My mother’s instant rawa dhokla

Purnima Patel


Snack/main meal, spicy, Gujarati

Purnima Patel

Purnima Patel has lived in many continents but now resides in Bethesda, Maryland. She is the mother of two grown daughters. She works as a cytotechnologist in the Pathology Lab at Virginia Hospital Center. In her spare time, she loves to cook, read and travel.

I was not fortunate enough to spend time with either my paternal or my maternal ba (grandmother in Gujarati).

However, my daughters and niece were able to spend a reasonable amount of time with my mother when she came and lived with us in the U.S. after my father passed away. On the weekends, she would ask the girls what they would like for lunch. Most often the answer would be dhokla.

Traditional dhokla requires prior notice since there is a fermentation process involved. So, my mother created an instant rawa dhokla recipe. It replicates the  taste of traditional dhokla, but is compatible with the "instant" lifestyle of the U.S.

My mother has since passed away but her rawa dhoklas are a staple snack in our extended family as far as Argentina and Geneva, where my niece Trushna makes them regularly.


Picture courtesy Trushna


Serves: 4 as a meal, 8 as a snack

Preparation time: 30 minutes



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