Rava dhokla recipe can be made in microwave also but for this recipe i preferred it to be in pressure cooker. You can easily prepare this sooji dhokla recipe in pressure cooker without using oven altogether.
Take a Bowl and add Semolina, yogurt, ginger, green chilly, turmeric powder, salt and mix it well for few seconds.
Now add water, oil and mix them properly into a smooth batter. Make sure there should be no lumps in it.
Now the batter is ready. It should not be too thick or too light like dropping water. It should have medium thickness.
Now let it rest the batter for 15-20 minutes.
After 15 minutes take 11/2 glass of water in a pan and take a mould and keep it in a center of cooker, bring it to boil on medium flame. Make sure that the water should starts boiling before placing the mould (filled with batter) in it.
Grease the dish all around so that Dhokla does not stick to the bottom and sides of the pan. I have used cake pan to make dhokla.
At last add baking soda in batter and immediately stir it. It will bubble up
Transfer this batter immediately into the greased pan.
Place the mould very gently in a pan.
Cover with the lid and cook for about 5-7 minutes on medium flame.
Insert a tooth pick or knife just to see if it is cooked properly or not. If the Knife comes out clean it means the dhokla has cooked properly.
Take out the mould and let it cool for few minutes.
When it’s slightly cool down unmould it.
Heat oil in a pan and add mustard seed, when mustard begins to crackle add curry leaves, green chilly and coriander leaves, stir for few seconds.
Remove from the flame and pour the tempering over the prepared dhokla
Cut fluffy khaman dhokla into small squares or Rectangular shaped pieces using knife.
Serve Dhokla with green chutney.
To make dhokla in pressure cooker:
In the same manner make the dhokla batter and put it in a greased mould.
Boil water in a pressure cooker on medium flame and place the mould very gently in pressure cooker.
Remove the whistles of pressure cooker and cover the lid on medium flame and cook for 5-7 minutes.
Take out the mould from pressure cooker and let it cool.when it is slightly cool down unmould it and pour the tempering over the dhokla.
Make sure that the water should starts boiling before placing the mould (filled with batter) in it otherwise it will take time to cook and dhokla will not become spongy. After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy so Transfer the batter immediately into the greased pan After adding eno/soda do not stir too much otherwise bubbly effect will go away. Dhokla can be served at room temperature and can be stored in refrigerator for 2 days. Steaming time depends on the size of pan and thickness of dhokla so it may vary 3-4 minutes less or more If you are making dhokla in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.