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.
Hello Manjula Aunty…
Can you please share a video of Khamman Dhokla. Made with besan..
I have tried it many times and it always comes so dry…
I have tried so many versions and none has come out correctly.
aunty,
is there any alternative for eno? i donno where to find it in the store! kindly reply back email to me.
Eno is sold at just about any Indian grocery store in the U.S.
Thanks for your prompt reply Aunty. But I currently live in Sweden and when asked so many Asian stores here, they look strange at me! Is there any way i can make Dhoklas. I tried putting baking soda and baking powder and tried but it turned out tasty for a idli and not exactly dhoklas!
Eno is a British product, sold as an antacid. Try non-Asian stores that may have British products.
Hi, we have an Indian grocery shop in Copenhagen Denmark. Eno is available in our shop. It’s at Vesterbrogade 104 in Copenhagen (close to the central station).
Btw, Manjula auntie thank you so much for all the recipes – thoroughly enjoying them
Hi Mnajula Aunti
Namaste!!
I have made some of ur recipies and my family like it very much, Thanks for that. Can u please help me how to make dosha? pls tell me or add in ur recipies, so that i can make it. Thanks
hi
I have been following your receipes and it comes out so good. Thanks for posting good receipes but can you also give us
receipe for making khaman with gram fluor, i have tried so many times but i could not make it properly.
hi manjula aunty could you please post a recepie about chana daal khaman thank you very much for all the recepes!
hi aunty, i want to know the recipe of normal DHOKLA, plz can u tell me this,
waiting 4 ur reply
Hello Manjula maam,
When I tried making this, it gave a good rise in the middle of the pan but when I inserted the fork, it didn’t get cooked so I left them to get cooked for 15 to 20 more minutes. I am not sure what went wrong…
Hi and ja-ijinendra
Thanks for delicious and easy to learn your recepies.
Hello Aunty
I have tried your dhokla recipe and it has come out really nice on number of occassions.
However in the middle of the tray the dhokla mixture does not rise.
I have steamed the dhokla on medium heat and it still does not rise in the middle.
Can you tell the reason.
Sandeep,
How big the plate you are making the dhokla, if it is 12″ in diameter that’s the only time I think you should have problem.
Thanks for the recipes . I like your cooking recipies . My cousin Renu told me about your website. Your method of cooking and is great and easy to learn for the beginners too. Thanks for showing each step patiently. I am going to try making a few dishes especially desserts like gulabjamun, rasmalai, and the snacks like khasata katchoris. Actually I tried rasmalai… but it was not that soft ….is it because the paneer was left on the stove for long time?….How to make them more soft…Awesome cooking website!!!
Hello Nita,
I think you figured out the problem yourself. As soon curd separate close the heat and the other thing knead the dough more. This should help.
Hello Nita
Here is a tip to keep the paneer soft.
As soon as the milk separates from the whey turn off the stove and put some ice cubes in that to stop the cooking process. It will not only stop the cooking process but will also make it easier to handle the paneer. Also I usually knead the paneer in a food processor. It keeps the paneer super soft.
These tips works for me hope it works for you too.
Good Luck