Dhokla (Suji - Semolina)
April 1st, 2007 filed under AppetizersDhokla is a popular dish in the state of Gujrat. Dhokla is a great appetizer.
Makes about 20 pieces.
Ingredients:
- 1 cup sooji (semolina flour)
- 1 cup yogurt
- 1/4 cup water as needed
- 1/4 teaspoon salt
- 2 teaspoon lemon juice
- Pinch of turmeric
- 1 green chili finely chopped
- 2 tablespoon fine chopped cilantro
- 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)
For seasoning:
- 2 tablespoons of oil
- 1/2 teaspoon black mustard seed
- 2 green peppers chopped into about 1/4 inch pieces
Method
Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add water if needed. Mix well so that no lumps are formed and the batter is of pouring consistency. Let batter sit for an hour before cooking.
When batter is ready, put enough water in a large saucepan -to touch a cake rack. This will be used to steam the Dhoklas. Just before cooking add the fruit salt (Eno) to the batter, mix well and then pour into a greased cake pan. When water is boiling, put the cakepan into the saucepan (on the cake rack) and cover the saucepan. Steam for about 10 minutes on medium heat.
Check Dhokla with a knife. If the knife comes out clean, it is cooked.
Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning
Heat the oil, add mustard seeds and green chili. When mustard seeds cracked add the seasoning over the Dhokla. Serve with green chutney.
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
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August 18th, 2008 at 12:47 pm
I tried with soda bicarb, taste was good but my dhokla was red in color
August 18th, 2008 at 11:09 am
Hi Shilpa, try to use mix of half baking soda and half citric acid, should work.
August 18th, 2008 at 10:04 am
Dear MAnjulaJi
Can I use baking powder or baking soda instead of eno fruit salt?
July 14th, 2008 at 4:31 pm
Hi Ashima,
The list of English/Hindi translations just for cooking can get quite long. I have a cookbook with a really complete list of translations in the back of the book. If you can, visit the cooking section of a large book store and flip through the Indian cooking books for one that has a good list of translations.
The best cook book I have for translations is “The Art of Indian Vegetarian Cooking” by Yamuna Devi. If you are in the US it should be an easy book to get.
If you have any pressing English cooking words that you would like to know the Hindi for, post them in a reply and we’ll try to help you.
July 13th, 2008 at 10:36 pm
Namaste aunty….must say you are doing a wonderfull job..and the recipes are so delicious..and when we watch its much easier to follow and few chances of mistake..i haven’t tried any of your dishes..since i have just seen it..but will surely try all of them..i have made besan dhokla many times..and with your help now its time for suji dhokla..but anuty one request to you..can you also please translate all the ingreidents also in hindi…?? just the ingrediants..please aunty..because some names are very difficult to understand….please..
thankss….
July 7th, 2008 at 2:02 pm
hello
thx 4 ur websitee
i used ur recipes
really gud
n feel homely
June 19th, 2008 at 1:19 pm
Omg thanx so much.. that was really very great of you to teach people like me & others some really gud dishes
Im defo going to try making this tomarrow.
Thanx.x
June 15th, 2008 at 6:14 pm
Thank you Jaya.
June 15th, 2008 at 12:46 pm
ENO is sold as ENO Fruit Salt. It is white powder that is a mix of Sodium Bicarbonate (46.4%), Citric Acid (43.6%), Sodium Carbonate (10%). GlaxoSmithKline makes this product.
It was invented by James Crossley Eno (1827-1915) in England in 1850s. (ok more info that you were looking for, but there really was a Mr. Eno behind the name!)
In the U.S. find it at Indian grocery stores.
June 14th, 2008 at 9:24 pm
hi
which brand of suji do u use for dhokla, upma, suji chilla, idli.
how can we make instant dhokla
thanx
May 29th, 2008 at 7:41 am
hello manju aunty,me& my freind swati are interested in watching your receipes.we like the way of excellent step by step presentation,which makes the recipes looks easy to make..can you plz show us some receipes of pudding & cakes..thanks
May 22nd, 2008 at 8:00 am
Sorry Gagan yogourt can not be replaced with yeast.
May 22nd, 2008 at 4:48 am
Hi Manjula ji,
Can i use yeast instead of yogourt if yes the how much?
thanks,
Gagan
May 3rd, 2008 at 9:31 am
Namaste, Manjula!
Thank you for your recipes. We enjoy your way of cooking and learning a lot from you. Bhindi Masala was done according to you recipe and it was absolutely DELICIOUS! But… One thing that we’d never forget. Eyes of Indian store owner when we asked for the hing/asafetida :-))) Today we are working on Dhokla. Wish us good luck
Best wishes from Montreal!
April 30th, 2008 at 10:56 am
fanatastic receipe ..i become fan of u..yesterday i tried veg korm ait turned so well..aunty can u pls tell me some kids receipe ,,my son is 2 year old
April 24th, 2008 at 5:14 pm
Hello Dadi Jaan
send me photo on manjulaskitchen@yahoo.com
looking forward to
Manjula
April 24th, 2008 at 2:31 pm
I made this dish and I wanted to show a picture of it, can u tell me where I can send it 2 show u please!
Thank u aunty!
- Dadi Jaan
April 14th, 2008 at 12:36 pm
Dear Manjula,
I love your website. Thank you for sharing the good recipes.
I made dhokla and the first time, it turned out nice and fluffy. I made them again twice and both times, it was not fluffy. Can you let me know how I can make the dhoklas fluffy.
April 11th, 2008 at 8:29 pm
No I do not roast samolina
April 11th, 2008 at 12:57 pm
Aunty,
One question : Did you used roasted semolina ?
April 11th, 2008 at 1:39 am
Hi Manjulaji,
I ve seen all of your cooking vedios.I’m south Indian girl & thought North Indian dishes are very difficult.But you have showed the cooking procedure in the simplest way which i’m going to try.Thanks
April 10th, 2008 at 11:58 pm
Dear Manjula-ji
Aapney to kamaal kar diya. Fantastic presentation and easy to follow steps.
I am going to try all the recipes one by one.
You are doing a great service to us indians living away from home. You
also remind me of my Mom.
Pratibha
April 3rd, 2008 at 2:39 pm
sorry dont know what is pani wala dhokla
April 3rd, 2008 at 7:52 am
hello manjula ji ur racipes r so gud.i had try some of them.but now i want 2 know that is it the racipy of dry dhokla or paani wala ?coz i want 2 make dry one.so plz tell me that which one it is.thanx 4 helping us in cooking by ur gr8 experience.waiting 4 ur answer…………. bye
March 29th, 2008 at 4:54 pm
Do you make Khaman Dhokla? I’d love to try them. Very helpful videos.
March 27th, 2008 at 8:44 pm
Manjula ji ,
I tried suji dhokla, they tasted awesone .Every in my family liked it. You presentation is also marvellous. How do we cook besan dhokla ? the same way or anyother . please reply me urgent .
Regards,
MiNI
March 27th, 2008 at 11:02 am
Hello Manjula ji
I want to know, I have only one type of suji from India which I have used also for making halwa. can i use that for this recipe.
Another thing is that can I use baking powder in place of Eno.
Waiting for reply
March 27th, 2008 at 10:06 am
helo manjula aunty,
thanks for ur prompt reply. can i use besan flour instead of suji and follow the same instrutions. pleae let me know.
March 25th, 2008 at 3:33 pm
Please use upma sooji for dhokla
March 25th, 2008 at 3:01 pm
hi ms. manjula,
can u please tell me whether i can use upma suji or fine suji. please let me know. i am eager to try this recepi.
thanks
vani.
March 23rd, 2008 at 9:47 am
Manjula
I completely love your recepies and your style of cooking. Makes things so much easier with the videos. Thank you for putting this all together. Keep up the good work!!
March 21st, 2008 at 9:23 pm
BTW: I have also made dokla with all besan, no sooji. Do you make it that way also?
March 21st, 2008 at 9:23 pm
Dear Manjula,
I love Indian cooking, but have so far only learned from books. Thank you for showing me how it is done. Now I have a better understanding of how things should look and feel as I cook them. I have made dokla three different ways, but I think your recipe makes the most sense.
You are a terrific teacher.
March 18th, 2008 at 10:39 pm
I have seen both ways so yes you can roast the semolina.
March 18th, 2008 at 6:33 am
dear manjula aunty
can we use roasted semolina for this dhokla recipe?
ur recipes are too good and easier. i like ur presentation .
March 15th, 2008 at 5:20 pm
I LOVE your style! You are the embodiment of gracious Indian lady. You also make everything seems soo easy and inspire me to cook more. You remind me of my mother who lives far away in India. When I miss home in India a lot, I sometimes watch your video and feel great again. Thanks!
I came here from youtube.
March 12th, 2008 at 9:39 pm
Very nice site.