Rava Dhokla with Lemon, Mustard Seeds and Sesame
Lalkila Kitchen · Vegetarian · Plant based · Snacks · Breakfast · Gujarati cooking · Everyday cooking
This semolina dhokla is steamed rather than baked, with lemon in the batter and a fragrant seed tempering over the top. It offers a different texture from besan khaman and needs no fermentation. At Lalkila Kitchen, the sequence matters: prepare the steamer before adding the fruit salt.
Ingredients
- 1 cup fine semolina
- ½ inch ginger and 1 green chilli, crushed
- ½ cup water, plus extra as needed
- 1 teaspoon oil, plus extra for greasing
- ½ teaspoon sugar
- 1 pinch turmeric
- 1 tablespoon lemon juice
- Salt to taste
- 1 teaspoon plain fruit salt
- ½ tablespoon oil for tempering
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 8 curry leaves, washed and dried
- 1 pinch asafoetida
- 2 tablespoons water for tempering
- 2 tablespoons chopped coriander
Method
- Mix semolina, ginger-chilli paste, ½ cup water, teaspoon oil, sugar, turmeric, lemon and salt. Rest 15–20 minutes; loosen slightly if needed.
- Grease a shallow steamer tin. Bring water beneath the rack to a gentle boil.
- Fold fruit salt through the batter briskly, pour into the tin and steam covered 15–20 minutes, until a skewer is clean. Cool briefly.
- Heat tempering oil; crackle mustard, then cumin. Add sesame, curry leaves and asafoetida. Remove from heat before carefully adding water; beware spluttering.
- Spoon over the dhokla, scatter coriander and cut into pieces.
Cooking notes
Choose fine semolina and plain fruit salt, rather than substituting an equal amount of baking soda. Keep the steaming tin above the water and open the lid away from your face. The batter should pour slowly, rather than run like milk.
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Source and adaptation
Adapted from Dassana Amit, Dassana’s Veg Recipes, Rava Dhokla. Original recipe.
Retains the lemon-and-water version, with fruit salt as the sole leavener. Uses the source's lower lemon and tempering-water amounts; optional coconut omitted. Method rewritten and steaming safety clarified.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.