Go Back
Delicious semolina steamed cake served on a plate, showcasing its soft texture.

Semolina Steamed Cake

A light and fluffy semolina cake, known as dhokla, perfect for snacks or brunch, bursting with delightful flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Brunch, Snack
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Rava (also known as suji or semolina, 190 grams)
  • 1 cup sour curd (plain yogurt, 250 grams) Can substitute with buttermilk.
  • 1 tsp finely chopped green chili
  • 1/2 tsp grated ginger
  • 1 tsp salt Or to taste
  • 1/4 tsp red chili powder
  • 1 1/2 tsp ENO (a fruit salt)
  • 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 green chili for tempering
  • 1/4 tsp hing (asafoetida)

Method
 

Preparation
  1. Combine the semolina and sour curd in a bowl. Stir well, cover, and let it rest for 15 minutes.
  2. While the mixture is resting, add 3 cups of water into your steamer or pot and cover it to bring to a boil.
  3. Grease your pan (use a 9-inch round pan) with oil and set it aside. If using a smaller pan, divide the batter between two.
  4. Once 15 minutes is up, stir in grated ginger, chopped green chili, salt, and water until you achieve a smooth batter.
  5. Add the Eno and quickly stir gently in one direction until the batter becomes frothy. Avoid over-mixing.
  6. Quickly pour the batter into the greased pan and sprinkle some red chili powder on top.
  7. Place the pan in your steamer on a trivet, cover with a lid, and steam for about 15 minutes, or until a toothpick inserted comes out clean.
  8. Carefully remove the pan from the steamer and allow it to cool slightly.
  9. Prepare the tempering: heat oil, add mustard seeds, cumin seeds, curry leaves, and hing, and sauté until fragrant. Pour over the steamed cake.

Notes

Semolina Steamed Cake is best served warm. Pairs beautifully with green chutney or sweet tamarind sauce for dipping. Can be garnished with chopped cilantro, grated coconut, or pickles for extra flavor. To store leftovers, allow the cake to cool, cover tightly, and refrigerate for up to 3 days.