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–+ servings

Rava besan dhokla recipe | besan suji dhokla | khaman dhokla

Author Nehas Cook Book
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Rest time 25 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 cup gram flour - besan
  • ½ cup rava - fine variety
  • 1 tbsp sugar
  • ½ tsp limbu na phool
  • ¼ cup curd
  • Salt to taste
  • 1/8 tsp turmeric powder
  • Pinch of hing
  • 2 tbsp oil
  • 1 cup + 2 tbsp water
  • ½ tsp baking soda

For dhokla tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 chopped green chilli
  • 8-10 curry leaves
  • ¼ cup water
  • 2 tbsp sugar
  • Some coriander leaves

Instructions

  • In a mixing bowl, add 1 cup besan, ½ cup rava, 1 tbsp sugar, ½ tsp limbu na phool, ¼ cup curd, salt to taste, 1/8 tsp turmeric powder, a pinch of hing, and 2 tbsp oil. Gradually add water to achieve a medium-thick and pouring consistency batter.
  • Whisk the batter for 2 minutes.
  • Cover and let the batter rest for 20-25 minutes.
  • Now add ½ tsp baking soda and mix it well into the batter.
  • Pour the batter into a greased steel plate.
  • In a steamer, add 3-4 cups of water and preheat the steamer for 5 minutes.
  • Place the dhokla plate into the steamer and steam the dhokla on medium-high flame for 15 minutes.
  • Once the dhokla is properly steamed, allow it to cool down slightly.
  • Cut the dhokla into square pieces.
  • In a tadka pan, add oil, mustard seeds, green chili slits, and curry leaves. Sauté them.
  • Add 1/4 cup water and sugar. Stir continuously until the sugar completely dissolves.
  • Now add the tadka mixture to the dhokla pieces. Mix well.
  • Garnish with coriander leaves and serve with chutney.

Notes

  • Sieve besan flour so air particles are incorporated in it.
  • Use fine variety of rava in dhokla batter
  • Instead of limbu na phool, you can use lemon juice or increase quantity of curd.
  • The consistency of dhokla batter should be smooth, medium thick and flowing.
  • Let the dhokla batter rest for 25-30 minutes to allow the rava puff up properly.
  • After adding baking soda, stir the batter continuously for 1 minute to incorporate it into the batter.
  • The dhokla batter should be frothy with a velvety texture, also in puff up in double size. 
  • Steam the dhokla on a high-medium flame for 15 minutes. Avoid over-steaming the dhokla.
  • When preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after it cools down.