Rasawala Dhokla Recipe
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), green chillies - made into paste. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it together along with water to make a thick batter
enos fruit salt(1 teaspoon)salt - to tastesalt - to tastesalt - to taste - 2
Set the batter aside for 3 to 4 hours and allow it to ferment
- 3
After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt
green chillies - made into paste(2)inch ginger - made into paste(1)tablespoons lemon juice(1)enos fruit salt(1 teaspoon)salt - to tastetamarind paste(1 tablespoon)salt - to tastetamarind paste(1 tablespoon)salt - to taste - 4
Whisk well to combine
- 5
Prepare the steamer by preheating it with 1 cup water at its bottom
- 6
Grease the dhokla plates with oil
- 7
Pour the dhokla batter into each plate, filling only up to half its level
green chillies - made into paste(2)inch ginger - made into paste(1) - 8
Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean
green chillies - made into paste(2)inch ginger - made into paste(1) - 9
Turn off the heat and allow it to rest for 5 minutes in the steamer
- 10
Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces
green chillies - made into paste(2)inch ginger - made into paste(1) - 11
Arrange them on a serving platter
- 12
The next step is to make the rasa
- 13
Heat oil in a heavy bottomed pan
- 14
Add mustard seeds, cumin seeds, hing and green chillies
green chillies - made into paste(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(2)red chilli powder(1 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(2)red chilli powder(1 teaspoon) - 15
Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt
enos fruit salt(1 teaspoon)salt - to tastegreen chilli(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery - grated(2 tablespoon)tamarind paste(1 tablespoon)salt - to tastegreen chilli(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery - grated(2 tablespoon)tamarind paste(1 tablespoon)salt - to taste - 16
Add water as required and make a thin sauce
- 17
Bring to boil
- 18
Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes
- 19
Garnish with coriander and serve immediately
sprig coriander (dhania) leaves - chopped(4)sprig coriander (dhania) leaves - chopped(4) - 20
Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family
Rate this recipe
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Rasawala Dhokla Recipe
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), green chillies - made into paste. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it together along with water to make a thick batter
enos fruit salt(1 teaspoon)salt - to tastesalt - to tastesalt - to taste - 2
Set the batter aside for 3 to 4 hours and allow it to ferment
- 3
After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt
green chillies - made into paste(2)inch ginger - made into paste(1)tablespoons lemon juice(1)enos fruit salt(1 teaspoon)salt - to tastetamarind paste(1 tablespoon)salt - to tastetamarind paste(1 tablespoon)salt - to taste - 4
Whisk well to combine
- 5
Prepare the steamer by preheating it with 1 cup water at its bottom
- 6
Grease the dhokla plates with oil
- 7
Pour the dhokla batter into each plate, filling only up to half its level
green chillies - made into paste(2)inch ginger - made into paste(1) - 8
Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean
green chillies - made into paste(2)inch ginger - made into paste(1) - 9
Turn off the heat and allow it to rest for 5 minutes in the steamer
- 10
Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces
green chillies - made into paste(2)inch ginger - made into paste(1) - 11
Arrange them on a serving platter
- 12
The next step is to make the rasa
- 13
Heat oil in a heavy bottomed pan
- 14
Add mustard seeds, cumin seeds, hing and green chillies
green chillies - made into paste(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(2)red chilli powder(1 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(2)red chilli powder(1 teaspoon) - 15
Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt
enos fruit salt(1 teaspoon)salt - to tastegreen chilli(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery - grated(2 tablespoon)tamarind paste(1 tablespoon)salt - to tastegreen chilli(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery - grated(2 tablespoon)tamarind paste(1 tablespoon)salt - to taste - 16
Add water as required and make a thin sauce
- 17
Bring to boil
- 18
Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes
- 19
Garnish with coriander and serve immediately
sprig coriander (dhania) leaves - chopped(4)sprig coriander (dhania) leaves - chopped(4) - 20
Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family
Rate this recipe
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