Firstly, whisk the curd in a bowl until it becomes smooth.
Further, add rava/sooji, and salt into the curd and mix well with the help of a stirring spoon or hand whisk.
If the batter appears too thick then add some water to it.
Make sure that there are no lumps in the sooji batter.
Leave the rava mixture covered for 15-20 minutes.
After 20 minutes, add two teaspoons of oil to a small frying pan and heat it.
Additionally, add a pinch of hing and rai (black mustard seed) to the frying pan.
After they stop making the cracking sounds then switch off the gas.
Further, add this tadka to the rava batter and mix well.
After that, grease a microwave-safe container with oil.
Now, add the ENO into the sooji batter and stir briskly.
Don't overdo as you don't want the air bubbles to escape.
Quickly pour the batter into the greased pan.
After that, spread evenly and shake the pan to even out the batter.
Further, microwave on high for 8-10 minutes.
Check with a toothpick or knife to see the doneness and if the toothpick comes out clean, then the dhokla is ready.
After that, remove the sooji dhokla and allow it to cool for 5-6 minutes.
You can temper directly or unmold the rava dhokla carefully on a serving plate and then cut the dhokla into square pieces.
If you want then pour the above-prepared tadka evenly over the sooji dhokla.
Additionally, garnish rava dhokla or semolina dhokla with some chopped fresh coriander leaves.
Finally, your instant rava dhokla / Sooji dhokla is ready to be served.
Serve this deliciously soft and spongy rava dhokla with Coriander Chutney and Meethi Saunth.