Rava Dhokla Instant Pot Recipe

I absolutely love this recipe because it’s a delightful fusion of flavors and textures that feels like a warm hug for my taste buds — from the spicy kick of ginger-green chili paste to the aromatic tempering of mustard seeds and curry leaves. Plus, it’s super easy to whip up in my Instant Pot, making it a perfect go-to for feel-good, healthy snacking anytime!

A delightful, healthy snack is my Rava Dhokla, easily made in an Instant Pot. The semolina is perfectly blended with yogurt and water for a soft texture, while ginger-green chili paste gives it a spicy kick.

I love how the vibrant curry and coriander leaves along with grated coconut enhance its delicious and nutritious appeal.

Ingredients

Semolina (Rava): A carbohydrate source, providing a smooth texture to the dhokla.

Yogurt: A good source of probiotics, and adds moisture and a subtle tang.

Ginger and green chili paste: Gives a spicy punch and helps with digestion.

Powdered Turmeric: Anti-inflammatory; imparts a brilliant yellow hue.

ENO Fruit Salt: Functions as a leavening agent to give a fluffy texture.

Seeds of mustard: Give a nutty taste and help with digestion.

Curry Leaves: Fragrant, contributing a unique, earthy taste.

Ingredient Quantities

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• 1 cup semolina (rava)
• 1/4 cup yogurt
• 1/2 cup water
• 1 tablespoon oil
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon ENO fruit salt
• Salt to taste
• 1 tablespoon mustard seeds
• 10-12 curry leaves
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons coconut, grated

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Instructions

1. In a mixing bowl, stir together 1 cup of semolina (rava), 1/4 cup of yogurt, 1/2 cup of water, 1 tablespoon of oil, 1 teaspoon of ginger-green chili paste, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to form a smooth batter.

2. Allow the batter to rest for around 15 minutes so that the semolina can take in all the moisture.

3. Readied the Instant Pot by putting a trivet in the inner pot and 1-2 cups of water for steaming. Set the mode to ‘Saute’ and brought the water to a boil.

4. Once the batter has had a chance to rest, add 1 teaspoon of ENO fruit salt to it, and gently mix. The mixture will become frothy.

5. Oil a suitable mold or container and pour the batter into it, filling it to about three-quarters full to allow the dhokla to rise.

6. Place the container slowly and carefully on the trivet in the Instant Pot. Ensure it is steady and that the trivet is really gripping the container. Now, put on the Instant Pot lid. On top of the Instant Pot, there is a round dial. It has two basic positions: ‘Venting’ and ‘Sealing.’ Set the dial to ‘Venting.’

7. Choose the ‘Steam’ setting and set the timer for 12 to 15 minutes. Once the cooking time is complete, check the dhokla for doneness with a toothpick (it should come out clean when the dhokla is done).

8. In a small saucepan, heat 1 tablespoon of oil, then add 1 tablespoon of mustard seeds. When they begin to splutter, mix in 10-12 curry leaves, and give them 30 seconds to become aromatic before combining with sautéed onions.

9. With care, take the dhokla from the Instant Pot and pour the mustard seeds and curry leaves, which have been tempered, over the dish.

10. Before serving, add 2 tablespoons of chopped coriander leaves and 2 tablespoons of grated coconut for garnish. Your delectable Rava Dhokla is now complete.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Mixing spoon or spatula
4. Instant Pot
5. Trivet compatible with Instant Pot
6. Steaming mold or container
7. Small saucepan
8. Stove or heat source
9. Toothpick (for doneness test)
10. Oil brush or paper towel (for greasing the mold)

FAQ

• Q: Can I use any type of semolina for this recipe?
  
  A: It’s best to use fine semolina for making Rava Dhokla to achieve a soft texture.
• Q: Is it possible to substitute yogurt with another ingredient?
  
  A: Yes, you can substitute yogurt with buttermilk or a plant-based yogurt alternative if desired.
• Q: How long should I set the Instant Pot for steaming the dhokla?
  
  A: Steam the dhokla on ‘Steam’ mode for about 12-15 minutes under a covered container.
• Q: What if I don’t have ENO fruit salt?
  
  A: You can use 1/2 teaspoon of baking soda as a substitute for ENO fruit salt.
• Q: Can I add other vegetables to this recipe?
  
  A: Yes, you can include finely grated carrots or peas to add color and nutrition to the dhokla.
• Q: How do I store leftover dhokla?
  
  A: Store leftover dhokla in an airtight container in the refrigerator for up to two days. Steam again before serving to refresh.

Substitutions and Variations

1/4 cup yogurt – another option could be buttermilk
Coconut water could be used in place of water for a hint of tropical flair.
1 teaspoon ginger-green chili paste—ginger paste with a pinch of chili powder could serve as an alternative
1 teaspoon ENO fruit salt—an acceptable alternative would be 1 teaspoon of baking soda combined with a few drops of lemon juice.
1 tablespoon mustard seeds—an alternative could be cumin seeds for a different spice profile.

Pro Tips

1. Resting the Batter Allowing the batter to rest is crucial for absorption. You can extend the resting time to up to 30 minutes to ensure the semolina soaks up the moisture well, which leads to a softer texture.

2. Consistency of the Batter Ensure that the batter is lump-free and of pouring consistency. If it’s too thick, add a little more water; if it’s too thin, a little more semolina.

3. Using ENO Fruit Salt Add the ENO fruit salt just before steaming and mix gently but quickly to retain maximum effervescence, which helps the dhokla rise and become fluffy.

4. Flavor Infusion For added depth of flavor, you can include a pinch of asafoetida (hing) along with the tempering of mustard seeds and curry leaves.

5. Serving Tip Let the dhokla cool slightly before slicing, as this will help maintain its shape and make it easier to handle. Serve with mint chutney or tamarind chutney for a delightful combination.