If not, it needs to be steamed some more.
13. Now, prepare the tempering for the dhokla. Heat 1/2 tablespoon oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Add in the asafoetida and sesame seeds. Let them stay in for a few seconds, without burning. Now, pour this tempering over the steamed batter and spread evenly. Garnish with the finely chopped coriander.
Vegan recipe, but not gluten-free
This is a completely vegetarian and vegan recipe, one that is suited to people following a plant-based diet. Many rava dhokla recipes include curd, but this is a vegan version that does not.
It is, however, not gluten-free because of the use of rava and asafoetida. Rava is made from wheat, and most commercially available Indian brands of asafoetida contain wheat flour to a lesser or greater extent.
Tips & Tricks
1. Adjust the amount of water you use, depending upon the consistency of the batter. The right consistency of the batter is thickish but not too much, definitely not watery. It should be runny and pourable.
2. Taste the batter before steaming and adjust the salt, sugar and lemon juice according to your taste preferences. Ideally, the batter should taste sweet and sour, with the right amount of salt.
3. Adjust the amount of green chillies you use, depending upon personal taste preferences.
4. The combination of citric acid, lemon juice and Eno fruit salt works best in this type of instant dhokla. It helps in making the dhokla spongy-soft and delicious. Read my notes on the use of citric acid in the ‘Tips & Tricks’ section of this post.
5. I think baking/cooking soda would work in place of Eno, but I have never tried that out.
6. Use a fresh sachet of Eno fruit salt well within the expiry date, for best results. Make sure you use the plain one and not the flavoured version.
7. Sugar works best in this type of dhokla. I think it can be replaced with jaggery, but I have never tried that out.
8. We do not use turmeric powder in dhokla as it reacts with the Eno and creates reddish patches.
9. Do not over-cook the dhokla. Steaming for a long period might make it hard.
10. Curry leaves and/or chopped green chillies can be added to the tempering too. We normally don’t use them.
11. You can use some fresh grated coconut to garnish the Instant Rava Besan Dhokla too, along with coriander. Here, I haven’t.
12. Add the Eno to the batter at the very end, just before you begin to steam it. Do not let the batter sit around too much after the Eno is added. Do make sure that the Eno is mixed well into the batter.
13. Make sure no water enters the vessel in which you are steaming the dhokla. It is crucial to place a stand inside the cooker, for this very reason.
14. The greased vessel you use for steaming should also get heated, for best results. Do stick to the proceedure as stated above.
15. I have used a pressure cooker for steaming here. You could also use a steamer instead.
16. Use only fine sooji (also called ‘Bombay rava’) in this recipe. The coarse variety of sooji (Bansi rava) doesn’t work very well.
Did you like this recipe? Do tell me in your comments!