by Padma Veeranki 8 Comments
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Instant Rava Dhokla Recipe | Tiranga Dhokla Recipe is a three coloured Dhokla Recipe depicting the three colours in our Indian flag. This is such an amazing Independence day dish, made with Rava/Sooji or Semolina and yoghurt. Carrot puree imparts the saffron colour, a green vegetable paste for the green colour & the plain batter for the white colour.
WHAT IS DHOKLA?
Dhokla is a favourite Indian vegetarian healthy snack delicacy from the Gujarati Cuisine. Among many variations of dhokla, the two most popular ones are – Khaman dhokla (made with chickpea flour), and the other one is Rava dhokla (made with semolina). Both the varieties are equally good and can be prepared in less than 30 minutes. Makes a perfect tea-time snack that is light on the tummy and tastes fantastic! This dish traveled with the Gujarati diaspora and has now become a popular dish with vegetarians and vegans across the globe.
What is Instant Rava Dhokla?
Soft and spongy Instant Rava Dhokla is a steamed savoury cake. This is such an easy and quick recipe. Adding veggies to this dish makes it even more nutritious. The texture when cooked right should be similar to the South Indian delicacy Idli – Soft and Spongy. Call it suji dhokla, semolina dhokla or rava dhokla it is all one and the same. The name comes from the main ingredient used for this instant dhokla, which is, semolina. Semolina is called suji or rava in India.
What makes Instant Rava Dhokla a good breakfast/snack?
Instant semolina dhokla is an excellent snack between meals snack or perfect for breakfast. This dish is easy to make and doesn’t take much time or effort. Here are the top reasons why I love this dish:
- Easy and quick to make. Easy one-bowl recipe where you combine all the ingredients in a bowl, mix and steam.
- No overnight fermentation, no soaking & no grinding is required.
- Tastes great at room temperature as well, which makes it a great lunch box option.
- A great make-ahead snack. Freezes well too! Perfect party snack & a crowd pleaser.
- It’s tastes incredible – sweet, sour & mildly spicy at the same time.
Steps to follow for
Instant Rava Dhokla Recipe – Tiranga Dhokla
Let’s make the Dhokla Batter:
- Take rava in a bowl. You can use any variety of rava that is fine or coarse. To this add yoghurt, salt and mix well. You can also use thick buttermilk in place of curd (but, you may not need to add water later). Set aside for 15 minutes.
- Take one carrot in a blender jar and add a little water. Blend it into smooth puree.
- For the green layer, I’m using green chutney so that you have a hint of green chilli & ginger taste along with the dhokla. Then, you won’t need any dip on the side with dhokla. If you don’t have a liking for ginger or green chilies, feel free to leave that out, and just use spinach puree. Take spinach into a blender jar and add a little water. Blend it into smooth puree.
- Keep both purees aside in separate bowls.
Dividing the batter, greasing tin & setting up a steamer:
- Divide the rava mixture into 3 equal parts. Add one part to the green puree for green layer, one part to the carrot puree for saffron layer and keep one part plain for the white layer.
- Add a little water to the portion and mix well. The batter should have medium consistency, neither too thick nor too thin. White colour batter is ready, keep it aside.
- Mix the carrot puree with batter well. Do not add any water and make medium consistency batter. Saffron colour batter is ready, keep it aside.
- Now, ,mix the green puree with batter well. Do not add any water and make medium consistency batter. Greencolour batter is ready, keep it aside.
- Grease the cups, plate, tin or any pot with generous amount of oil. This will help in unmoulding the dhokla easily. Today, I’m using small cups (katoris0 & a 1 inch height steel plate to make this tiranga dhokla.
- Get ready with your steamer. Add water to the bottom of any vessel, place a small stand and steam dhoklas. I’m using a idli vessel with the plate and placing the cups over it. You can also use a pressure cooker or Instant pot.
Let’s work with each layer for the Instant Rava Dhokla Recipe:
First Layer – Green Layer
- To the bowl with green batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
- Pour the green batter in the greased bowl/tin and spread evenly. Make sure to leave space for another two layers.
- Transfer the dhokla cups into steamer and steam on medium heat for just 5 minutes.
- After 5 minutes, remove dhokla cups and now add the second layer.
Second Layer – White Layer
- To the bowl with white batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Add a little water to get the consistency and mix well.
- Pour the white batter over the green layer and tap to spread evenly. Make sure to leave space for another layer.
- Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes. Make sure there is enough water at the bottom of the steamer.
- After 5 minutes, remove dhokla cups and now add the third layer.
Third Layer – Saffron Layer
- To the bowl with orange batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
- Pour the orange batter over the orange layer and tap to spread evenly.
- Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes. Make sure there is enough water at the bottom of the steamer.
- After steaming check with tooth pick or knife. If it comes out clean, dhokla is steamed well.
Unmoulding Dhokla:
- Let the dhokla be in the steamer for another 5 minutes.
- After 5 minutes take out and let it cool down completely.
- When dhokla comes to room temperature, dab a little oil to the knife and run through the edges to unmould dhoklas, tap and flip over onto a plate. Tap from above so that dhokla won’t stick to the pot.
For the tempering:
- Heat up oil in a pan. Add mustard seeds and let them pop up.
- Now, add a little asafoetida and green chilies and cover it.
- Mix one tablespoon of lemon juice with two tablespoons of water. Add 1 teaspoon sugar to this and add this mixture to the tempering. Add a little salt and mix. Turn off the heat once the mixture starts boiling.
- Spread the tempering evenly over the dhokla and tiranga dhokla is ready.
Serving:
- The dhoklas in the cups (Katori dhoklas) can be served as such. But, if you are making one big one in a tin, then cut dhokla into desired shape and serve.
- Serve with green chutney or any dip of your preference. But, it tastes amazing even on its own.
Print Recipe
Instant Rava Dhokla Recipe - Tiranga Dhokla Recipe
Instant Rava Dhokla Recipe in 3 colours (Tiranga Dhokla) depicting Indian flag is such an amazing Independence day dish, made with rava/sooji/semolina & yoghurt.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer / Snack, Breakfast / Lunch / Dinner
Cuisine: Gujarati (Indian)
Keyword: Instant Rava Dhokla Recipe, Tiranga Dhokla, Sooji Dhokla
Author: Padma Veeranki
Ingredients
For the Batter:
- 1 1/2 Cup Rava Sooji/Semolina
- 3/4 Cup Yoghurt Preferably sour Curd
- 1 tsp Salt
- 1/2 Cup Water
- 1 Carrot Pureed, For Saffron Layer
- 1/4 Cup green chutney or Spinach Puree, For Green Layer
- 1/2 * 3 tsp Sugar 3 for three layers
- 1/4 * 3 tsp - baking soda 3 for three layers
- Water as needed
- Oil for greasing cups/tin
For Tempering:
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Asafoetida Hing
- 3 to 4 Green Chillies Adjust to taste
- Few Curry Leaves
- 1 tbsp Lemon juice
- 2 tbsp Water
- 1 tsp Sugar
- 1/2 tsp Salt
Instructions
Let's make the Batter:
Take rava in a bowl. To this, add yoghurt, salt and mix well. Set aside for 15 minutes.
Take carrot in a blender jar and add a little water. Blend it into smooth puree.
For the green layer, I'm using green chutney. Alternatively, you can also use spinach puree. Take spinach into a blender jar and add a little water. Blend it into smooth puree.
Keep both purees aside in separate bowls.
Divide the rava mixture into 3 equal parts. Add one part to the green puree for green layer, one part to the carrot puree for saffron layer and keep one part plain for the white layer.
Add a little water to the portion and mix well. The batter should have medium consistency, neither too thick nor too thin. White colour batter is ready, keep it aside.
Mix the carrot puree with batter well. Do not add any water and make medium consistency batter. Saffron colour batter is ready, keep it aside.
Now, ,mix the green puree with batter well. Do not add any water and make medium consistency batter. Greencolour batter is ready, keep it aside.
Grease tins & set up a steamer:
Grease the cups, plate, tin or any pot with generous amount of oil. This will help in unmoulding the dhokla easily. Today, I'm using small cups (katoris0 & a 1 inch height steel plate to make this tiranga dhokla.
See AlsoOur Top Carrot Cake RecipesGet ready with your steamer. Add water to the bottom of any vessel, place a small stand and steam dhoklas. I'm using a idli vessel wth the plate and placing the cups over it.
Now, it's time to work with each layer.
First Layer - Green Layer:
To the bowl with green batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
Pour the green batter in the greased bowl/tin and spread evenly. Make sure to leave space for another two layers.
Transfer the dhokla cups into steamer and steam on medium heat for just 5 minutes.
After 5 minutes, remove dhokla cups and now add the second layer.
Second Layer - White Layer:
To the bowl with white batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
Pour the white batter over the green layer and tap to spread evenly. Make sure to leave space for another layer.
Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes. make sure there is enough water at the bottom of the staemer.
After 5 minutes, remove dhokla cups and now add the third layer.
Third Layer - Saffron Layer:
To the bowl with orange batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
Pour the orange batter over the orange layer and tap to spread evenly.
Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes.
After steaming check with tooth pick or knife. If it comes out clean, dhokla is steamed well.
Unmoulding Dhokla:
Let the dhokla be in the steamer for another 5 minutes.
After 5 minutes take out and let it cool down completely.
When dhokla comes to room temperature, dab a little oil to the knife and run through the edges to unmould dhoklas, tap and flip over onto a plate.
Tap from above so that dhokla won’t stick to the pot.
Tempering Dhokla:
Heat up oil in a pan. Add mustard seeds and let them pop up.
Now, add a little asafoetida and green chilies and cover it.
Mix one tablespoon of lemon juice with two tablespoons of water. Add 1 teaspoon sugar to this and add this mixture too the tempering. Add a little salt and mix. Turn off the heat once the mixture starts boiling.
Spread the tempering over the dhokla and tiranga dhokla is ready.
Serving:
Katori dhoklas can be served as such. If you are making one big one, then cut dhokla into desired shape and serve.
Recipe Video
Notes
- You can also prepare dhokla in a pressure cooker or Instant Pot.
- Sour Yogurt is preferred as it adds to taste.
- You can use Eno or baking soda for this recipe.
- Do not over stir after adding baking soda or Eno fruit salt. Start the steaming within couple of minutes of adding it to get good results. So, add it to the batter just before steaming.
- The thickness of the dhoklas can vary. One can make thin or thick. Pour the batter accordingly in the plates.
- You can make this dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.
DO CHECK OUT YOUR FAVOURITEQUICK BITES FROM BLOG!!
Do not forget to check my Tricoloured Popsicle Recipe, another independence day recipe!! You may also like Khatta Dhokla, a few other recipes from the Gujarati cuisine and the Gujarati Summer Thali.
And many more to come!!…..Stay Tuned!!
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Happy Cooking
Cheers!!
Padma.
