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.
Dear Manjulaben,
I try soji dhokla yesterday, i don’t know what i did wrong but dhokla came out very sticky.i did every thing what you infrom on receipt,i let soji & dahi (curd) stay for 30 minutes to format. i was in tears when my dhokla did not came out right.please help me to find what i did wrong.
dhokla was very sticky does not wants to een touch it.
the dhokla recipe looks exciting, Ive tried makng Dhoklas in the past but have always failed. Please let me know wether it is mandatory to use Eno Salt, or is sodium bicarbonate sufficent,If yes where can it be procuresd locally
Rushali,
I have never tried with sodium bicarbonate why not try it and let us know.
easy to try and a very good taste
Hi Manjula Auntie,
I don’t have anything that I can steam my dhokla in. Do you think I can bake it in the oven?
Thank you!
Sonia
Sonia, dhokla batter can only be steamed. If you bake it, you’ll end up with a hard, dry lump.
dear all,
i regularly make this dhokla, however, i just make them immediately and they turn out excellent. actually sugee is a substitute for the traditional dhoklas which require atleast 6 -8 hrs of soaking. made them instantly when i’ve had guests. if you have sour curd, then lemon is not required. best wishes to all!
aunty manjula, tqvm for sharing your recipies and the videos. really appreciate it.
There must be some substitute for Eno in the recipe for Dhokla. Eno fruit salt isnt something that was handy when dhokla’s were being made in India generations ago. How did they make dhokla’s the traditional way? Please Manjula, I love your recipes and am open to modern short cuts, but for the most part I try to avoid adding chemicals to my food-please give me a substitute for Eno!
Dear Manjula Aunty,
Thank you for your wonderful recipes. Which sooji is good for this recipe? Fine or coarse?
Pani Thuly,
I use fine sooji.
Dear Manjula,
I love watching your cooking videos. I have tired couple of your recipes and it was delicious. I love your Dhokla recipe, it looks so simple to make. I will make it at my Diwali party for sure.
Thank you for sharing your wonderful recipes
Dear Manjula,
Having leaved in New Zealand and Australia all my life, I have learnt Indian cooking from your beautiful recipes…..I didn’t know what Dhokla was until I recently watched the movie 3 Idiots!! Thank you for taking us into your kitchen and sharing your receipes. I have tried your dhokla receipe, and I love it. Many thanks.
I always want to make dhokla.It look so good ,Iwill try it for sure .My mom always makes your recipes .She told me to watch it ,watching the video make it more easier ,Thankyou for these videos