Savory Semolina Cakes – Rawa Dhokla
Cooking and try out new things is often a world of surprises, some very pleasant and most unexpected. This rawa dhokla is one such a surprise. I am home on a Tuesday, fighting the cold/fever combo. Rawa Dhokla seemed like a good idea. A Rawa Dhokla is a soft and snowy steamed savory cake. It is usually enjoyed as a teatime or breakfast snack.
My Rawa Dhokla Story
As mentioned, this is a chase the blues dish. I have spent most of my day feeling a little under the weather. A cold knocks me out. The only way I can deal with it, is by sleeping. Let’s face it, it is better than being awake and sniffling. Later in the day (14 hours of sleep later), I decided to make something that everyone could come home to. And for me today this is Rawa Dhokla
What is a Rawa Dhokla?
Dhoklas are steamed savory cakes, that are finished with a spice tempering that is all kinds of delicious. It is a popular snack from the state of Gujarat in Western India. You can find variations with corn, chickpea flour and in today’s instance semolina. Rawa is the Indian word for semolina. Sometime also called sooji, so dish can also be called sooji dhokla.
In fact, you will find the more popular golden version called Khaman Dhokla in my upcoming Instant Indian.
The original recipe is from a friend’s aunt. Her recipe does toast the dhokla, at the end, a step that I often quick. I just temper the dhokla and it works fine, in fact, most importantly, my children prefer it that way. Habit is a strange thing.
Steaming Rawa Dhokla in the Instant Pot
A sourdough discard variation
How to Enjoy your Dhokla
If you like this recipe and want more ideas, do join my Indian Instant/Air Fryer Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A simpler and flavorful take on the steamed Gujarati style chick-pea flour bread. This rawa dhokla is made with Semolina.
Ingredients
- 1 small 1/2 inch piece of ginger
- 2 green chilies
- 2 tablespoons water
- 1 cup fine semolina
- 3/4 cup thin yogurt or buttermilk (if using buttermilk you can skip the water)
- 1 tablespoon chickpea flour (besan)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon Eno fruit salt
- 1 tablespoon oil
- 1/2 teaspoon whole mustard seeds
- 1 teaspoon sesame seeds
- 1/8 teaspoon asafetida (optional)
- 2 to 3 green chilies, slivered lengthwise
- 3 tablespoons fresh lime juice (juice of 1 lime)
- 1 to 2 tablespoon chopped cilantro
Instructions
- Place the ginger and green chilies and water in a small chopped and grind to a paste.
- Place the semolina, yogurt, chickpea flour, salt and sugar in a bowl and stir well.
- Mix in the ginger paste and set aside for at least 30 minutes in a warm place.
- Place one cup water in the instant pot. Add the trivet and turn on the saute mode.
- Grease a small round container.
- Give the prepared batter a good stir. Cut the lime and squeeze in the juice. Pour into the round pan.
- Add in the fruit salt and gently stir. Cover with foil and quickly place over the instant pot.
- Set to the steam mode (using no pressure) if using the Ultra or leaving the vent open. Steam for 12
- to 15 minutes. Let the dhokla rest for 20 minutes. Remove from the instant pot and remove the foil and carefully invert on to a plate and cut into squares.
- Heat the oil and add in the whole mustard seeds and the sesame seeds and cook for about 30 seconds. Add in the asafetida if using, the chilies and the lime juice. Turn off the heat and pour over the inverted dhokla. Serve with chutney.