Dhokla (Suji – Semolina)
April 1st, 2007 filed under Appetizers
Dhokla is a traditional Gujarati snack. Dhokla makes 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 (haldi)
- 1 green chili finely chopped
- 2 tablespoon fine chopped cilantro (hara dhania)
- 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
Utensils to steam Dhokla:
- Large sausepan with cover
- Round cake-cooling rack
- Round 9″ cake pan
Method:
- Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
- Mix well so that no lumps are formed and the batter is of pouring consistency.
- Allow batter to rest for an hour.
- Grease the cake pan and set aside.
- In the saucepan heat about one cup of water on medium high heat. Water should just touch the cake rack. This will be used to steam the dhoklas.
- After water is boiling, turn down the heat to medium.
- Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
- Quickly pour batter into a greased cake pan.
- Next place cake pan into the saucepan over the cake rack.
- Cover the saucepan. Steam for about 10 minutes on medium heat.
- Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
- Turn of the heat and remove the cake pan from saucepan.
- Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
- Heat the oil in a small pan on medium heat.
- Add mustard seeds after seeds cracke add green chili stir for few seconds.
- Pour 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.
aunty, if i want to use 1/2 cup suji, then what proportion of eno, curd and water shall i use?
thanks
hi,mam
u share great recipes n with easiest way.my question to u for particular this recipe is about using cooking soda instead of eno? because my dhokla did not come up soft n spongy when i tried it with eno.
hi aunty, can you please reply to this doubt of mine:
why didnt my dhoklas turn out soft and spongy?
thanks
Pia,
The only thing I can think of the eno salt is not very effective if it is sitting unused for long time.
Hi Aunty,
Thank you for the dhokla recipe. it came out nice, except that it was a little hard while eating and also cutting. it was not soft and spongy.
what could be my mistake?
thank you.
Hi Manjula Aunty,
how r u ? i like ur receipe. can i use the fine suji in dhokla ?
Thanks
Nitu
Nitu,
Fine sooji does not work as good.
hello manjula aunty
hw r u?
can i try dhokla in micro wave oven?
Hello Aunty,
I am writing to you again and requesting the same thing..can you please post your own recipe for besan dhokla..i know yours will taste the best and will be the easiest to make
)
Parul,
Thanks for having so much confidence in me. I have never made basen dhokla may be in future I will learn.
Thanks for your reply Aunty..well then I will be waiting for this new recipe from you
) btw with your recipes m like the coolest BAHU for my in laws hehehe
Hi mamm,
I have tried ur many recipes(also this one) & i love them all, BUT
Plzzzzzzzzzzzz can U also tell us, how to make BESAN DHOKLA..?
Because it does’t taste like Besan Dhokla…
Thanks,
Rashmi sharma
THANK YOU FOR THIS RECIPES.
Hello manjula auntie,
thank you for the wonderful dhokla recepie and all the other recepies.
Could you please suggest me any substitute to ENO as i could not find it here.
It will be very kind of you.
Thanks,
regards
Shivrani