vikram mills Indiagate flours

Instant Rawa Dhokhla

40 Minutes

Instant Rawa Dhokhla

4 People

Instant Rawa Dhokhla


  • India Gate Rawa / Suji 
  • 2 cups curd 
  • 1 cup salt to taste
  • Water, as needed to adjust batter consistency
  • Red chilli powder, ½ teaspoon
  • Eno fruit salt, 1 teaspoon
  • Green chilli chopped, 1
  • For the tempering -1 teaspoon mustard seeds
  • 1 teaspoon jeera
  • 8 to 10 Curry leaves


  • In a mixing dish, combine all of the ingredients. Adjust the consistency to that of Idli batter. Allow for a 10-minute rest period. In a steamer or a large pressure cooker, heat the water.
  • In a steamer or a large pressure cooker, heat the water.
  • In the vessel, place the steel ring. Grease a cake pan and set aside. Add the Eno salt to the batter and stir vigorously. The bubbles will burst.
  • Fill the tin halfway with batter. It should be placed on the ring. Cook for 15 -17 minutes on low heat with a heavy lid. Remove from the heat and set aside for 5 minutes before removing the mould.
  • Get the tempering ready- Heat two tablespoons of oil in a skillet. Combine the mustard seeds, jeera, and curry leaves in a mixing bowl. Allow them to sputter. Pour the Dhokhla pieces on top.