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Steamed Semolina Snack

Dec 26, 2012







Watch Arina take you through the process of making Dokla at home in this video and don’t forget to note down the Ingredients.


    • Ratio of rawa (semolina) to cup dahi (curd) is 1:0.5
    • 1 cup rawa (semolina)
    • ½ cup dahi (curd)
    • Salt to taste
    • ½ packet of fruit salt
    • Oil for Tempering
    • 5-6 curry leaves and green chillies
    • 1 tsp of mustard seeds
    • 1 tsp of white sesame seeds


  • Add ½ cup dahi (yogurt) into the rawa (semolina)
  • Add salt as per taste
  • Mix well
  • Add little water into the mixture to thin down the batter
  • Mix well into a thick consistency
  • Leave the batter aside to rest for 5-10 mins
  • Add water into the steamer to ¼ level of water
  • TIP To keep the tin with batter elevated in the steamer use a stainless steel ring or you can use a deep dish for the same
  • Cover the steamer with a lid and let it come to a boil
  • Grease the dish with oil on the bottom and sides
  • Add ½ packet of fruit salt into the batter
  • Mix it really well, so that there are no lumps
  • Transfer the batter into the tin
  • Evenly spread out the batter in the tin
  • Place the batten tin into the steamer, and cover it back with a lid
  • Let the dhokla steam for about 15mins
  • TIP To check if the dhokla is ready, pierce it in the middle with a knife
  • Once done take the tin out of the steamer
  • Add 2 tsp of oil into a tempering pan, and let it heat
  • Add 1tsp mustard seeds
  • Add 1 tsp white sesame seeds
  • Add the curry leaves and the green chillies
  • Turn off the heat as the seeds start to crackle
  • Cut the dhokla into squares with a knife or sharp spatula
  • Add the tempering on top of the dhokla and spread it out
  • Served best with mint chutney or garlic chutney

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