Rasiya Dhokla: The Soul-Soothing Buttermilk Curry with Steamed Dumplings

Quick Facts

Ingredients

For the Dhokla:

• 1 cup Gram Flour (Besan)
• ¼ cup Fine Semolina (Rava/Sooji)
• ½ cup Plain Yogurt (Curd), slightly sour
• 1 inch Ginger, grated
• 1-2 Green Chillies, finely chopped
• ½ tsp Turmeric Powder
• 1 tsp Sugar
• Salt to taste
• 1 tsp Oil (for greasing)
• ½ tsp Eno Fruit Salt (or 1/4 tsp baking soda + 1/4 tsp citric acid)
• 2 tbsp Water (to activate Eno)

For the Spiced Buttermilk Gravy (Rasa):

• 3 cups Buttermilk ({gravy_base} / {souring_agent}), preferably slightly sour
• 2 tbsp Gram Flour (Besan)
• 1 inch Ginger, grated
• 1-2 Green Chillies, slit
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder (or to taste)
• 1 tbsp Jaggery or Sugar (adjust to taste)
• Salt to taste

For the Tempering (Vaghar – Gujarati Spice Profile):

• 2 tbsp Oil
• 1 tsp Mustard Seeds ({spice_profile})
• ½ tsp Cumin Seeds
• ¼ tsp Asafoetida (Hing – {spice_profile})
• 8-10 Curry Leaves
• 2-3 Green Chillies, slit lengthwise
• Fresh Coriander Leaves, chopped (for garnish)

Cooking Method

1. Prepare the Dhokla Batter: In a large bowl, combine gram flour, semolina, yogurt, grated ginger, chopped green chillies, turmeric powder, sugar, and salt. Add enough water (about ½ to ¾ cup) to make a smooth, thick batter without lumps. Let it rest for 15-20 minutes.
2. Steam the Dhokla: Grease a dhokla plate or a shallow steel plate with oil. Just before steaming, add Eno fruit salt to the batter and sprinkle 2 tablespoons of water over it. Mix gently and quickly until frothy (do not overmix). Pour the batter immediately into the greased plate. Steam in a steamer for 12-15 minutes, or until a knife inserted comes out clean. Let it cool slightly, then cut into small squares or diamonds.
3. Prepare the Gravy Base: In a separate bowl, whisk together the buttermilk ({souring_agent}), 2 tablespoons of gram flour, grated ginger, turmeric powder, red chilli powder, jaggery/sugar, and salt until smooth and lump-free. This forms the delicious spiced buttermilk base.
4. Prepare the Tempering (Vaghar): Heat oil in a large pot or kadai over medium heat. Add mustard seeds. Once they splutter, add cumin seeds, asafoetida (hing), curry leaves, and slit green chillies. Sauté for a few seconds until fragrant.
5. Simmer the Gravy: Carefully pour the buttermilk mixture from step 3 into the tempering. Stir continuously to prevent curdling, especially as it heats up. Bring the mixture to a gentle boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until the gravy thickens slightly and the raw smell of gram flour disappears.
6. Combine and Serve: Gently add the steamed dhokla pieces into the simmering spiced buttermilk gravy. Simmer for another 5-7 minutes, allowing the dhokla to absorb the flavours and soften further. The key is to add the (buttermilk) to the tempering and then simmer, allowing the flavours to meld beautifully without overcooking the delicate dhokla. Garnish generously with fresh coriander leaves.

The Special Touch

Rasiya Dhokla is more than just a meal; it’s a testament to the ingenious balance found in Gujarati cuisine. Known for its unique sweet, sour, and spicy flavour profile, Gujarati cooking masterfully uses ingredients like buttermilk and jaggery to create harmonious dishes. This particular recipe beautifully showcases that philosophy, with the tang of the buttermilk perfectly complementing the subtle sweetness and the vibrant kick of the Gujarati spice profile. It’s a dish that embodies comfort, heritage, and the heart-warming generosity of a Gujarati home, making it a perfect meal for any occasion.