Go Back
Delicious semolina steamed cake Dhokla served with chutney.

Semolina Steamed Cake (Dhokla)

A fluffy and savory steamed cake made from semolina and yogurt, this Dhokla is a delightful snack or light meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Rava (semolina)
  • 1 cup sour curd (plain yogurt) Can interchange with plain yogurt.
  • 1 tsp finely chopped green chili Adjust according to spice tolerance.
  • 1/2 tsp grated ginger
  • 1 tsp salt Or to taste.
  • 1/4 tsp red chili powder For garnish.
  • 1 1/2 tsp Eno (fruit salt) Essential for fluffiness.
  • 1/2 cup water
  • 1 tbsp oil Plus more for greasing.
Tempering Ingredients
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 7 pieces curry leaves
  • 1 piece green chili (for tempering)
  • 1/4 tsp hing (asafoetida)

Method
 

Preparation
  1. In a large bowl, combine the semolina and sour curd. Allow this mixture to rest for about 15 minutes.
  2. While the batter rests, fill a steamer or a large pot with 3 cups of water. Cover it and bring to a boil.
  3. Grease your pan generously with oil to prevent sticking, then set it aside.
  4. After the resting period, mix in the grated ginger, chopped green chili, salt, and water to achieve a smooth batter.
  5. Add the Eno and stir quickly but gently in one direction until the batter becomes frothy.
  6. Pour the batter into the greased pan and sprinkle red chili powder on top for an extra kick.
Cooking
  1. Place the pan on a trivet in your steamer, cover, and steam for about 15 minutes or until a toothpick inserted comes out clean.
  2. Once done, carefully remove the pan from the steamer and let it cool slightly.
Tempering
  1. For the tempering, heat some oil in a small pan, then add mustard seeds, cumin seeds, curry leaves, and hing. Sauté until fragrant.
  2. Pour this aromatic mixture over the steamed cake.
Serving
  1. Serve warm, garnished with chopped cilantro or coconut, and pair it with fresh green chutney or tangy tamarind sauce.

Notes

Dhokla stores well in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving with caution. It can be frozen for up to a month.