Green Rava Dhokla with Corn (Baked Dish)

Idlis and Dhoklas have been hot favourites for weekend breakfasts or snacks. And with Instant mixes available in the grocery stores, this is a perfect way to spend less time cooking and more with friends and family. Dhoklas originated in Gujarat, India, and the traditional dhokla flour is a combination of several different flours like cracked wheat, rice, besan and other. But as we intend to keep our recipes simple, I'm going to share with you the Rava Dhokla recipe. Inspired by the Rava Idlis that I've had at my friends' places for a lot of times, I tried making a variation of the same concept by adding some new ingredients. What's more is that it is baked, hence it's very low on fat and carbs, and with corn, coconut and coriander adding to the taste, it's crunchy, healthy and delicious!

3 cups Rava (semolina) OR Gits Instant Rava Dhokla mix
12-15 cashewnuts - roasted and split in halves
1 cup sour curd or buttermilk (omit this if you are using the instant mix)
1 cup chopped coriander
3 tbsp corn kernels
1 tsp soda bicarb
2 tbsp oil
2 tsp mustard seeds
2 tsp chana dal (split-pea yellow dal)
2 tbsp shredded coconut (optional)
3-4 green chillies - chopped
2 tsp black pepper powder
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)

Make the batter with the instant dhokla mix using instructions on the packet. For making using Rawa, blend it well with the curd or buttermilk and soda bicarb and keeep covered for at least 4-5 hours to allow fermentation. Meanwhile, blend half of the chopped coriander in a blender to form a puree. Now add this to the rava batter alongwith the salt, oil and water. Keep aside so the batter takes the green color of the coriander.

Take a small pan, add 1 tsp oil to it, and add the mustard seeds, green chillies and the chana dal. Saute for a minute or two then add in the chopped curry leaves, chopped coriander, corn and shredded coconut. Fry together for a few seconds, then remove from flame and add this to the rava batter.

Grease the plates if you are using a steamer cooker. I baked them in the oven, preheated to 275 degrees, then pour the batter in the greased trays, sprinkle black pepper powder on the top and bake for about 12-15 mins until a toothpick inserted in the center comes out clean and the edges separate from the pan/tray. Allow to cool a little, then slice into diamond-shaped pieces using a blunt knife or cutter.

Serve hot with Green Ghutney! Click here for recipes on dips and sauces. Dhoklas are a perfect tea-time snack, healthy, tasty and definitely easy-to-make!

You May Also Like:
Fluffy Khaman Dhokla
Savoury Muffins with Paneer and Sun-dried Tomato

If you liked this post, please subscribe to our feed so you'd never miss a recipe or article again!


KellytheCulinarian said...

Nice presentation, it looks like something from a restaurant.

TBC said...

I have never tried making dhoklas with rava, it's always been besan for me. I like dhoklas a lot but don't care much for idlis even though I'm a south Indian:)

KayKat said...

I'm a serious dhokla freak! Totally love the idea of adding corn to the dhoklas, can't wait to try it.

EC said...

very nice looking dhokla...agree with kelly that it looks the restaurant way.

Minal said...

Nice dish and easy to make and veg send more of like this things.

Anonymous said...

I dont like doklas but this with rava and corn I will definately try.

Anonymous said...

I've never had this but can tell by your instructions and beautiful photo that I would love it :)

Mansi said...

I'm happy you'll liked this is healthy and tasty, a sure try as it's simple to make!

Kelly, thanks for the wonderful compliment

Saju said...

lovely looking dokhla, what a good idea to bake them instead of steaming, I will try this. Hondwa is similar and I bake that, so why not dhokla!

zlamushka said...

Hi there,

great twist. I can imagine baked ones taste lot crunchier than steamed ones.

Padma said...

Now this can be magic when we bake the dhoklas.... loved it!

Sharmi said...

I used to have so much dhokla while in India. I am very bad at making them but now thinking why not give a decent try.

Anonymous said...

Adding this with the methi pakodas on my must-try list. I attempted to do a similar baked dhokla from a recipe on TV, but it was awful -- think I missed the step of letting it sit for 4-5 hours. Will try this soon. Gret work on the WBB round-up!

Anonymous said...

i never tried dhokla but with rava I will try
visit my web site