Gujarat is popularly known for its sweet people, traditions and its varieties of cuisines. Apart from the staples, Gujarat is famous for its sweet and savoury snacks which are delicious, mouth melting and healthy too. There are varieties of savoury snacks like fafda, khakhra, pathra, samosa, dhokla and sweet snacks like jalebi, mohanthal, doodh pak, etc. The fafda and jalebi combination is very popular and loved by not only Gujarati people but also people of other states too. 

Among those tea time snack dishes, one famous name is Dhokla. Dhoklas are popular all across the Northern and Eastern states and also vary in preparations. There are varieties of dhoklas one could find in Gujarati households. Khaman Dhokla, Moong Dhokla, Besan Dhokla, Rava Dhokla are few among such names. 

Gujarat, an Indian state, as well as several of the neighbouring states, are the traditional home of the vegetarian cuisine dhokla. Despite being a Gujarati specialty. It is also frequently served in other regions of India. It is prepared using a batter consisting of fermented rice and legumes like chickpeas, pigeon peas, and urad.Breakfast, a main course, a side dish, or a snack can all be served with dhokla. Khaman and dhokla are quite similar, however khaman is usually made with chickpeas and has a yellow tint. Khaman has gained significant popularity outside of Gujarat but is mistakenly or inaccurately referred to as Dhokla.

In Jain literature from 1066 CE, the pulse-based predecessor to the dhokla is referred to as dukkia. The Gujarati Varanaka Samuchaya is the first existing work to use the word "dhokla" (1520 CE).


For Dhokla Batter:

  • 1 cup Rava / Semolina (coarse)
  • 1 cup Rava / Semolina (fine)
  • 1 cup Curd
  • 2 Chilli (finely chopped)
  • 1 tsp Ginger Paste
  • 1 tsp Sugar
  • ¾ tsp Salt
  • 1 pinch Hing
  • ½ cup Water
  • 1 tsp Eno Fruit Salt

For tempering:

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 2 tbsp Sesame Seeds
  • 2 Chilli
  • few Curry Leaves
  • 1 pinch Hing
  • 1 cup Water
  • 1 tsp Sugar
  • ¼ tsp Salt
  • 1 tsp Lemon Juice
  • 2 tbsp Coconut (grated)
  • 2 tbsp Coriander (finely chopped)


  • Firstly, in a large bowl take 1 cup coarse rava, 1 cup fine rava
  • Add 1 cup curd, 2 chilli, 1 tsp ginger paste, 1 tsp sugar, ¾ tsp salt and pinch hing
  • Mix well making sure everything is well combined
  • Now add ½ cup water and mix well
  • Cover and rest for 20 minutes or until the rava is soaked well
  • Further, add 1 tsp eno fruit salt and mix gently
  • The batter turns frothy
  • Pour the batter immediately into a vessel. make sure to grease and line with butter paper to prevent it from sticking
  • Place in the steamer and steam for 20 minutes or until the toothpick inserted comes clean
  • To prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin, 2 tbsp sesame, 2 chilli, few curry leaves and pinch hing
  • Add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice
  • Mix well and get to a boil
  • Pour the tempering over the dhokla
  • Also, top with 2 tbsp coconut and 2 tbsp coriander

Finally, enjoy instant rava dhokla with green chutney

This yummy, delicious dhokla plate is ready to be served with mint chutney or tomato ketchup.