Dhokla (Suji – Semolina)

April 1st, 2007 filed under Appetizers
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Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer

Makes about 20 pieces.dhokla

Ingredients:

  • 1 cup sooji (semolina flour)available in Indian grocery store
  • 1 cup yogurt
  • 1/4 cup water as needed
  • 1/4 teaspoon salt
  • 2 teaspoon lemon juice
  • Pinch of turmeric (haldi)
  • 1 green chili finely chopped
  • 2 tablespoon cilantro (hara dhania) finely chopped
  • 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores))

For seasoning:

  • 2 tablespoons of oil
  • 1/2 teaspoon black mustard seed
  • 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

Dhokla maker – or, if you don’t have that, use all three of the following:

  • Covered pan large enough to hold your cake rack
  • Round cake-cooling rack
  • Round 9” cake pan

Method:

  1. Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
  2. Allow batter to rest 15 to 20 minutes.
  3. Grease the cake pan and set aside.
  4. Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla. 
  5. When the water boils, turn down the heat to medium.
  6. Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
  7. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
  8. Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
  9. Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

  1. Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
  2. Add mustard seeds after seeds cracke add green chili stir for few seconds.
  3. Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

Suggestion

Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.


If you enjoyed the recipe for Dhokla (Suji – Semolina), here are more great recipes you should try from Manjula's Kitchen.

176 Responses to “Dhokla (Suji – Semolina)”

  1. Reshma says:

    Hi majula ji thank u so much for ur recipes i was try it was very tasty thank u once again

  2. Madhavi says:

    Dear Aunty,
    Thanks a lot for this recipe. I love dhokla but couldn’t make it often as my family’s stomachs are very sensitive to besan. I surely will try with sooji. Does it taste good when cool too? Am asking if I can use it for my kids’ lunch boxes?
    Will appreciate your reply.
    Regards,
    Madhavi

  3. neha_vergia says:

    hello aunty,
    i live in germany. but i dont have Eno here. What can be used as a substitute of Eno?
    Thanks

  4. hi !
    happy diwali to u n ur family manjula aunty!
    ur recipe is realy good n tasty n i love ur recipes.
    thanks !
    bye.

  5. muni says:

    thank you very much for your yummy receipes

  6. Shreshth kumar says:

    hi munjula aunty i am about to try dhokla for the first time and i am scared i am from canada

  7. kaur says:

    hi Manjula ji,
    can we make dhokla in idly stand?
    i dont have that kind of pan. can u please tell me substitute for that. i am from Australia.

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  9. anna izabella says:

    hellow manjula! your kitchen is very very good! thanks i loved your recipe!

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